Start thighs skin-side down over indirect heat

Yes, it’s possible — but you need to stop treating chicken thighs like steaks.

Flare-ups happen because chicken fat drips into fire. Thighs are fatty. If you put them directly over hot coals or burners, you get fireballs, not crispy skin. The fix: two-zone cooking.

Set up your grill so one side is hot (400-450°F) and the other is cooler (300-350°F). Place the thighs skin-side down on the cool side first. This lets the fat render slowly without igniting. Give them 10-15 minutes with the lid closed. The skin will start to crisp. No flames, no drama.

Then move them to the hot side, still skin-side down, for 2-3 minutes to get that final crackle. Flip and finish over indirect heat until internal temp hits 165°F. Pat the skin dry before seasoning, score the skin slightly, and skip sugary marinades if you want to keep things calm.

This is not where you rush. Let the fat do its work.