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
Trim and Air-Dry
- Trim hanging fat, loose skin, and exposed tendons with a paring knife. Scrape away yellow fatty deposits while preserving the skin over the meat. Pat dry and place skin-side up on a wire rack over a sheet pan. Refrigerate uncovered for 30 minutes.
Oil and Season
- Coat lightly with avocado oil. Mix the salt, pepper, garlic powder, onion powder, and smoked paprika, then season both sides. Set up a hot direct zone and an indirect zone without coals.
Sear Both Sides
- Grill skin-side down over direct heat for 1 1/2—2 minutes, until bubbling and browned. Turn and sear the underside for another 1 1/2—2 minutes. Move the thighs away from any flare-ups.
Add Smoke and Cook Indirectly
- Add applewood chips to the hot coals. Transfer the thighs to the indirect zone with the skin facing up. Close the lid and hold the grill at 325—350°F.
Make the Garlic Parmesan Sauce
- Melt butter in a small saucepan over medium-low heat. Cook the minced garlic until fragrant without browning. Remove from heat, then stir in Parmesan, parsley, lemon juice, and optional red pepper flakes. Divide the sauce into separate basting and serving portions.
Brush, Finish and Rest
- At 160—165°F internally, brush the thighs lightly with the basting sauce. Close the lid and cook over indirect heat until each reaches 185—195°F in the thickest meat, away from the bone. Transfer to a clean platter and brush with the reserved sauce, or toss for a heavier coating that softens the skin. Rest uncovered for 5 minutes before serving.
Video
Notes
- Finish Temperature: I take these bone-in thighs to 185—195°F, this allows my skin to get crispy and my dark meat stays juicy and tender. Check the thickest part without touching bone.
- Sauce Handling: Separate the basting and serving portions before brushing the chicken. Keep the reserved sauce and its utensils away from partially cooked meat.
- Final Coating: Brush lightly to preserve more skin texture, or toss for a heavier coating. The sauce softens the skin, especially when tossing.
Nutrition
Calories: 902kcalCarbohydrates: 5gProtein: 54gFat: 74gSaturated Fat: 27gPolyunsaturated Fat: 11gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 341mgSodium: 1117mgPotassium: 678mgFiber: 1gSugar: 0.4gVitamin A: 1379IUVitamin C: 3mgCalcium: 266mgIron: 3mg
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