Pat bone-in, skin-on thighs dry with paper towels — moisture kills crisp skin and grill marks. Season well with salt, pepper, and your chosen rub or marinade. If marinating, refrigerate at least 1 hour (longer deepens flavor). Pull chicken out 20–30 minutes before grilling to approach room temperature for even cooking. Trim large overhanging skin or excess fat to limit flare-ups, but keep the main skin cap on. Set out a clean plate and have your instant-read thermometer within reach.

Set up two-zone cooking: bank charcoal to one side, or run half the gas burners on high and leave the rest off. Preheat 5–10 minutes, then clean and oil the grates. Place thighs skin-side up on the indirect (cooler) zone. Close the lid. After 5 minutes, flip skin-side down and continue on indirect heat for about 20 minutes with the lid closed. Once the meat looks mostly opaque and juices run, move thighs skin-side down over direct heat for 3–5 minutes to crisp the skin. Watch for flare-ups — slide back to indirect if flames spike. Total time for bone-in, skin-on thighs: 18–28 minutes. Boneless, skinless thighs: about 5–6 minutes per side over medium-high direct heat (10–12 minutes total). Keep the lid closed between checks.

Verifica el punto de cocción con un termómetro de lectura instantánea en la parte más gruesa del muslo, alejado del hueso. El mínimo de la USDA es 74°C, pero sácalo a 79°C para carne más jugosa y tierna. El centro no debe estar rosado; los jugos deben ser claros. Descansa en un plato limpio durante al menos 5 minutos antes de cortar, esto mantiene los jugos en la carne. Sirve con gajos de limón, arroz, ensalada o verduras asadas. Evita: cocinar completamente sobre calor directo, omitir el secado de piel antes de asar, y cortar antes del reposo.