A dry surface makes the difference

Blot the skin carefully, including folds where moisture collects. Trim loose flaps if necessary but retain the skin covering the meat. With bone-in thighs, put the thermometer in the thickest flesh without touching bone. Dark chicken meat can become more tender above its minimum safe temperature; the aim is a tender joint and browned skin, not a black exterior. Leave room between pieces so the indirect zone works as a small oven.

Different-sized thighs need not finish together. Lift off smaller pieces individually and recheck the larger ones. If the skin is still soft, a brief direct-heat finish helps more than another layer of paprika. Position the probe in flesh rather than using the hot bone as a temperature reference. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 8 bone-in skin-on chicken thighs, about 2½ lb / 1.2 kg
  • 2 tbsp canola oil
  • 2 tsp sweet paprika
  • ½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp fine salt
  • ½ tsp black pepper

Method

  1. Stir the oil with both paprikas, garlic powder, salt and pepper. Pat the thighs dry and rub with a thin, even coating. Return them to the refrigerator while the grill heats.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Place the thighs skin-side up over indirect heat. Close the lid and cook for about 30–40 minutes. Finish skin-side down over medium direct heat for 2–4 minutes, moving immediately if dripping fat causes flames.
  4. Check several pieces at their thickest point with a clean thermometer. Poultry must reach 165°F / 74°C before leaving the grill; the approximate cooking times are not a substitute for this measurement.
  5. After checking the internal temperature, rest uncovered for five minutes. Tight foil traps steam and softens the skin. Corn and a sharply dressed salad balance the rich thighs without another heavy sauce.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.