While everyone's cleaning weapons, loading mags and running blockades into California, I took time off to fire up the grill. That's right, a charcoal-fired Weber. Objective? Delicious chicken. Here's one way to do it.
Brush chicken thighs with olive oil and salt and cracked pepper. Or, if you want, some kind of dry rub. I wasn't going to go down the rub route, preferring the elegant simplicity of oil, salt and pepper, but that changed. Adventure began and on went the rub. But hey, that's just me, there's no rule.
Then, and UK readers take note, apply the thighs to direct heat for a sear, about two minutes a side, and then remove to indirect heat for around forty minutes with the lid on the grill. Again, UK, pay attention, indirect heat. This means heaping your coals to one side of the grill (direct heat) and leaving the other side empty (indirect heat). Picture it, Brits, one half of the grill is super hot, the other half isn't, more like an oven.
This established, remove the seared thighs to indirect heat, cover the grill and let the whole thing sit for around forty minutes. At the end of which, remove the thighs, transfer to a plate, rest for a five minutes and then...
Fall on your scoff like a warrior,
LSP
