Chicken thighs are very tasty and if prepared right, will fly off the plate. Luckily they are easy to make and take little time to prepare and cook.
If frozen, thaw out overnight in the fridge. Rinse the thighs under cold running water and pat dry with paper towels. Lay on a baking sheet and sprinkle with salt and pepper on both sides.
Get a cast iron frying pan onto your gas grill and cover the bottom of the pan with vegetable oil. You can also flavour the oil with crushed garlic to add extra flavour to your chicken.
Once the oil is nice and hot, put your chicken thighs in skin side up. We’ll crisp up the skin shortly.
After about 8 – 10 minutes, flip over to start cooking the other side and crisp up the skin.
Close the lid of your BBQ and allow the convection heat to finish the cooking process. Using a quick read thermometer, check the temperature of the chicken. You are looking for 165ºF for an internal temperature. I use a Thermapen thermometer for my temp checks as it is quick and very portable. Once you hit the desired temperature, bring your chicken inside and serve with your favorite sides.