Moon Rock
Chicken Thighs

Pat dry, season heavy

Pat the thighs bone-dry with paper towels — moisture is the enemy of crispy skin. Loosen the skin slightly and work Moon Rock underneath, then coat the top and bottom generously.

Let it sit

Rest the seasoned thighs uncovered in the fridge for at least 30 minutes — overnight is even better. This dries the skin further and lets the Moon Rock work into the meat.

Heat to 425°F

Preheat your grill for direct heat or your oven to 425°F. High heat is what renders the skin and turns Moon Rock's sugars into a deep, crisp crust without drying out the meat.

Cook skin-side toward the heat

On the grill, start skin-side up away from direct flame, then move skin-side down to crisp near the end. In the oven, roast skin-side up on a rack the whole time. Either way, watch for deep golden color, not char.

A wire rack over a sheet pan keeps the bottom from steaming and staying soft.

Pull at 175°F internal

Dark meat is most tender well past the 165°F food-safe minimum. Pull your thighs at 175–180°F at the thickest part for that fall-off-the-bone texture — about 35 minutes total at 425°F.

Rest 5 minutes, serve

Let the thighs rest for 5 minutes off the heat before serving — just enough time for the juices to settle without losing that crispy skin.