Crispy Mojo Seco Grilled High-Low Chicken

Ok… here’s a very simple, bone in, chicken thigh recipe.
With only one trick…
I cook this with low grill heat (about 325-350), but put all of the thighs on a high rack normally used for toasting bread or keeping things warm.

I buy organic (when available) ,skin on,  bone in, chicken thighs.
Wash and trim excess fat, and skin.
Pat dry with paper towel.
Put in a large enough mixing bowl.
Drizzle with just enough vegetable oil or olive oil to coat.
Then, generously dust all over with Konriko brand Mojo Seco (Dry Mojo).

Get your hands in there turn everything over add Mojo if necessary.                                Add freshly ground pepper to taste.                                                                                              Set aside and let chicken get room-ish temperature.
Preheat your grill to low temps, around 350 or below degrees.
When the meat is ready, place it on the upper grill grate (my upper grill grate can accommodate appx. 8 thighs)
You may have to rig something up with a additional raised up rack if you are trying to cook more thighs than that, or cook the thighs in batches, and keep warm.
Start the cooking skin side up.
The dripping chicken fat will cause flare-ups and burn even this far off the flame (the more thighs you cook, the greater the dripping fat content… the more possibilities of flare ups)
Cook with lid closed, keeping an eye on flare ups and burning, especially when crisping the skin side of thighs.
Try to cook through your thighs skin side up 85 % of the cooking time.
About the cooking time.
This method takes appx. 30 minutes (depending on the size and thickness of the thighs)
I use a Thermapen Classic Instant Read Thermometer to make sure my chicken is done perfectly. (around 165 degrees)
I have been through many cheaper grill thermometers… I will swear by Thermopen to be worth every cent of your investment!
Obviously the smaller thighs will be done first, with a good thermometer, you can avoid over cooking anything.
Doing most of the cooking, skin side up, allows you to cook the chicken properly, and only crispy up the skin under your watchful eyes as necessary.
Crisping up the skin (without burning) is the most difficult grilling job to this dish!
But if you love to grill, this is a crispy, juicy, and flavorful chicken recipe with a spicy mojo flair.
Try it with a nice fresh green salad, and my Billy’s Farm Fresh Southern (Louisiana) Succotash Side.