Crispy Salt-And-Pepper Grilled Chicken Thighs

  1. Pat chicken dry with paper towels, and place thighs in a single layer in a parchment paper-lined jelly-roll pan. Sprinkle skin with salt, and chill, uncovered, 8 to 12 hours.
  2. Light 1 side of grill, heating to 350u0b0 to 400u0b0 (medium-high) heat; leave other side unlit. Sprinkle thighs with pepper.
  3. Arrange chicken, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour and 15 minutes or until skin is golden and meat thermometer inserted into thickest portion registers 165u0b0, turning pieces as needed for even cooking. Transfer chicken, skin side down, to lit side of grill. Grill, without grill lid, 4 to 5 minutes or until skin is crispy and grill marks appear. Let stand 5 minutes before serving.

chicken, paper, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/crispy-salt-and-pepper-grilled-chicken-thighs (may not work)

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