Ingredients
- 8 bone-in skin-on chicken thighs
- 1 tablespoon olive oil
- 1 tablespoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Instructions
- Pat those thighs dry! Moisture is the enemy of crispy skin. Use paper towels to remove any excess surface moisture from the chicken.
- Drizzle the olive oil over the chicken and rub it into the skin and flesh. Generously season with salt, pepper, thyme, garlic powder, onion powder, and paprika. Don't be shy – embrace the flavor!
- Preheat your Bull Grill or Bull Griddle to medium-high heat. Aim for a temperature of around 400-450°F.
- Place the chicken thighs skin-side down in the center of the grill and lower the middle burners to low while keeping the outer burners on high. This will create an indirect cooking zone on your Bull Grill. Let the chicken sizzle undisturbed for 5-7 minutes or until the skin is golden brown and beautifully crisp. If a flareup occurs, move the chicken to a different part of the grill (you won't have to worry about this when using the Bull Griddle).
- Flip and finish. Gently flip the chicken and cook for another 10-15 minutes, or until the juices run clear and an internal thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
- Rest and relish! Transfer the chicken to a plate, tent loosely with foil, and let it rest for 5-10 minutes.
Notes
Tips for Crispy Skin Mastery:
Start with dry skin: As mentioned before, moisture is the enemy. Pat the chicken dry thoroughly before seasoning or marinating.
High heat is your friend: Don't overcrowd the grill and let the chicken cook undisturbed for that initial sear.
No peeking! Resist the urge to flip the chicken too early. Let the skin render its magic.
Don't press down: Pressing down on the chicken while it cooks can squeeze out the juices and prevent the skin from crisping.
Let it rest: Resting the chicken after cooking allows the juices to redistribute, resulting in more flavorful and moist meat.
Start with dry skin: As mentioned before, moisture is the enemy. Pat the chicken dry thoroughly before seasoning or marinating.
High heat is your friend: Don't overcrowd the grill and let the chicken cook undisturbed for that initial sear.
No peeking! Resist the urge to flip the chicken too early. Let the skin render its magic.
Don't press down: Pressing down on the chicken while it cooks can squeeze out the juices and prevent the skin from crisping.
Let it rest: Resting the chicken after cooking allows the juices to redistribute, resulting in more flavorful and moist meat.