This Simple Trick Makes The CRISPIEST Chicken Thighs Ever!
Direct Fire Chicken Is Amazing
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Introduction
Crispy Chicken Thighs Over Direct Fire on the Komodo Kamado
There’s just something about chicken thighs cooked over direct fire that hits different. Today on the patio, I fired up my Komodo Kamado 32 and put together a simple but incredibly flavorful cook featuring crispy-skinned chicken thighs—seasoned with just the basics, kissed by live fire, and packed with smoky goodness.
Simple Prep, Big Flavor
I started with some air-chilled chicken thighs—nothing fancy, just plain, quality cuts. For seasoning, I kept it straightforward: Diamond Crystal kosher salt, freshly cracked black pepper, a little onion and garlic powder, and some smoked paprika for color. That’s it.
I peeled the skin back slightly to get some seasoning underneath, then let the thighs rest about 20 minutes while the Komodo Kamado came up to temp and the smoke cleared.
The Charcoal Setup
I used Komodo Kamado’s Coco Char lump charcoal, which is made from coffee wood—it burns hot and clean and adds great flavor. I dropped in a chunk of Bear Mountain hickory for a subtle smoke touch. My target dome temp was around 250°F, and I waited until the smoke cleaned up before dropping the chicken on.
Skin-Side Down, All the Way
The thighs went directly over the lump, skin-side down the entire cook. I rotated them as needed and kept an eye on them every 10 minutes to avoid burning the skin. The fat dripping onto the coals added an incredible layer of aroma and flavor—one of those telltale signs you’re doing things right.
At around 40 minutes, most of the thighs were hitting 196°F internal, and the skin had started to crisp up beautifully. I gave a final 5-minute push at 275°F just to tighten up that skin a little more.
Total Cook Time: About 47 Minutes
Once off the grill, I let them rest for 10 minutes before digging in—and let me tell you, they turned out incredible. Crispy, flavorful skin. Moist, juicy meat. And all of it with just salt, pepper, and fire.
Final Thoughts
If you’ve never cooked chicken thighs directly over lump charcoal, you’re missing out. This cook didn’t require any fancy marinades or rubs—just simple seasoning and a solid setup. I’ve been doing a lot more direct fire cooking lately, and the Komodo Kamado continues to impress.
My one tip: don’t rush the process. Keep your temps around 250–275°F and let the fire do its thing. High temps might seem like a good idea for crisping, but low and slow gives you better control and deeper flavor.
Thanks for watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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