TIMES POULTRY

Chicken Thighs: Time and Temperature

Chicken thighs stay juicy if you colour the skin over direct heat, then finish them on the cooler side with the lid down. Time is a guide. The thermometer is the decision. Poultry is ready at 74°C in the thickest part, away from the bone.

Prep Time: 10m
Cooking Time: 30m
Serves: 4
Fuel: Gas or charcoal

What you need

8 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon smoked paprika
A probe thermometer

Steps

Step 01

Pat the thighs dry. Rub with oil, salt and paprika. Set up two-zone heat and preheat the barbecue with the lid closed for 10 minutes.
Step 02

Place the thighs skin-side down on the hot side for 4 to 5 minutes, until the skin is golden. Move them if a flare-up starts.
Step 03

Shift the thighs to the cooler side, skin-side up. Close the lid and cook for 20 to 25 minutes.
Step 04

Check 74°C in the thickest part of two thighs. Rest for 5 minutes before serving. If you are under temperature, put them back on the cool side rather than over the flame.