Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Chicken Thighs and a Lot of Veggies

Doc_EggertonDoc_Eggerton Posts: 5,060
edited October 2012 in EggHead Forum
Won't get to cook for a couple of days.  We have lots of frozen meat, but want our usual veggies.  The veggies are surprisingly durable, and reheat well for days.

So here's a double cook of veggies to cover one dinner and three lunches.

Chicken thighs were marinated 24 hours in teriyaki, done raised grid at 400 for 15 minutes then flipped for 10 more until internal was in the high 170s.  We always blacken the skin on teriyaki chicken, but we don't eat it.  The inside is moist and tender.

Veggies done direct, raised grid at 350 for 15 minutes before the chicken went on, then stirred every 10 minutes until the meat was done.

Pics to follow.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

Comments

  • Doc_EggertonDoc_Eggerton Posts: 5,060
    Pics

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • U_tardedU_tarded Posts: 1,441
    I've seen on a few posts of yours saying you blacken but don't eat the skin? Is this a health concious reason or taste?
  • Doc_EggertonDoc_Eggerton Posts: 5,060
    Mostly diet, but the teriyaki marinade burns somewhat on direct and is a little bitter.  Inside tastes good.  On wings and legs we cook for tasty skin and do eat it.

    IMO if you want crispy with teriyaki, you need to use indirect at a slower temperature.

    Last time I did legs it was with Allegro Hot & Spicy, and the skin was crispy and delicious.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • U_tardedU_tarded Posts: 1,441
    thanks that what i thought.  still trying to perfect crispy skin myself.   keep up the good work doc!
  • Richard FlRichard Fl Posts: 8,124
    Nice looking meal.  Where did the veggie baskets come from?
  • Doc_EggertonDoc_Eggerton Posts: 5,060

    Williams Sonoma

     


    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • DonWWDonWW Posts: 281
    Great looking chicken!  I have never tried the 24 marinade in teriyaki, but these look fantastic.  Odd about it turning bitter, though.... 
    XL and Medium BGE.  Dallas, Texas.
  • Doc_EggertonDoc_Eggerton Posts: 5,060
    edited October 2012

    It's just the skin that is bitter, and that is because the teriyaki burns under direct heat.  If you want to eat the skin do an indirect cook.  The meat was sweet and juicy.

    We hot smoke turkey thighs this way and the skin remains sweet tasking.

    Other marinades don't burn the same way.  You can get a nice direct cook skin with Allegro Hot & Spicy, or use a rub.  We like Treager Sweet on chicken.


    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

Sign In or Register to comment.
Click here for Forum Use Guidelines.