Start by creating two cooking zones on your gas grill: one burner on and one burner off.

This gives you both direct and indirect heat. Place the chicken thighs on the indirect heat side first, away from the flame.

If you cook chicken entirely over direct heat, the outside can burn before the inside is fully cooked.

Use indirect heat to cook the chicken through gently, then finish over direct heat when needed.

Don't rely only on cooking time when grilling chicken. Use a thermometer for accuracy and confidence.

Chicken thighs are safe to eat when they reach an internal temperature of 74°C.

Not before - and not 10 minutes after.

Cooking to temperature helps prevent undercooked chicken and also avoids drying it out.

Insert the thermometer into the thickest part of the thigh, away from the bone, for the most accurate reading.

Flipping chicken too often makes it harder to build colour, crisp the skin and maintain steady grill heat.

Let the skin render properly. Give it time to crisp.

Flip the chicken once or twice only during cooking.

Leave the chicken undisturbed long enough for the skin to develop texture and colour.

BBQ sauce should go on near the end of cooking.

If you glaze too early, the sugars in the sauce can burn and create a bitter flavour.

Brush the sauce on when the chicken is nearly cooked, then move it briefly over direct heat to set the glaze.

Apply sauce in the final stage for a glossy, flavourful finish without burning.

Once the chicken is off the grill, let it rest for five minutes.

If you slice immediately, the juices run out onto the board instead of staying in the meat.

A short rest helps keep the chicken thighs juicy and tender.

Resting is part of the cooking process — don’t skip it.