Santa Maria Grilled Chicken Thighs

Ingredients

• 10 bone-in, skin-on chicken thighs (approx. 4-5 lbs)
• 2 tbsp Olive oil
• 5 tbsp Salted Perfection Santa Maria Select Blend
• 1 tbsp Fresh parsley, chopped (optional)

Instructions

1. Pat the chicken thighs completely dry with paper towels. Moisture is the enemy of a good crust.
2. In a large bowl, toss the thighs with the olive oil until lightly coated, then apply the Salted Perfection Santa Maria Select Blend generously on all sides, pressing it into the meat.
3. Preheat one side of your gas grill to medium-high and leave the other side off (two-zone setup). You want an internal grill temperature around 400°F.
4. Place the chicken skin-side up on the cool (indirect) side of the grill. Close the lid and roast for about 25-30 minutes. We are rendering the fat slowly here so it doesn't cause massive flare-ups later.
5. Check the internal temperature. When the chicken hits 165°F, move the pieces to the direct heat side, skin-side down.
6. Grill over direct heat for 3-5 minutes, watching closely to prevent burning, until the skin is crispy and charred. Flip and cook for 1-2 minutes more.
7. Verify the final internal temperature reaches 185°F for optimal texture. Remove from heat and let rest for 10 minutes before garnishing with parsley. DUNZO!