Diavolo Chicken Thighs

Adapted from Chicken on the Grill: 
100 Surefire Ways to Grill Perfect Chicken Every Time
By Bill and Cheryl Jamison

Serves 3-4

8 plump skin-on bone-in chicken thighs (6 to 7 ounces each)

Diavolo Paste:

¼ cup Dijon mustard
1 tsp Worcestershire sauce
½ tsp dried hot red chile flakes, or more to taste
1 tsp coarse salt (kosher or sea salt)

At least 2 hours ahead, or up to the night before you plan to grill the thighs, prepare the paste: Combine the ingredients in a small bowl.  Coat the thighs thoroughly with the paste, rubbing it over and under the skin, working it as far as possible under the skin without tearing it.  Place the chicken in a zippered plastic bag, seal, and refrigerate.

When ready to grill, remove the chicken from the refrigerator and let sit uncovered at room temperature for 20 to 30 minutes.

Fire up the grill for a two-level fire for cooking first on high heat (1 to 2 seconds with the hand test) and then on medium low heat (6 seconds with the hand test).  If you’re using a gas grill with two or more burners, create a two-level fire by adjusting the heat for each burner; if your gas grill has only one burner, adjust the heat at the appropriate time.  If you’re using a charcoal grill, create a two-level fire by arranging the coals in half of the grill area in a single layer for moderate heat and in the other half pile the coals two or three deep for high heat.

Grill the thighs uncovered over high heat for 3 to 4 minutes, turning to sear all sides.  Move the chicken to medium low heat and continue grilling for an additional 12 to 15 minutes, turning every 3 minutes or so.  Watch for flare-ups, shifting the thighs away from the flame if necessary.  The thighs are done when the skin is brown and crisp and the juices run clear when they are pierced.  Serve immediately.