Grilled Garlic Parmesan Chicken Thighs
Grilled garlic parmesan chicken thighs with crispy rendered skin, smoky char, and a heavy parmesan finish. Bone-in thighs seared skin-side down then finished over indirect heat to 175 to 185°F.
Equipment
- Two-Zone Grill (charcoal, gas, or pellet with direct flame)
- Instant-Read Probe Thermometer
- Wire Rack and Sheet Pan
- Small Saucepan
- Basting Brush
Ingredients
Chicken
- 8 bone-in, skin-on chicken thighs
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Garlic Parmesan Finish
- 6 tablespoons unsalted butter
- 5 cloves garlic minced
- 3/4 cup freshly grated parmesan cheese grated from a block, not pre-shredded
- 1 tablespoon fresh parsley chopped
- 1 teaspoon red pepper flakes optional
- 1 teaspoon lemon juice
Instructions
- Pat the chicken thighs dry with paper towels. Rub lightly with avocado oil and season evenly on all sides with kosher salt, black pepper, garlic powder, onion powder, and smoked paprika.
- Place the seasoned thighs uncovered in the refrigerator for 1 hour to air-chill the skin.
- Set up the grill for two-zone cooking with one direct-heat side and one indirect-heat side. Target 375 to 400°F overall chamber temperature.
- Place the thighs skin-side down over direct heat. Cook 5 to 8 minutes, moving as needed to avoid flare-ups, until the skin is deep golden brown with light char.
- Flip the thighs skin-side up and move to the indirect side. Close the lid and finish cooking 20 to 30 minutes until the internal temperature reaches 175 to 185°F.
- While the chicken finishes, melt the butter in a small saucepan over medium-low heat. Add the minced garlic and cook 30 seconds until fragrant. Stir in parsley, red pepper flakes if using, and lemon juice. Remove from heat.
- Brush the hot grilled thighs generously with the garlic butter, then top heavily with the freshly grated parmesan. Rest 5 minutes before serving.
Notes
Grill Master Tip: Pulling thighs at 165°F leaves money on the table. I run mine to 175 to 185°F every time. That extra range is where the connective tissue fully gives up and the fat finishes rendering. The bone protects you from going too far, so trust the probe and let them ride.