Hey everyone,
After grilling for years and years and (stupidly) not adding chicken thighs into my regular rotation on the charcoal grill, I finally gave in after seeing all the posts on here.
I have seen the light. I've recently started bone-in grilling thighs with skin on and ... oh my god, they're so good, especially straight off the grill with the skin nice and crispy and seasoned. I generally pop them on the grill skin-side down for a while and then flip and pull them off when the meat gets to, oh, maybe 170-180.
I do have a question, though. I usually make a large package of thighs to last several days. While the skin is really crispy on the day I grill, when we go to eat the leftover ones the next day, the skin is still tasty but barely crispy at all. Don't get me wrong, the meat is still fantastic, but hoping to find a way to also revive the crispy skin.
Is there a trick to reheating grilled chicken thighs after they've been refrigerated to keeping the skin somewhat crispy? Or is there a way to grill them that helps with that at all? I looked in this subreddit for a while and didn't see anything that might help, so thought I'd ask. Stay crispy, my friends.