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.

用即时读数温度计检查最厚部分鸡腿的完成度，远离骨头。美国农业部最低标准是74°C，但取出时目标74°C能获得更多汁、更嫩的肉。中心不应有粉红色；汁液应清澈。静置在干净盘子上至少5分钟后再切割——这样保持肉中的汁液。用柠檬楔子、米饭、沙拉或烤蔬菜上菜。避免：全程在直火上烹饪、上烤架前跳过擦干皮、静置前切割。