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Ash-Roasted Chicken Thighs

Ready In: 60 Minutes

Cook Time: 35 Minutes

Serves 4

Rinse, pat dry, and remove the skin from the chicken thighs
Sprinkle generously with salt and pepper
Cut a sheet of wide, heavy-duty foil about 18 inches long. Place 2 thighs in the center of the sheet, sprinkle with parsley and garlic, and top with 2 or 3 lemon slices. Cover with a second sheet of foil, also 18 inches long. Crimp the edges of the two sheets to seal securely, then roll the edges in toward the center to make an 8- to 9-inch square packet. Wrap the packet in a third sheet of foil to seal completely. Repeat with the remaining thighs, making 3 packets altogether.
Heat 55 to 65 charcoal briquettes until covered with white ash. Push the coals to one side of the grill, arrange the chicken packets in a single layer over the bottom of the grill, and scatter the coals in an even layer over the top of the packets. Cook for 35 minutes. Remove the packets from the coals with tongs and let stand for 10 minutes. Open the foil carefully to avoid being burned by the steam.