Best Grilled Chicken Thighs with Garam Masala
Why This Recipe Works
We found that the best way to grill chicken thighs was also the easiest. Cooking the chicken over indirect heat until it registered 185 to 190 degrees, which took about an hour, allowed collagen in the meat to break down into gelatin, which lubricated the meat so that it tasted moist and silky. And grilling the thighs skin sides down enabled fat under the skin's surface to thoroughly render, turning it paper-thin, and collagen in the skin to break down and soften—both of which allowed the skin to get nicely crisp once we seared it over direct heat for the last few minutes of cooking. We coated the thighs with a bold-flavored paste, applying most of it to the flesh side so as not to introduce too much extra moisture to the skin that would interfere with crisping. Briefly searing the flesh side before serving took the raw edge off the paste on that side.