Muslos de pollo con hueso a la parrilla

Ingredientes

• 8 large chicken thighs, bone in skin on (recipe note #2)
• kosher salt (to taste)
• freshly ground black pepper (to taste)

Preparación

1. 1

   Season chicken thighs generously with salt and pepper.

2. 2

   Heat a gas grill to medium-high, 425˚F. When it reaches temperature, turn off burners in one area to create an indirect heat, cool zone. Place chicken thighs, skin side up, on the cool side of the barbecue and close the lid. Increase burners in hot zone as needed to maintain a temperature of about 425˚F.

3. 3

   Set a timer for 45 minutes. Check the grill occasionally to confirm that the temperature is staying around 425˚F (preferably without opening the lid). The chicken thighs are done at 45 minutes (to check for doneness, a meat thermometer should read a minimum 165˚F internal temperature). Transfer to platter and serve.