Another bonus: Because their rich, dark meat stands up so well to bold flavors, thighs are the perfect blank canvas for trying out the wide world of bbq rubs, marinades, and spice blends. Not sure how to handle them? Remember these rules of thumb. In general, free range methods produce thighs that are more petite than their industrially-bred counterparts. Larger pieces of meat will require more seasoning and longer cooking times, so know what you’re working with before you fire up the bbq. Your best bet? Inspect each thigh before cooking and trim away any excess folds of fat with a sharp knife. Slather them with a creamy Tandoori-style yogurt marinade and thread them on a skewer; pound them into a paillard and rub with a garlic- and thyme-flecked Mediterranean blend; or bathe them in a sweet-and-salty Vietnamese-style citrus and brown sugar brine and serve them over vermicelli noodles. The only limitations are your appetite and your imagination. Ultimately, if you’re unsure of when to pull your thighs from the fire, your safest bet is to rely on a temperature check. Most food experts agree that when the internal temperature of the chicken reaches 165 F, it’s time to remove it from the heat and let it rest before serving. Remember: For the most accurate reading, always insert the tip of a digital thermometer into the thickest part of the thigh.
