Chicken Thighs on the Weber
Continuing on our journey through Cheap Grilled Masterpieces, we arrive at chicken thighs. Easy to cook, delicious at multiple different temperatures and incredibly inexpensive, this is a protein that you MUST master!
Things to know:
What is a cremosa?
Cremosa is the feminine form of the adjective meaning “creamy” in Spanish, Italian, and Portuguese. In this context, it is a series of delicious sauces from Cholula. Salsa cremosa is a smooth, creamy green or red Mexican sauce made by emulsifying jalapeños or serranos (or poblano/chipotle varieties) with oil, garlic, and seasonings—often without any dairy or avocado.
Which country produces the most chicken?
The United States produces the most chicken meat in the world, while China has the largest overall chicken population and leads in egg production.
Which state produces the most chicken?
Georgia produces the most broiler chickens (chickens raised for meat) in the United States, raising approximately 1.3 billion birds annually.
What is the ideal temperature for grilling chicken thighs?
The ideal internal temperature for grilled chicken thighs is 175°F (79°C), while the ideal ambient grill temperature is 375°F to 450°F.
How long to grill chicken thighs?
Grilling time for chicken thighs depends on whether they are boneless or bone-in:
Boneless, skinless chicken thighs: 12 to 16 minutes total (about 4 to 6 minutes per side) over medium-high heat (375°F–400°F).
Bone-in, skin-on chicken thighs: 30 to 45 minutes total, typically using a two-zone indirect and direct heat setup.
Should you marinate chicken thighs before grilling?
Yes, marinating chicken thighs before grilling is recommended to build flavor and enhance tenderness, though it is optional since dark meat is naturally juicy on its own.
What to put on chicken thighs before grilling?
You can coat chicken thighs with oil, salt, and a spice rub or a liquid marinade before grilling.
Ingredients:
1 family pack of bone-in, skin-on chicken thighs
John Henry’s Mojave Garlic Pepper
Cholula Cremosa Sauce, Chipotle
Cholula Cremosa Sauce, Cotija Cheese
1. Fill your charcoal chimney with briquettes. Light it up and let it go for 15 minutes.
2. Transfer the briquettes from the chimney to the vortex, put the grill grate in place, and place the lid on the grill with the vents full open. Allow the grill and grates to heat up for 10 minutes.
3. Carefully peel the skin on the chicken thighs back. keeping them intact as possible to expose the meat. Apply your favorite rub to the bone side and exposed meat on the skin side, then carefully return the skin to it’s place and apply rub to the skin.
4. Place the chicken onto the grates. If you desire additional smoke flavor, place a chunk or two of your favorite wood directly on the coals (we used apple).
5. Place the lid on the grill with it’s vents full open. Rotate the lid 1/3 of the way around every 15 minutes to promote even cooking.
6. After about 30-35 minutes, spray the thighs with duck fat to promote crispy skin.
7. Mix the 2 cremosas in a bowl. Remove the chicken thighs from the grill, chuck them into the cremosa bowl and mix to fully coat them.
8. Return the thighs to the grill for about 5 minutes to set the sauce.
9. Remove the thighs from the grill, serve and ENJOY!
Equipment used:
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