How do I cook chicken thighs on a 5 burner gas grill? I'm brining them for 4 hours and then sprinkling salt/pepper/garlic on them. Do I use direct heat or indirect heat? How should my burners be configured? How long?
Direct heat, medium high flame until the outsides are nicely grilled. Move to indirect heat if they aren't cooked through. Cook until done.
>>7419895
Will that give crispy skin? How hot should the grill be before throwing the chicken on there?
>>7419885
I'd go indirect heat until they hit around 165, then finish them over direct heat with a good final sear to 175.
>>7419906
Any idea how long that would be?
If I have 5 burners, how many should I use?
>>7419903
I'd be looking for grill temps at a min of 275, an a max of say 350 in the indirect zone.
>>7419910
So indirect until somewhat cooked, then direct for the skin and grill marks?
>>7419909
Without a thermo, I couldn't tell you, anon.
What I'd try to do is set up a direct heat area, and a non-direct heat area, so do what you think is best.
>>7419910
Should I strictly do left/right split or would it be fine to turn the middle burner to high and then use both sides for indirect cooking? (assuming the heat is at the right temp)
>>741991
That's my approach.
If you sear first, and then try to finish, the skin can get rubbery during the time it takes to finish. Sear last, and you don't have that problem.
>>7419916
>Should I strictly do left/right split
That's what I would do as it is a more effective way to delineate the direct from indirect zones.
Check out amazingribs.com, as it has a lot of grilling info that will help you out, anon.
>crank it to max heat
>let the thermometer redline
>slap em on, dodge flareups
>lower heat & cruise after a few minutes if they're thicker pieces
this is how I grill everything. don't fear the heat, anon
