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.

Check doneness with an instant-read thermometer in the thickest part of the thigh, away from the bone. USDA minimum is 165°F, but pull at 175°F for juicier, more tender meat. Center should not be pink; juices should run clear. Rest on a clean plate for at least 5 minutes before cutting — this keeps juices in the meat. Serve with lemon wedges, rice, salad, or grilled vegetables. Avoid: cooking entirely over direct heat, skipping skin-drying before grilling, and cutting in before resting.