Grilled Chicken Thighs

Chicken prep: I like to spread the chicken thighs out flat, because they taste so much better and grill faster. I ask my butcher to make a slash on the left and right side on the underside of the chicken thigh, so it‘s easier to lay mostly flat.You can just lay it flat as much as possible and pound it evenly flat if you don't want to bother with the cuts.

Season chicken: I like to place the chicken on a rimmed sheet pan, it’s easy to season it there and carry it out to the grill. Drizzle the chicken generously with oil and dredge it so it’s covered on every surface. Sprinkle with seasoning to taste on both sides and gently rub it into the chicken. Let the seasoned chicken sit on the counter for 15 minutes to allow the flavor to deepen and the meat to come closer to room temperature for more even cooking.

Grill: Heat your grill to high heat. Grill the chicken thighs for 6-8 minutes on each side, or until cooked to 165°F on the inside with a nice color on the outside.

Rest and serve: Let the chicken rest on a plate for 5 minutes for the maximum juiciness, then serve.