Charcoal Grilled Chicken Thighs
Bone-in chicken thighs soak overnight in a soy and ginger marinade, then grill over charcoal until the skin blisters and the meat pulls easily from the bone.
Charcoal gives this marinade something a gas grill cannot: a faint smokiness that plays off the soy sauce and ginger. Skin-on, bone-in thighs are forgiving over the coals since the fat renders slowly and bastes the meat as it cooks. Scatter sliced scallions over the top right before serving for a fresh, sharp finish.
Ingredients
Method
Tap a number to mark a step doneWhisk together the soy sauce, garlic, ginger, brown sugar, rice vinegar, and black pepper in a bowl or resealable bag.
Add the chicken thighs, turning to coat, and refrigerate for at least 4 hours or up to overnight for the deepest flavor.
Light a charcoal grill and let the coals burn down to a medium-hot bed with a light coating of ash.
Remove the chicken from the marinade, letting excess drip off, and pour the remaining marinade into a small saucepan.
Brush the grill grates with olive oil and lay the chicken skin-side down over indirect heat. Grill for 10 minutes without moving it, until the skin renders and crisps.
Flip the thighs, move them over direct heat, and grill for 8 to 10 minutes more, until the internal temperature reaches 165F and the skin is charred in spots.
Simmer the reserved marinade for 3 minutes until slightly thickened, then brush it over the grilled chicken and top with sliced scallions before serving.
Kitchen note
Boil any marinade that touched raw chicken for at least a minute before brushing it back onto the cooked meat, so it is safe to eat.
