Ingredients:

  • 3 lbs bone in, skin on chicken thighs (8 large thighs)
  • 1/4 cup olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, smashed and minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • 1 tsp smoked paprika
  • 1.5 tsp kosher salt
  • 1 tsp coarse black pepper

Instructions:

  1. Prep the chicken. Pat the 3 lbs bone in, skin on chicken thighs dry with paper towels. Note: Moisture is the enemy of crispy skin; it must be bone dry.
  2. Mix the marinade. Whisk the 1/4 cup olive oil, 3 tbsp lemon juice, 4 cloves garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp smoked paprika, 1.5 tsp kosher salt, and 1 tsp black pepper in a bowl.
  3. Infuse the flavor. Coat the chicken thoroughly and let it sit for at least 30 minutes. Note: You can do this up to 4 hours ahead, but the lemon will start to cook the meat if left longer.
  4. Preheat the grill. Set your gas grill to medium high heat (about 400°F/200°C) for 10 minutes.
  5. Clean the grates. Use a grill brush to ensure no leftover bits from last week's burgers ruin your chicken.
  6. The initial sear. Place the chicken skin side down on the direct heat. Cook 5 minutes until the skin releases easily from the grates.
  7. Flip and move. Turn the chicken over and move it to the cool side of the grill (indirect heat).
  8. The indirect finish. Close the lid and cook for another 15 minutes to 20 minutes. Cook until the internal temperature hits 165°F (74°C) and the skin is shatter crisp.
  9. The final rest. Remove the chicken to a plate and wait 5 minutes before serving. Note: This keeps the juices inside the meat where they belong.