How to Grill Boneless Chicken Thighs (Rusty Chicken)

Add sliced garlic to the mortar first and pound it into a rough paste before you add anything liquid - it mixes much faster that way. Then add the calabrian chili paste, maple syrup, soy sauce, mayonnaise, and a big splash of rice vinegar.

Pound and mix everything together until the marinade is uniform and rust-colored. The mayo seems weird in a marinade but it's the secret - it helps the surface caramelize on the grill instead of just charring.

Lay 8 boneless skinless chicken thighs in a shallow baking dish and pour the entire marinade over them. Massage it into every surface - flip each thigh, work the marinade into the folds, get it into every crevice.

Boneless skinless thighs are the right cut here. They take marinade better than breasts, stand up to a smoky char without drying out, and stay tender even if you slightly overcook them.

This isn't an overnight marinade. The acid in the rice vinegar would break down the meat texture if it sat too long. Thirty minutes on the counter while you build the fire is plenty - that's what Chef John does.

If you're not grilling right away, refrigerate up to 2 hours but no more. While the chicken sits, light the charcoal or preheat the gas grill to high.

Pull the thighs out of the marinade but do not wipe any off - the residual marinade is what creates the rusty caramelized crust. Sprinkle a little kosher salt over each thigh.

Place each one smooth-side-down on the grates first. The smooth side sears cleanly and releases when you flip. The rough underside has a tendency to stick and tear if you put it down first.

Three minutes on the first side sets the grill marks. Flip and cook another 5 minutes on the rough side. From there, keep moving the thighs around the grill and turning them 3 or 4 more times - this is what caramelizes the marinade evenly on both surfaces and builds the rusty brown color.

Position the thickest part of each thigh over the hottest part of the fire. Total cook time is 10 to 12 minutes over a hot grill.

Boneless thighs are forgiving. Go by color - rusty brown crust on both sides - more than by temperature. They'll be 165 to 180 internal by the time the crust looks right, which is well within safe range.

Pull them off the grill onto a plate or board and let them rest 5 minutes uncovered. Serve with lime wedges to cut the richness. Rest is non-negotiable - the juices need a minute to redistribute or you'll lose them all on the cutting board.