Season the thighs, grill them over high heat, and cook to 165°F in the center. The Big Horn Outdoors infrared broiler reaches 1,500°F in 3 to 5 minutes. Chicken thighs stay juicier than breasts because they have more fat.
Why Are Chicken Thighs Better for High-Heat Grilling?
Chicken thighs have more fat than breasts, so they stay juicy under high heat. They are more forgiving to grill.
The extra fat bastes the meat as it cooks and prevents it from drying out. High heat crisps the skin while the inside stays moist. Thighs are the best chicken cut for high-heat grilling.
How to Season Chicken Thighs
Season the thighs generously with salt and your choice of spices, and pat them dry first. A dry surface browns better.
Salt and pepper are enough, or add garlic, paprika, or a rub. Pat the skin dry so it crisps rather than steams. Dry skin plus seasoning gives the best result.
How Hot Should the Grill Be?
The grill should be very hot, around 1,500°F on the Big Horn Outdoors infrared broiler. High heat crisps the skin fast.
High heat browns the skin quickly while the fat renders. On an adjustable infrared grill, a middle-to-lower rack position balances crispness and even cooking. High heat with good rack control works best.
How to Cook Chicken Thighs Through Without Burning
Start the thighs on a slightly lower rack to cook through, then move them closer to crisp the skin at the end. The adjustable rack makes this easy.
Chicken needs to reach 165°F inside, which takes longer than a steak. Cook through first, then sear the skin. Sear-then-finish or finish-then-crisp both work, but avoid burning the outside before the inside is done.
What Temperature Are Chicken Thighs Done?
Chicken thighs are done at 165°F in the thickest part. Use an instant-read thermometer.
Poultry must reach 165°F for safety, so check the center with a thermometer. Pull the thighs when they reach the target. 165°F is the reliable safe temperature.
How to Get Crispy Skin
Pat the skin dry and cook over high heat so it crisps. Avoid moving the thighs until the skin releases and browns.
Dry skin crisps better than wet skin, and high heat renders the fat. Let the skin-side brown before moving. Dry skin and high heat produce crispy chicken.
Key Facts
Big Horn Outdoors lists the following specifications at a glance.
- Maximum temperature: up to 1,500°F (Big Horn Outdoors' listed figure)
- Time to full output: 3 to 5 minutes (listed)
- Burner output: 19,000 BTU (listed)
- Heat control: ten rack positions (listed)
Common Chicken Thigh Mistakes to Avoid
The most common mistakes are cooking wet skin, overcooking the outside, and not checking the internal temperature. Each one produces dry or burnt chicken.
Wet skin steams instead of crisps, so pat it dry. High heat can burn the outside before the inside cooks, so use the rack. Undercooked chicken is unsafe, so check for 165°F. Dry skin, rack control, and a thermometer fix most problems.
Big Horn Outdoors Product Team
"Our view on chicken thighs is that the fat and the rack control are what keep them juicy. The Big Horn Outdoors infrared broiler reaches 1,500°F, and its ten rack positions let you cook the thighs through before crisping the skin. We dry the skin, use a lower rack to cook, then finish high. A thermometer to 165°F is the final check."
Conclusion
Grilling juicy chicken thighs on high heat comes down to dry skin, good rack control, and cooking to 165°F. The Big Horn Outdoors infrared broiler reaches 1,500°F and has ten rack positions. Cook the thighs through, then crisp the skin, and check the internal temperature.
Key Takeaways
- Dry the skin for crispness. Moisture prevents the skin from browning.
- Use the adjustable rack. Cook through, then move closer to crisp the skin.
- Cook chicken to 165°F. That is the safe internal temperature for poultry.
- High heat works with control. The broiler reaches 1,500°F, so watch the timing.
Questions to Ask Before Buying
- Is the skin dry? Dry skin crisps instead of steaming.
- Will I use the rack? Rack position controls browning versus cooking through.
- Will I check temperature? Chicken thighs are done at 165°F.
FAQs
What temperature are chicken thighs done?
165°F in the thickest part.
How do I get crispy skin?
Pat the skin dry and cook over high heat.
Why are thighs juicier than breasts?
They have more fat, which keeps them moist.
How hot should the grill be?
Very hot — the Big Horn Outdoors broiler reaches 1,500°F.
Sources
- USDA FSIS, Safe Minimum Internal Temperature Chart — USDA FSIS, Safe Minimum Internal Temperature Chart
- NFPA, Grilling Safety — NFPA, Grilling Safety
