Bobby Flay’s Chicken Thighs: The Ultimate Spicy Honey-Chipotle Grilled Perfection

There are chicken recipes, and then there are recipes that redefine what chicken can be. This particular culinary masterpiece, inspired by the Southwestern flair of the legendary Chef Bobby Flay, falls firmly into the latter category. If you are looking for a dish that delivers a knockout punch of smoky heat, sticky sweetness, and unbelievable juiciness, you have arrived at the right place. We are diving deep into the secrets of creating restaurant-quality, flavor-packed Bobby Flay’s Chicken Thighs, specifically his famed Spicy Honey-Chipotle preparation.

This isn’t just about throwing chicken on a grill; it’s a meticulous layering of flavors. First, a robust Southwest rub builds a deep, earthy foundation. Next, the intense grilling process ensures perfectly crispy skin. Finally, a fiery, sweet, and tangy chipotle-honey glaze seals the deal, creating a caramelized crust that is utterly addictive. Whether you’re a grilling novice or a seasoned pitmaster, this recipe for Bobby Flay’s Chicken Thighs provides a roadmap to poultry perfection that will have your guests begging for the recipe. Prepare your palate for a journey straight to the desert a delicious blend of smoke, sugar, and spice that makes these grilled chicken thighs the centerpiece of any meal.

Why You’ll Fall in Love with These Bobby Flay’s Chicken Thighs

The culinary philosophy of Bobby Flay often revolves around bold, vibrant, and unmistakable Southwestern flavors. When applied to the humble chicken thigh, the result is nothing short of spectacular. Unlike many recipes that rely solely on marinade, this technique utilizes both a deep, dry rub and a vibrant finishing glaze. This two-pronged approach guarantees maximum flavor infusion, distinguishing these Bobby Flay’s Chicken Thighs from any average grilled poultry dish.

Firstly, let’s talk texture. Chicken thighs are inherently rich and forgiving, thanks to their higher fat content. While chicken breasts often risk drying out on the high heat of a grill, the thigh meat stays incredibly moist and succulent. When treated correctly as instructed in this recipe the skin transforms into a crackling, crispy armor. The initial direct heat exposure is crucial for rendering the fat and achieving that satisfying crispness, a hallmark of perfectly executed grilled Bobby Flay’s Chicken Thighs. This perfect juxtaposition of crisp skin and juicy meat is a primary reason this recipe is a consistent winner.

Secondly, the flavor profile is complex and balanced. The foundation is the robust Southwestern Spice Rub. Ingredients like ancho chili powder provide an earthy, fruity heat rather than just a searing spice, while smoked paprika enhances the natural smoky flavor of the grill. Brown sugar is included not just for sweetness, but crucially, to help the crust caramelize beautifully during cooking a vital step in building that signature charred exterior.

Finally, the Chipotle-Honey Glaze takes these Bobby Flay’s Chicken Thighs to an entirely new level. The combination of sweet liquid honey, the deep smokiness and heat from minced chipotles in adobo, and the bright acidity of lime juice and apple cider vinegar creates a dynamic glaze. This glaze is applied late in the cooking process, allowing it to tack up and create a sticky, slightly charred exterior without burning, ensuring every bite is a delightful contrast of sweet, smoky, and spicy. This complexity makes the dish exciting and memorable, turning a simple weeknight meal into a gourmet experience worthy of any celebration.

Why You Should Try This Spicy Honey-Chipotle Recipe Today

In the vast world of grilling recipes, this specific preparation for Bobby Flay’s Chicken Thighs stands out for several compelling reasons that speak to practicality, flavor, and culinary exploration. If you’ve been relying on the same bottled barbecue sauce or simple salt-and-pepper seasoning, it’s time to upgrade your grilling game.

The Economic and Culinary Advantage of Chicken Thighs

Chicken thighs are not only more flavorful than breasts, but they are also generally more cost-effective. Choosing bone-in, skin-on thighs, as specified in the ingredients list, ensures maximum flavor penetration and moisture retention. This cut is perfect for the intense heat of the grill. The bone helps regulate the internal cooking temperature, leading to a more evenly cooked and significantly juicier result. Mastering these Bobby Flay’s Chicken Thighs means you are utilizing an economical cut of meat to achieve premium results.

