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1 1 tablespoon vegetable oil.  Preheat oven to 475Â°F. Season chicken with salt and pepper. Heat oil in a 12 cast-iron or heavy nonstick skillet over high heat until hot but not smoking. Nestle chicken in skillet, skin side down, and cook 2 minutes. Reduce heat to medium-high; continue cooking skin side down, occasionally rearranging chicken thighs and rotating pan to evenly distribute heat, until fat renders and skin is golden brown, about 12 minutes.
Cover the grill again. Cook for another 25 minutes. Check the temperature of the thighs with a meat thermometer. They are done when they are at 165 degrees. If the internal temperature is not yet at that point, recover chicken and cook for an additional five to 10 minutes.lip them to do the same on the other side. Move the thighs to the other side of the rack, away from the coals. Cover the grill. Let them cook for 25 minutes, then open the grill. If you are going to put sauce on them, this is the time. Coat them with your sauce, flip the thighs and coat the other side.