• Yield: 4 servings

All you novice grillers out there: This recipe is going to be your go-to. Chicken thighs are one of the most forgivable cuts of meat to grill. Inattentive cooks are often surprised to find that they are still moistand juicy inside even if over-charred outside. I don’t recommend that, but it’s nice to know. To add even more depth and moisture, I love to serve meaty grilled thighs with a fresh herb salsa, typically just using a mix of whatever fresh herbs I have on hand. The secret of the salsa is the anchovy. Don’t skip this ingredient! It provides the savory umami flavor that brings all the other flavors together.

Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection by Matt Moore


  • 8 boneless, skinless chicken thighs (about 2 pounds)

  • 1 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 cup chopped shallot (about 1 medium shallot)

  • 2 tablespoons capers, drained

  • 2 tablespoons chopped fresh flat-leaf parsley

  • 2 tablespoons chopped fresh mint

  • 2 tablespoons chopped fresh basil

  • 1 teaspoon fresh thyme leaves

  • 3 medium garlic cloves, chopped (about 1 tablespoon)

  • 4 anchovy fillets

  • 1/4 cup olive oil

  • 2 cups hot cooked white rice


1. Open the bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled with charcoal. When the coals are covered with gray ash, pour them onto the bottom grate of the grill. Adjust vents as needed to maintain an internal temperature of 400° to 450°F. Coat the top grate with oil; place on the grill. (If using a gas grill, pre-heat to medium-high [400° to 450°F].)

2. Sprinkle the chicken evenly with the salt and pep-per. Place on the oiled grates. Grill, covered, until charred on both sides and a thermometer inserted in thickest portion of the chicken registers 170°F, about 5 minutes per side.

3. Meanwhile, place the shallot, capers, parsley, mint, basil, thyme, garlic, and anchovy fillets on a cutting board. Chop the mixture until the consistency resembles a rough paste; drizzle with the oil.

4. Remove the chicken from the grill and place directly on the shallot mixture on the cutting board. Let rest for 5 minutes. Slice the chicken against the grain into ½-inch-thick slices and toss gently with the shallot mixture. Serve directly off the cutting board, family style, alongside hot rice.