Building a Flavor Repertoire

For those interested in exploring true Southwestern cuisine, this recipe is an essential introduction. Bobby Flay is renowned for his mastery of chilies, and here, we learn how to use ingredients like ancho and chipotle not just for heat, but for depth of flavor. Ancho chili powder, made from dried poblano peppers, provides a rich, almost raisin-like background note, which is then amplified by the intense, smoky kick of the chipotle (smoked jalapeño). This combination creates a sophisticated profile far beyond standard hot sauce. Learning to balance these elements heat, sweetness (honey/brown sugar), and acid (lime/vinegar) is a valuable culinary skill gained by cooking these Bobby Flay’s Chicken Thighs.

Perfect for Any Occasion

While the grilling method is traditional for Bobby Flay’s Chicken Thighs, the versatility of the preparation allows for oven baking or even air frying (more on that later). This makes the recipe adaptable year-round. It’s robust enough to serve as the centerpiece for a summer barbecue but simple enough for a flavorful weeknight dinner. Paired with sides like creamy coleslaw, grilled corn, or rice and black beans, this dish provides a complete and satisfying meal that appeals to nearly everyone even those who claim they don’t like dark meat often find themselves converted by this preparation.

Moreover, the preparation steps, though detailed, are straightforward. Once you have the spice rub mixed and the glaze prepared, the hands-on cooking time is relatively short. This efficiency makes preparing these gourmet Bobby Flay’s Chicken Thighs manageable even on a busy evening.

Ingredients & Essential Tools for Perfect Bobby Flay’s Chicken Thighs

Success in this recipe hinges on precise measurements and ingredient quality. We need three main components: the chicken, the dry rub, and the wet glaze. Pay close attention to the specific chili types required, as they contribute heavily to the Southwestern character of this dish.

The Foundation: Chicken and Basic Prep

• 6 large bone-in, skin-on chicken thighs: Aim for approximately 2 1/2 to 3 pounds total. The bone and skin are crucial for texture and moisture.
• 2 tablespoons olive oil: Used to lubricate the chicken and help the rub adhere initially.
• Kosher salt and freshly ground black pepper: Essential seasoning applied before the rub to enhance the meat’s natural flavor.

Building Flavor: The Southwest Spice Rub

This rub is your flavor bedrock. Do not skimp on quality spices!

• 1 tablespoon ancho chili powder: This is non-negotiable. Ancho chili powder provides a deep, fruity, and mild heat profile. It is the key to that signature smoky Southwestern taste in Bobby Flay’s Chicken Thighs.
• 1 tablespoon dark brown sugar, packed: The sugar helps achieve the dark, crispy caramelization on the skin.
• 1 teaspoon smoked paprika: Provides an additional layer of smokiness, especially beneficial if you are using an oven instead of a charcoal grill.
• 1 teaspoon ground cumin: Classic earthy, savory flavor that defines Southwestern and Mexican cuisine.
• 1 teaspoon dried oregano (preferably Mexican oregano): Mexican oregano has citrusy, earthy notes, which differ slightly from Mediterranean oregano and pair perfectly with chili flavors.
• 1 teaspoon garlic powder: Ensures even distribution of savory garlic flavor.
• 1 teaspoon onion powder: Adds subtle depth to the rub.
• 1/2 teaspoon cayenne pepper (optional, for extra heat): Only include this if you truly love the spice. The chipotle glaze already provides significant heat.

The Signature Heat: Chipotle-Honey Glaze

This glaze provides the sticky, tangy, sweet finish that makes these Bobby Flay’s Chicken Thighs truly memorable.

• 1/2 cup liquid honey (such as clover or wildflower): Provides viscosity and sweetness.
• 3 tablespoons chipotle peppers in adobo sauce, minced: Crucial ingredient! The adobo sauce contains vinegar, spices, and pepper puree, adding both smoky heat and tang. Use only 1 to 2 tablespoons if you prefer less intense heat. Be sure to mince the actual pepper bits as well as using the sauce.
• 2 tablespoons fresh lime juice: The acid cuts through the richness of the chicken and the sweetness of the honey.
• 1 tablespoon apple cider vinegar: Adds a sharp, necessary tang to balance the rich glaze.
• 1/2 teaspoon kosher salt: To enhance the overall flavor profile of the glaze.

