Grilled Chicken Thighs
3 pounds chicken thighs, boneless or bone-in
For the Marinade:
⅓ cup olive oil
1 lemon zested and juiced
2 tablespoons Dijon mustard
2 teaspoons minced garlic
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons fresh minced rosemary
2 teaspoons smoked paprika
1 teaspoon poultry seasoning
Kosher salt and fresh-ground pepper, to taste
BBQ sauce for basting
Place the chicken pieces in a gallon size zippered food storage bag.
In a small bowl, whisk together the marinade ingredients and pour it over the chicken. Press out as much air as possible and seal the bag. Refrigerate for at least 2 hours and no more than 6 hours.
Heat your charcoal or gas grill for indirect heat. For charcoal, spread the coals to one side of the grill. For gas, only turn the burners on one side on.
Remove the chicken from the marinade and place it on the indirect heat side of the grill (no coals/no burners). Cover and grill the chicken for 14 to 18 minutes (boneless) or 20 to 25 minutes (bone-in), or until it reaches an internal temperature of 165 degrees F., flipping 2 or 3 times throughout the cooking time. Towards the end of the cooking time, baste lightly with BBQ sauce, if using.
Then, move the pieces over the direct heat and cook for about 1 to 2 minutes per side, or until charred to your liking. Watch closely because it can begin to burn quickly.
Transfer to a platter and allow to rest for about 5 minutes before serving.