Oil the grates, not the chicken.

Yes. The trick is a hot grill and oiled grates, not the chicken itself.

Chicken thighs stick because the skin has sugars and proteins that bond to the metal. If the grates aren’t hot enough, that bond forms before the meat sears, so it rips when you try to flip. The fix is simple: get the grill screaming hot (450-500°F), scrape the grates clean, then oil them with a paper towel dipped in high-smoke-point oil (canola, avocado, grapeseed). A pair of long tongs helps.

Don’t bother oiling the chicken. That mostly just drips into the fire. Once the thighs are on, leave them alone for 4-5 minutes. If you try to flip too early, they’ll stick. When they’re properly seared, they’ll release on their own. Patience is the real trick.

Also, pat the thighs dry first. Wet skin steams instead of sears, and steam equals sticking.

You want crispy skin that comes off clean? Heat and patience.