Bone in chicken thighs!

Grillmagic

I took the skin off these and smoked them with cherry and rub at 250 for 65/70 minutes until 160 the 7 leftover pieces will be made in to white bean chicken chili today

gamason

Looks good. I love smoked chicken thighs!

Sardonicus

That's the way to do 'em!

Nice job. =D>

BTW . . . what do/did you do with the skins?

Grillmagic

Sardonicus said:

That's the way to do 'em!

Nice job. =D>

BTW . . . what do/did you do with the skins?

My wife was watching thus the reason for not leaving them on in the first place, so like a little girl I thru  them in the trash... I am so ashamed!

fence0407

Love bone-in chicken thighs! Looks good!

Sardonicus

Grillmagic said:

. . . I [threw] them in the trash... I am so ashamed!

No biggie.  I only asked because I did thighs the same way, but threw the skins in a grill wok and crisped them along with some zuchs/squash/shrooms/etc. 

My intent was to use the chicken skins kinda like bacon bits, but I didn't let them crisp enough - I guess.  They ended up just chewy and not really tasty.

Was that a bad idea or poor execution?

Just wondering.

jcaspary

Nice looking thighs.  Looked so good I wouldn't have had enough to make the chili.

THEBuckeye

For those smoked chicken thigh fans, check out the White Chicken Chile recipe from Octoberfest. 

Made a batch and it was TREMENDOUS. Fun cook too. Go lighter on the chiles and the jalepenos. I was told there was a mistake on the printed recipe. 

jcaspary

@thebuckeye  I must be missing something, I didn't see it.  Do you happen to have a link for it?

THEBuckeye

A PDF was posted. Just looked again and couldn't find it. I'l keep looking. 

THEBuckeye

Here you go

Grillmagic

White Chicken Chile with left over smoked thighs!

THEBuckeye

@Grillmajic

Did that rock your world or what?

Did you do that based on the Eggtoberfest taste and recipe?

jcaspary

@thebuckeye  Thanks!!!

Grillmagic

THEBuckeye said:

@Grillmajic

Did that rock your world or what?

Did you do that based on the Eggtoberfest taste and recipe?

Thanks for the link, I made the chili before I seen your post, I use the recipe from the Randalls White Northern Bean bottle which is almost identical to the one posted in the PDF Very Good Stuff. 

blind99

Sardonicus said:

Grillmagic said:

. . . I [threw] them in the trash... I am so ashamed!

No biggie.  I only asked because I did thighs the same way, but threw the skins in a grill wok and crisped them along with some zuchs/squash/shrooms/etc. 

My intent was to use the chicken skins kinda like bacon bits, but I didn't let them crisp enough - I guess.  They ended up just chewy and not really tasty.

Was that a bad idea or poor execution?

Just wondering.

I'm guessing you needed more time to render out the fat, before the skin will crisp. You can take the chicken skin off the bird and roast it between cookie sheets in the oven at 350 for about 45 minutes. Salt them up. Havent done it on the egg but should be possible

EgginATL42

I did some chicken thighs last week. I left the skins on (it's my son's favorite part) and marinated overnight. Started direct at about 375-400 for a few minutes each side to get a nice sear. Then I lifted the grid and added wet hickory chips to the fire and put the platesetter in legs up. I lowered the heat to about 300 and left them for about an hour. Crispy skin and moist tender chicken. It was a hit. I then turned the leftovers into Buffalo Chicken Dip with authentic Anchor Bar wing sauce from Buffalo, NY.

Pics...

Grillmagic

EgginATL42 said:

I did some chicken thighs last week. I left the skins on (it's my son's favorite part) and marinated overnight. Started direct at about 375-400 for a few minutes each side to get a nice sear. Then I lifted the grid and added wet hickory chips to the fire and put the platesetter in legs up. I lowered the heat to about 300 and left them for about an hour. Crispy skin and moist tender chicken. It was a hit. I then turned the leftovers into Buffalo Chicken Dip with authentic Anchor Bar wing sauce from Buffalo, NY. Pics...

That looks Great! Love me some Chicken Thighs!

CarolinaCrazy

THose look awesome. 

Botch

When my Mom came to visit last summer, I smoked a spatchcock and was really anxious to see her reaction to her first Egg chicken.

Well, she peeled all the skin off and ate the meat!  I learned that she no longer eats chicken skin!  So, next time she visits, I'll be cooking skinless chicken for her (haven't tried it myself yet 'cept for some skinless breasts, I'm still experimenting with them).  

Grillmagic

I believe everything is better with the bone in it and if there is skin involved I vote skin, HOWEVER my sweetie would rather not have the skin any where near her dinner, guess what, I have come to love skinless chicken. Now Chicken Wang's Well that's another story!

anzyegg

The chicken thighs look great. I am a skin lover also but they come great either way...yum!!