On Friday, May 15, 2015 at 2:28:31 AM UTC-4, wrote:
> Thanks again for all the replies and suggestions.
>
> The one thing that I'm not sure about is this: I have a Weber Q320 gas grill. It
> has two burners. One is a loop around the outer edge of the grill and one is a
> single straight pipe down the center.

That's an odd design. Most gas grills I'm used to have 3 or more straight burners side by side across the width of the grill, or sometimes front to back. In any of those you could light the one burner farthest away from where the meat will be. In your case I would probably try the single center burner at as low a flame as it can maintain, and keep the meat near the edges.

Again it's hard to screw up chicken thighs (bone in, skin on), they can take a bit of heat, but if you can keep it under 300 or 275F it will be better..

Bill Ranck
Blacksburg, VA