Comments on: How To Cook Chicken Thighs On Charcoal Grill?

By: itchybub

itchybub — Sun, 18 Oct 2009 19:13:51 +0000

Grilling chicken thigh / leg
Obtaining a grilling temperature between 230° and 250°F, is optimal. To achieve this stack charcoal in a pile in the center of grill. Douse with lighter fluid and let it soak in. Light and leave it alone until gray ash has covered all visible charcoal. Spread out charcoal into an even layer. When it has an even layer of ash, approximately 1/2 the depth of a charcoal briquette you are ready to grill. Place the grill at 4 or 5 inches above coals.
Slowly cook chicken until internal temperature is approximately 170 degrees. If you are going to use a barbecue sauce now is the time. Baste with BBQ sauce and allow to grill for a couple minutes to glaze chicken before removing. As a rule we only use BBQ sauce after the chicken is cooked so the sauce does not burn and give the chicken a bitter taste. Let sit a couple of minutes before serving.

By: Chef Orville

Chef Orville — Sun, 18 Oct 2009 18:21:32 +0000

Chicken thighs take a long time to cook
The best flame is when you see the coal start to turn a little white. If you plan to serve the chicken at 6pm, start the coal at 430 pm, let it burn for at least 30 minutes, and then put the chicken on the grill. It will take about 8 to10 minutes on each side. Test for done-ness by inserting a pick into the thickest part of the thigh(near the bone) – if the juices run clear, then it is done. If your sauce has sugar or honey in it, then baste towards the end of grilling, otherwise it will just give you blackened chicken.

By: infoman8

infoman8 — Sun, 18 Oct 2009 18:09:19 +0000

Start them skin side up. Cover for about 20 minutes and then flip them. Grill them until the skin is nice and brown. Poke them with a fork. If the juices run clear, that’s a sign that they’re cooked through. Or you could just poke through the meat to the bone to see if they’re cooked through. It should take another 20 minutes or so. When they’re almost done, brush them with your sauce. Otherwise, the sugars in the sauce will burn your chicken. You want a nice, thick glaze on your chicken, so brush on the sauce and cook the rest of the way. I hope this helps you out. Happy cooking!

By: proudmam

proudmam — Sun, 18 Oct 2009 18:05:44 +0000

just like frying ten minutes or so … filp offen i always keep mine moving to prevent burning.. sauce after…. it will cook fast… best not to have it over the coals but off to one side is how i do mine will help with the no burn … if you got the grill im sure you can do it… it will be crispy before done just check it like you would if you was frying…. oil the grill and the chicken