AuthoradminFire up the grill and thrill the taste buds with these golden, skin-on chicken thighs cooked low and slow on your gas BBQ. A straightforward seasoning of sea salt, cracked pepper, and olive oil caramelises beautifully into a crispy crust, while the meat stays perfectly juicy inside. With a quick rest before serving, this fuss-free recipe delivers BBQ restaurant quality at home—just in time for weekends, warm evenings, or when you need a main that does the talking.
Prep the BBQ & Chicken
Preheat your gas grill to low-medium heat (~200–220 °C / 400–425 °F). Clean and lightly oil the grates.
Pat the chicken thighs dry, coat with olive oil, then season with salt and pepper (add smoked paprika if using).
Sear Over Direct Heat
Place the thighs skin-side up over direct heat. Grill for 5–6 minutes until the skin is golden and crackling.
Finish on Indirect Heat
Flip the thighs and cook the other side for 4–5 minutes, then move them to an indirect heat zone. Close the lid and cook for an additional 10–12 minutes, until the internal temperature reaches 75 °C (165 °F).
Crisp the Skin (Optional)
To re-crisp the skin, briefly return the thighs to direct heat for 1–2 minutes per side if needed.
Rest, Then Serve
Transfer to a plate and let rest for 5 minutes before serving so the juices redistribute.
A simple cheap temperature is highly recommended, it takes the guess work out of cooking and allows to relax knowing you've prepared a safe meal for you and your guests. You don't need anything fancy, this simple probe from amazon will do everything you need it to do.
DO NOT put your gas burners on full blast, I find leaving every other burner turned off and the rest set to low/medium helps to create a nice even cooking zone over the hotspots and you have the option of moving to a cooler zone if things start to get out of hand.