Necessary Equipment for Grilling Success

While the ingredients are vital, the right tools ensure a smooth cooking process and crispy results. Since this recipe leans heavily on the grill, here is what you will need:

• High-Quality Grill: Gas or charcoal, capable of maintaining medium-high and low (or indirect) heat zones.
• Instant-Read Meat Thermometer: Absolutely essential for determining doneness accurately. Trying to guess the internal temperature of bone-in chicken is a common mistake that leads to dry meat.
• Small Saucepan: For simmering the glaze.
• Pastry Brush: A silicone brush is best for basting the sticky glaze onto the hot chicken.
• Tongs: Preferably long-handled, sturdy metal tongs for turning the chicken safely.
• Paper Towels: Used extensively to dry the chicken thighs before seasoning. This is a crucial step for achieving crispy skin.
• Cutting Board: One for raw meat prep and a clean one for serving and resting the final product.

Remember that organization is key to executing complex recipes. Before you start seasoning your Bobby Flay’s Chicken Thighs, ensure your spice rub is mixed, your glaze ingredients are measured, and your grill is preheated. Having all your ingredients prepped (mise en place) ensures a seamless transition between steps. For more delicious snack recipes to serve while the grill heats up, check out our guide to no-bake peanut butter energy bites.

You can find inspiration and complementary recipes for these Bobby Flay’s Chicken Thighs on our Pinterest board dedicated to global flavors.

Detailed Step-by-Step Guide to Grilling Bobby Flay’s Chicken Thighs

Grilling bone-in, skin-on chicken thighs requires patience and control over your heat. The method is designed to maximize crispiness while ensuring the meat cooks through without burning the sugars in the rub and glaze.

Step 1: Prepare the Chicken and Spice Rub

1. Dry the Chicken: Pat the chicken thighs dry very thoroughly using paper towels. This crucial step helps the skin crisp up during cooking. Any residual moisture will create steam, resulting in rubbery skin instead of crispy skin.
2. Mix the Rub: In a small bowl, combine all the ingredients for the Southwest Spice Rub: ancho chili powder, brown sugar, smoked paprika, cumin, oregano, garlic powder, onion powder, and cayenne pepper (if using).
3. Season the Meat: Season the chicken thighs liberally on all sides with kosher salt and black pepper. Next, lightly brush the chicken with olive oil, helping the rub adhere.
4. Apply the Rub: Generously massage the prepared spice rub onto the chicken. Ensure the rub adheres well to both the skin and the meat underneath. Don’t be shy; aim for a thick, even coating.

Tip: If time allows, cover the rubbed Bobby Flay’s Chicken Thighs and refrigerate them for at least 30 minutes, or up to 4 hours. This dry brining period helps the flavors meld deeper into the meat.

Step 2: Make the Chipotle-Honey Glaze

The glaze should be made before the chicken hits the heat.

1. In a separate small saucepan, combine the honey, minced chipotle peppers in adobo, fresh lime juice, apple cider vinegar, and salt.
2. Heat the mixture over medium heat, stirring occasionally, until the mixture is simmering gently and the honey has fully dissolved (about 3 to 4 minutes). This process also slightly reduces the glaze, intensifying the flavor.
3. Remove the glaze from the heat immediately. Set it aside, reserving about 2 tablespoons of the fresh glaze for brushing on the finished Bobby Flay’s Chicken Thighs. Do not use the basting glaze (which touches raw meat) for the final brush.

Step 3: Prepare for Cooking (Grilling Method)

Setting up your grill correctly is the key to perfect skin and juicy meat.

1. Preheat your grill to a medium-high heat (about 400°F).
2. Lightly oil the grill grates to prevent sticking.
3. Establish Heat Zones: For gas grills, set one side to medium-high (direct heat) and the other side to low or off (indirect heat). For charcoal grills, pile the coals to one side. This indirect heat zone is essential for slow, even cooking of these thick Bobby Flay’s Chicken Thighs.

Step 4: Start Cooking the Chicken Thighs (The Crisp Phase)

This initial phase is all about the skin.

