Mark’s Chicken - Crispy Chicken Thighs
From long-time family friend: BBQ King… Mark Georgioff
This recipe has become a family grilling favorite! While you can cook your chicken in the oven, it takes it to a whole new level when prepared on a Blackstone or cast-iron griddle on the barbecue. If you’re like us you will always be craving more!!!
Tips for preparation:
Make sure when you apply the seasoning and take the time and rub spices underneath the skin, and again apply on the outside. This will ensure great flavoring over the entire chicken thigh.
Tips for preparation:
Make sure when you apply the seasoning and take the time and rub spices underneath the skin, and again apply on the outside. This will ensure great flavoring over the entire chicken thigh.
Tips for cooking:
Be sure to start your cast-iron cooking with the meaty side down, skin up. I usually start with my grill set at high, to allow the cast-iron to heat while starting to cook through the chicken thigh from the bottom. After approximately 10 minutes, I flip each piece to skin side down, and then turn my heat to medium. That allows the skin to crisp up, but not overly char. After about another 10 minutes, I flip the thighs back over again, with skin side up. This allows the now crispy chicken to have the skin tightened up on the meat, giving it a nice crunchy effect. Total time cooking is usually between 25 to 30 minutes, depending on how large and meaty the chicken thighs are.
***Use a thermometer to ensure an internal temperature of 165°. ***
Tips for extra zing:
While the flavors are already amazing, add a fun twist by lightly drizzling some cilantro lime seasoning on top, or just lime juice. It goes really well with the garlic.
Another fun twist is to braise some Sweet Thai Chili sauce over each thigh for a few minutes before pulling from the grill.
INGREDIENTS
8 to 10 chicken thighs skin-on, bone-in
2 teaspoons paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons Kosher salt
1/2 teaspoon black pepper
1 to 2 tablespoons olive oil
Be sure to start your cast-iron cooking with the meaty side down, skin up. I usually start with my grill set at high, to allow the cast-iron to heat while starting to cook through the chicken thigh from the bottom. After approximately 10 minutes, I flip each piece to skin side down, and then turn my heat to medium. That allows the skin to crisp up, but not overly char. After about another 10 minutes, I flip the thighs back over again, with skin side up. This allows the now crispy chicken to have the skin tightened up on the meat, giving it a nice crunchy effect. Total time cooking is usually between 25 to 30 minutes, depending on how large and meaty the chicken thighs are.
***Use a thermometer to ensure an internal temperature of 165°. ***
Tips for extra zing:
While the flavors are already amazing, add a fun twist by lightly drizzling some cilantro lime seasoning on top, or just lime juice. It goes really well with the garlic.
Another fun twist is to braise some Sweet Thai Chili sauce over each thigh for a few minutes before pulling from the grill.
INGREDIENTS
8 to 10 chicken thighs skin-on, bone-in
2 teaspoons paprika
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons Kosher salt
1/2 teaspoon black pepper
1 to 2 tablespoons olive oil