Chicken Thighs Rule

First time cooking these birds on the 22.

Marinaded 12h in a ziplock bag w/ olive oil, red onion, garlic, soy sauce, and some dry spices.

Set up 2-zone cooking, got the kettle up to 300° before throwing in a large wood chunk directly on the coals, loading up the thighs, and rocking the cook at around 350-400°.

When they probed 165° internal, I briefly seared both sides directly on the coals for some last-minute rendering.

Overall, turned out great! Super easy and a great cook for a crowd.