1. Place the chicken thighs skin-side down over the direct, medium-high heat.
2. Cook undisturbed for 5 to 7 minutes. You are looking for the skin to become deeply golden brown and crispy.
3. Monitor Closely: If the heat is causing excessive flare-ups (due to rendered fat dripping onto the coals/flames), move the chicken to the cooler, indirect heat zone immediately to avoid burning the spice rub.

Step 5: Flip and Continue Cooking (The Juiciness Phase)

Now we move to slow cooking to hit the perfect internal temperature.

1. Flip the chicken thighs so they are skin-side up.
2. Move the thighs to the indirect heat zone (or reduce the gas heat to medium-low).
3. Cover the grill and continue cooking for approximately 15 to 20 minutes. The goal during this phase is to cook the chicken through slowly without burning the crust or causing the brown sugar to blacken.
4. Check Internal Temperature: Start checking the temperature around the 15-minute mark.

For a beautiful dessert pairing, consider making our ultimate no-bake peanut butter chocolate eclair cake to follow these savory Bobby Flay’s Chicken Thighs.

Step 6: Glaze the Chicken

The basting must happen at the end to prevent the sugar in the honey glaze from burning.

1. When the internal temperature reaches about 160°F (approximately 5 minutes before the chicken is fully cooked), begin basting the skin-side up chicken with the warmed Chipotle-Honey Glaze using a pastry brush.
2. Close the lid and allow the glaze to caramelize slightly (about 2 minutes).
3. Baste once more. Continue cooking until the internal temperature of the chicken registers 170°F to 175°F at the thickest part of the thigh (avoiding the bone). Chicken thighs benefit from cooking slightly past the 165°F standard for breasts, as this allows connective tissue to break down fully, making the meat more tender.

Step 7: Finish and Rest

1. Remove the finished Bobby Flay’s Chicken Thighs from the grill and place them on a clean cutting board or serving platter.
2. Brush the warm chicken one last time with the remaining fresh glaze that was reserved from the initial batch. This adds a clean, bright, glossy finish and ensures the flavor is vibrant, not charred.
3. Tent the chicken loosely with aluminum foil and allow it to rest for 5 to 10 minutes before serving. This resting period allows the juices to redistribute, ensuring moist and flavorful chicken. Do not skip this step!

Tips, Tricks, and Flavor Variations for Your Bobby Flay’s Chicken Thighs

While the recipe above provides the classic grilling instructions, the beauty of Bobby Flay’s Chicken Thighs lies in their adaptability. Here are tips on variation, substitution, and avoiding common pitfalls.

Cooking Method Alternatives (No Grill? No Problem!)

Oven Baked Spicy Honey-Chipotle Chicken Thighs

If the weather isn’t cooperating, or you don’t own a grill, you can easily bake these Bobby Flay’s Chicken Thighs:

• Preparation: Follow Steps 1 and 2 exactly.
• Preheat: Preheat your oven to 425°F (220°C). Place a wire rack inside a foil-lined baking sheet. The rack is essential for air circulation, which helps crisp the skin.
• Cooking: Place the chicken thighs skin-side up on the rack. Roast for 20 minutes.
• Reduce Heat: Reduce the oven temperature to 375°F (190°C) and continue roasting for another 10 to 15 minutes, or until the internal temperature reaches 160°F.
• Glaze: Follow Step 6, basting heavily and returning to the oven for 3-5 minutes until the internal temperature is 170°F-175°F and the glaze is bubbly.

Air Fryer Chicken Thighs

For those prioritizing speed and maximum crispness, the air fryer is fantastic for Bobby Flay’s Chicken Thighs:

• Temperature: Preheat the air fryer to 380°F (195°C).
• Cooking: Place thighs skin-side up in a single layer. Cook for 18 to 22 minutes, flipping halfway.
• Glaze: Glaze the chicken around the 15-minute mark, and then finish cooking until the internal temperature is reached.

Ingredient Alternatives and Spice Control

• Milder Spice: If the chipotle heat is too much, substitute smoked paprika for some of the minced chipotle peppers in adobo sauce in the glaze. You still get the smokiness without the intense heat.
• Sweeter Glaze: If you prefer less tang, reduce the apple cider vinegar by half and use only 1 tablespoon of lime juice.
• Darker Crust: If you want an even deeper, darker crust, consider adding a pinch of cocoa powder (1/4 teaspoon) to the dry rub. This classic Southwestern secret adds earthy color without altering the taste significantly.

