Here is a little twist you can add to make your grilled chicken thighs a little more interesting.
Start with the normal routine of trimming the excess fat and skin from the thighs and brine them overnight (1 qt water, 1/3 cup salt, 2/3 cup sugar). The next day drain the brine, pat the chicken thighs dry with paper towels and then give them a nice coating with something crunchy!
I have been using seasoned Panko bread crumbs mixed with Parmesan cheese and really enjoy the results.The breading sticks to the thighs pretty easily and they look fantastic!If you grill the chicken directly over the charcoal the breading will burn. Set up your grill with charcoal banked on both sides of the kettle and place the chicken thighs in the middle of the grate (high indirect heat).
I ran my Weber kettle around 425F at the dome which got the chicken to an internal temperature of 170F in about 40 minutes. I flipped the thighs at the 15 and 30 minute marks. I probably didn’t need to flip them at all but it kept me entertained.
Another breading that works wonderfully is instant mashed potato flakes. These thighs were breaded with Hungry Jack flakes and grilled the same as the others. The potato crust is simply amazing.
Both versions of these breaded and grilled chicken thighs were awesome eaten hot, straight off the grill. I was hoping that they would possess that interesting fried chicken quality of being equally good eaten cold. Nope..eat these guys hot 🙂