Counter 05 · Low & Slow BBQ
Paprika Chicken Thighs in a Grill Basket
Boneless chicken thighs marinated in smoked paprika, garlic and lemon, clamped in a hinged grill basket and cooked over smoldering charcoal until juicy and striped with char.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
- Level
- Easy
A hinged grill basket solves the classic problem with boneless thighs: they stick, tear and slip through the grate just as they start to brown. Clamped in wire, a whole batch flips at once, so every piece cooks at the same pace. Thighs are the best chicken for smoke, forgiving well past 175 F and rich enough to carry a punchy paprika marinade. Start them on the cooler side of a kettle under a closed lid for smoke, then finish directly over the coals for color.
Method
-
Whisk the paprika, garlic, lemon zest and juice, olive oil, salt, pepper, coriander and cayenne in a large bowl. Add the thighs, turn to coat, and refrigerate for 2 to 8 hours.
-
Light a chimney of charcoal and bank the coals on one side of the kettle. Scatter the drained wood chips over the coals and preheat with the lid on to about 375 F.
-
Lay the thighs flat in a lightly oiled hinged grill basket, opening them out so none overlap, and lock the handle.
-
Set the basket on the cool side of the grate, cover, and cook 25 minutes, flipping the basket once halfway through.
-
Move the basket over the coals and grill 3 to 4 minutes per side, until the edges char and the thickest thigh reads 180 F.
-
Rest the thighs on a platter for 5 minutes and scatter with parsley before serving.
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