12 bone-in, skin-on chicken thighs (about 5 lb.), trimmed
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
How to Make It
Pat chicken dry with paper towels, and place thighs in a single layer in a parchment paper-lined jelly-roll pan. Sprinkle skin with salt, and chill, uncovered, 8 to 12 hours.
Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Sprinkle thighs with pepper.
Arrange chicken, skin side up, on unlit side of grill, and grill, covered with grill lid, 1 hour and 15 minutes or until skin is golden and meat thermometer inserted into thickest portion registers 165°, turning pieces as needed for even cooking. Transfer chicken, skin side down, to lit side of grill. Grill, without grill lid, 4 to 5 minutes or until skin is crispy and grill marks appear. Let stand 5 minutes before serving.