Common Mistake: Burning the Glaze

The single most common mistake when making glazed grilled chicken is applying the glaze too early. Since the honey and brown sugar are high in fructose, they burn easily over direct heat. Always wait until the chicken is nearly finished (above 160°F internal temperature) before you begin basting. This ensures the sugars caramelize rather than incinerate. By following the detailed instructions for these Bobby Flay’s Chicken Thighs, you guarantee a perfectly sticky, non-burnt finish.

Nutritional Value and Benefits of Making Bobby Flay’s Chicken Thighs

While this recipe delivers a gourmet flavor experience, chicken thighs also offer significant nutritional benefits, especially when cooked on the grill, which helps render off excess fat.

Protein Powerhouse

Chicken thighs are an excellent source of high-quality animal protein, essential for muscle maintenance, cellular repair, and satiety. A typical serving of bone-in chicken thigh provides a substantial portion of the daily recommended protein intake. Protein is particularly valuable when you are grilling because it fills you up quickly, making these Bobby Flay’s Chicken Thighs a satisfying main course.

Micronutrient Density

Compared to chicken breast, dark meat contains higher levels of iron and zinc, both critical minerals for immune function and energy production. Furthermore, the combination of spices in the Southwest Rub contributes small but mighty doses of beneficial compounds:

• Chili Peppers (Ancho, Chipotle, Cayenne): Contain capsaicinoids, which have been linked to metabolism boosting and anti-inflammatory properties.
• Cumin: Known for its digestive benefits and rich source of antioxidants.
• Oregano: Especially Mexican oregano, is high in antioxidants and provides potent aromatic compounds.

Estimated Nutritional Snapshot (Per Serving, based on 6 servings)

Please note that exact nutritional values vary based on the size of the thighs and the amount of fat rendered during grilling. These figures are approximations.

• Calories: Approximately 380–420 kcal
• Protein: 30–35 grams
• Total Fat: 20–25 grams (primarily healthy unsaturated fats from the chicken and olive oil)
• Saturated Fat: 6–8 grams
• Carbohydrates: 15–20 grams (mostly from the honey, brown sugar, and adobo sauce)
• Sugar: 12–15 grams (derived mainly from the glaze)
• Sodium: Varies significantly based on the amount of added kosher salt.

The bone-in, skin-on presentation provides necessary healthy fats that contribute significantly to the dish’s flavor and juiciness. By controlling the amount of added salt and focusing on fresh, natural seasonings, this recipe for Bobby Flay’s Chicken Thighs remains a relatively healthy, protein-rich option for dinner. For another great way to incorporate protein into your diet, try this recipe for keto comfort food masterpiece.

Frequently Asked Questions (FAQ) about Bobby Flay’s Chicken Thighs

Conclusion: Elevate Your Grilling with Bobby Flay’s Chicken Thighs

The Spicy Honey-Chipotle Chicken Thighs recipe, inspired by the mastery of Bobby Flay, is a testament to how complex flavor can be achieved through disciplined layering and grilling technique. We have moved beyond simple marinades to embrace a dual-approach: a deeply earthy, aromatic Southwest spice rub followed by a bright, sticky, and fiercely flavorful chipotle-honey glaze. The result is perfectly cooked, juicy Bobby Flay’s Chicken Thighs with irresistibly crispy skin and a dynamic sweet-heat profile that truly captures the spirit of Southwestern cuisine.

Whether you choose to perfect your indirect heat grilling setup or opt for the easy oven method, remember the foundational steps: patting the chicken dry for crispy skin, using indirect heat to prevent burning, and glazing only at the very end. These techniques will not only ensure a successful run with this recipe but will also elevate your general poultry cooking skills.

If you were searching for a chicken dish that breaks the mold of boring weeknight dinners, you have found it. These Bobby Flay’s Chicken Thighs offer a bold, memorable taste that makes any meal feel like a special occasion. We highly encourage you to gather your spices, fire up the grill, and taste the difference that careful flavor composition makes. Try this recipe tonight, and let us know in the comments below how you enjoyed the fiery, sweet magic!

