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You might take this as a guide - but it's not really about grilling. I use thigh pieces, bone in, for a dish in which I brown the pieces in a pan (oil and butter) for about three minutes a side - just looking for colour here. Then they go in a baking dish with sliced potatoes (par boiled) for 15 minutes covered with foil, and 15 minutes uncovered - about 180 degrees celsius.

My wife says grilling direct might be ok between 20 and thirty minutes (10 - 15 minutes a side - be sure to turn them). Always check by inserting a fork or spike or fine knife - if the fluid runs clear (not bloody) then the chicken is cooked.

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11y ago

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