Grilling adds that charred smoky flavor to meat that really has no comparison to oven baked. Bone-in thighs are a great choice to retain moisture and succulence, although legs, quarters, or breasts can certainly be used instead.
Special equipment-instant read thermometer
2 lbs. of bone-in, skin on chicken thighs
2 tsp. Whole leaf poultry seasoning**
1 tsp. Garlic herb seasoning**
1 cup buttermilk OR 1 cup plain yogurt and 1 tsp. Lemon juice
Place chicken pieces, herbs, and buttermilk OR yogurt in a large zipper bag.
Massage well until all pieces are coated. Place in a dish in the fridge 30 minutes, up to 6 hours.
30 minutes before grilling. Remove from fridge, place chicken pieces on a wire rack over a sheet pan to drain and air dry.
Prepare your grill to medium-high make sure you have a space, or way to do indirect grilling.
Pat off any remaining damp marinade with paper toweling to reduce flair ups.
Place chicken skin side down over direct heat to crisp skin and get grill marks, 3-4 minutes. Watching carefully to avoid flair ups.
Turn chicken and cook the other side over direct heat another 3-4 minutes.
Move chicken to the indirect side of the grill, reduce heat to med-low, cover grill and continue to cook the chicken another 30-40 minutes. Until chicken pierced with a knife yield clear juices, or instant read thermometer reads 165 degrees F.
Remove from grill, rest 5 minutes.
**Get your fresh whole leaf poultry seasoning and garlic herb seasoning in my Herbs & Spices shop, do not use ground/powdered poultry seasoning. Use any whole herb combination instead.
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