To cook chicken thighs, leave the skin on and place them on a rack 15-18 cm from the heat source. Use a meat thermometer to check if they are done. Preheat the grill, season the thighs, and turn them with tongs to avoid piercing the meat. The skin helps lock in moisture, but can be removed if desired.
Cook the chicken thighs by placing them on a rack about 15-18 cm from the heat source, leaving the skin on, coating the surface of the grill in oil and turning the chicken thighs without piercing them. Verify the legs are done by using a meat thermometer or by piercing them and checking the color of the juices. Other tips that can help chefs cook chicken thighs include placing smaller pieces on the outside to even out cooking times and preheating the grill before adding the thighs. Brushing chicken thighs with olive oil and spices can help enhance the flavor of the grilled meat.
Chefs should leave the skin on when trying to cook chicken thighs. Grilling is essentially like grilling in that the food is cooked with dry heat and is prone to drying out. The bone in chicken thighs will help the meat stay moist, but the skin is also important in locking in moisture. Some people may find skin fat unattractive. The skin can be removed, but this will usually result in chicken thighs that are a little drier.
Distance from the heat source can have a big effect when attempting to cook chicken thighs. If meat is placed too close to the heat source, it may overcook, and too far away can increase cooking times. Most chefs recommend placing the rack about 15-18cm from the heat source, which is generally the center shelf of the oven. The grill should be preheated for approximately 10 minutes to ensure even cooking and a moist result.
Turning chicken thighs with a fork creates punctures in the meat, which allows the juices to drip out. The main concern for chefs when trying to cook chicken thighs is the tendency for grilled meat, and especially chicken, to dry out. Allowing juices to seep out of the pierced skin can cause cooked meat to dry out. If chicken thighs cook too much on one side, chefs should flip them without using a fork. A pair of tongs is the best tool for this job, as they allow the chef to get a firm grip on the legs.
It’s important to season chicken thighs before grilling. Chicken has a relatively mild flavor and can be bland if unseasoned. Chefs should add salt and pepper to the skin of chicken thighs, along with a sprinkle of olive oil, before cooking. Marinades can be used to further flavor the meat, and some mixed herbs can also add flavor. Chicken goes well with herbs like thyme.
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