Grilled Bone In Chicken Thighs Recipes - Crispy Grilled Chicken Recipe 

► GET THE FULL RECIPE AT snsgrills.com/pages/crispy-grilled-chicken-thighs ► Get the Slow ’N Sear Kettle snsgrills.com

I like your recipe, I will try it out. Here's what I usually do for crispy grilled thighs: Keep the extra skin on, dry brine with koesher salt for a few hours to overnight. The salt will get all of the moisture out of the skin and shrink the skin a little. Now you can trim off the extra skin while still having enough to cover the thigh. Also the dry brining the meat will be juicer and more flavorful. Add your spices to the thighs with NO olive oil whatsoever. Crank the grill up to 400-425, cook only indirect until you hit 180. You will have the crispiest skin without ever having to touch or adjust it on the grill.

Those turned out Amazing, Rus. Great job!

YUM!! Rus this chicken looks absolutely delicious! You nailed this cook!

Great video, Rus! Can’t beat crispy skin chicken!

Timely post for my weekend plans! Thanks!

Looks great. When you started searing over the direct flames did you continue to leave the cover off for the rest of the cook?

With the price of beef, I have been eating a lot more chicken. Thank you so much for your technique. I have used my slow n sear for good results on thighs but did not sear afterwards for the crispy skin!

Looks great! Any suggestions for a homemade chicken rub?

Whoo hoo! Crispy chicken, 100%!!! I'm a random person on the internet but I followed the technique on a gas grill and I got crispy chicken. My PERSONAL two cents. I season my chicken both sides but I lift the skin and put the seasoning on the meat. Makes a difference. I take my meat out of the fridge for at least and hour to temper. I think practically it probably only needs 30 minutes but the bone is cold and it will slow down the cooking time. To each his own but I would say temper your meat for 30 minutes outside the fridge. Let that fridge cold fade. Please follow the advice of cooking your chicken to high 170-80 degrees. I pulled mine too soon on one of the batches. Is it done. Sure. But chicken is not steak. No one at least used to US cookery likes pink chicken and the flesh consistency is different. Higher temp is better and thighs are very forgiving :)! Me, random person, high recommend this video.

YUUUMMMM!!

Good looking chicken 🐔 thank Rus 🌟🌟🌟🌟🌟🙃

Looks good to me. Ship one out to me. Thanks!

Nice grill. We just got this fancy like patio one with like the bar around it, but we took it back. It was just too big. I love that you can put water in it

Another awesome video, Rus!

Looks fabulous! Do you think it’s possible to do Cornell chicken on this grill? Or do you think the coals are too close to the grill grates?

That looks really good, was that just Salt n Pepper?

Great video!!! Thank you for sharing

Looks good 👍🏾

About how many briquets were used? Thanks for the helpful tips!

Thanks so much! Okey dokey...I'm gonna try this now on my gas grill (tears rolling down my cheek...I live in an apartment and had to let me kettle grill go). I'll let you know how my chicken comes out :)

Got to try it. I have always had a hard time getting a crispy skin. Guess I need to look into getting an SNS grill.

Good cook👍

Best ever

❤❤❤💖❣

Hell yea Smoky ribs. I'd buy one!

Wild fire 🔥

Preach on The one you like best is best 😅👍👍

Asmr got a like

Getting ready to try this right about now lol

“A little olive oil” 😂

We need a deflector plate shaped and made to look like russ's mustache. Or half grate even better.

What is that music you have in the background

If you like crispy chicken skin why remove any of it? I just pull off any fat that’s easy to remove (without scraping skin.) Then I dry brine/air dry the thighs for a couple of days in the fridge. Yes it still will likely require some direct heat but that’s the best secret I can give for crispy chicken thighs. No need to grill the skin with intense heat to the point it’s crisp but honestly still a little tough in spots. And it works great on a kettle, PK, or probably whatever grill you have. Dry skin is the secret to crispy skin. 😉

180 degrees??🤯

Weber is better.

SNS overpriced gadget that Weber cooks don't need.

The other people don’t no anything

Chicken looked great. Stupid, annoying music that brings nothing to the vid. :(

Horrible charcoal