BOBBY FLAY’S SPICY HONEY-CHIPOTLE CHICKEN THIGHS

Juicy, spice-rubbed chicken thighs glazed with a sticky, sweet, and smoky honey-chipotle sauce. Perfect for grilling, this recipe delivers maximum flavor with a bold Southwest kick that Bobby Flay is known for.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Southwest

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

FOR THE CHICKEN

• 6 large bone-in, skin-on chicken thighs (approximately 2 1/2 to 3 pounds total)
• 2 tablespoons olive oil
• to taste Kosher salt and freshly ground black pepper

FOR THE SOUTHWEST SPICE RUB

• 1 tablespoon ancho chili powder
• 1 tablespoon dark brown sugar packed
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano (preferably Mexican oregano)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (optional, for extra heat)

FOR THE CHIPOTLE-HONEY GLAZE

• 1/2 cup liquid honey (such as clover or wildflower)
• 3 tablespoons chipotle peppers in adobo sauce, minced (use only 1 to 2 tablespoons if you prefer less heat)
• 2 tablespoons fresh lime juice
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon kosher salt

Equipment

• Grill (Gas or Charcoal)
• Small saucepan
• Mixing bowls
• Pastry Brush
• Instant-Read Meat Thermometer

Method

 

PREPARATION: CHICKEN AND SPICES

1. Pat the chicken thighs dry very thoroughly using paper towels. This crucial step helps the skin crisp up during cooking. In a small bowl, combine all the ingredients for the Spice Rub: chili powder, brown sugar, smoked paprika, cumin, oregano, garlic powder, onion powder, and cayenne pepper (if using).
2. Season the chicken thighs liberally on all sides with kosher salt and black pepper, then generously massage the prepared spice rub onto the chicken, ensuring it adheres well to both the skin and the meat underneath.
3. MAKE THE CHIPOTLE-HONEY GLAZE: In a separate small saucepan, combine the honey, minced chipotle peppers in adobo, fresh lime juice, apple cider vinegar, and salt. Heat the mixture over medium heat, stirring occasionally, until the mixture is simmering gently and the honey has fully dissolved (about 3 to 4 minutes). Remove the glaze from the heat and set aside, reserving about 2 tablespoons of the glaze for brushing on the finished chicken.

GRILLING PROCESS

1. PREPARE FOR COOKING (GRILLING METHOD): Preheat your grill to a medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking. For a gas grill, set up an indirect heat zone (one side higher heat than the other).
2. START COOKING THE CHICKEN THIGHS: Place the chicken thighs skin-side down over the direct, medium-high heat. Cook undisturbed for 5 to 7 minutes until the skin is deeply golden brown and crispy. If the heat is causing flare-ups, move the chicken to a cooler, indirect heat zone immediately.
3. FLIP AND CONTINUE COOKING: Flip the chicken thighs so they are skin-side up. Move the thighs to the indirect heat zone (or reduce the heat to medium-low). Cover the grill and continue cooking for approximately 15 to 20 minutes. The goal during this phase is to cook the chicken through slowly without burning the crust.
4. GLAZE THE CHICKEN: About 5 minutes before the chicken is fully cooked (when the internal temperature reaches about 160°F), begin basting the chicken with the reserved Chipotle-Honey Glaze using a pastry brush. Close the lid and allow the glaze to caramelize slightly. Baste once more and cook until the internal temperature of the chicken registers 170°F to 175°F at the thickest part of the thigh (avoiding the bone).

FINISHING AND RESTING

1. Remove the chicken thighs from the grill and place them on a clean cutting board or serving platter. Brush the warm chicken one last time with the remaining fresh glaze that was reserved from the initial batch. Tent the chicken loosely with aluminum foil and allow it to rest for 5 to 10 minutes before serving. This resting period allows the juices to redistribute, ensuring moist and flavorful chicken.

Notes

If you do not have a grill, you can cook these in the oven. Preheat the oven to 400°F (200°C). Cook skin-side up for 25-30 minutes, then switch to broiler (grill setting) for the last 5 minutes to crisp the skin. Glaze during the last 10 minutes of baking, monitoring carefully to prevent burning.