If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Clean and oil the grill grates, and set for two-zone cooking, with the hot side preheated to medium-high
Brush the skin side of the thighs with the sauce, then place skin side down on the hot side of the grill
You're looking to get good grill marks on this side, and once you get them (after a couple minutes) give them a 45-degree turn and cook for another couple of minutes-and this is the time to brush the top side with the sauce
When the second set of marks looks good, flip the thighs-and repeat on the bottom side the same way. When the bottom is good, move everything over to the indirect side
And though we're on the indirect side to get the thighs cooked through, there's still some maneuvering to do. You want them all exposed to the heat in as even a manner as possible-and that might mean a little jockeying for position. The thicker thighs should spend more time closer to the hot side, but you can't ignore the smaller ones.You're also flipping them over and then back again, to guarantee even cooking throughout
After about 15 minutes, feel free to give 'em another baste-and this is also the time to start checking with your thermometer
We're looking for 175 - 180F, and when you get there, remove the thighs from the grill and tent them loosely with foil
