Juicy Chicken Thighs on a Collapsible Grill
Boneless or bone-in chicken thighs on a flat pack charcoal grill using a two-zone fire, with a simple spice rub.
Chicken thighs are the most forgiving meat on a small charcoal grill. They stay juicy at higher temperatures and take on smoke and char beautifully. A two-zone fire keeps them from burning.
Ingredients
- 6 boneless skinless chicken thighs (or 4 bone-in)
- 1 tbsp oil
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp brown sugar (optional)
Method
- Mix the spices. Pat the thighs dry, rub with oil, season all over.
- Build a two-zone fire (how).
- Preheat and oil the grates.
- Sear the thighs over the coals 3 to 4 minutes per side until well marked.
- Move to the cool side. Cook, turning occasionally, until 165°F at minimum. Many cooks take thighs to 175–185°F for the best texture.
- Rest 5 minutes before slicing.
Tips
- Bone-in thighs take longer; start skin-side up on the cool side, then crisp the skin over the coals at the end.
- If you use a sugary sauce, brush it on only during the last few minutes.
Safe internal temperatures
Check the thickest part with an instant-read thermometer, away from bone. These are USDA minimum safe temperatures; tougher cuts like brisket and ribs are cooked well past them for tenderness.
| Food | Minimum internal temperature |
|---|---|
| Beef, pork, lamb and veal steaks, chops and roasts | 145°F, then rest 3 minutes |
| Ground beef, pork, lamb and veal (burgers, fresh sausage) | 160°F |
| Chicken and turkey, whole, pieces or ground | 165°F |
| Fish and shellfish | 145°F, or flesh opaque and flakes with a fork |
| Egg dishes | 160°F; cook eggs until yolks and whites are firm |
| Precooked sausage, hot dogs and leftovers | Reheat to 165°F |
Cooking notes for a collapsible grill
A collapsible grill puts food close to the coals, so things brown faster than on a tall backyard cooker. Pat food dry, oil the food rather than the grate when you can, and leave it alone until it releases. Keep a clean platter for cooked food, separate from the one that carried raw meat. And cook to temperature, not time: wind, charcoal type and how full the grill is all change the clock.
Taking this cook on the road
- Prep and marinate at home; pack in sealed containers in cook order.
- Raw meat sealed at the bottom of a cold cooler (40°F or below).
- Bring two sets of tongs, a thermometer, soap and water.
- Pack a lidded metal can for ash and follow the site's rules.
Questions people ask
Can chicken thighs go above 165°F?
Yes. 165°F is the minimum safe temperature; thighs are often more tender at 175–185°F.