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Chicken pieces

JanetJanet Posts: 102
edited November -1 in EggHead Forum
Beginning second week of egg cooking and reading forum. Tonight I cooked chicken thighs rubbed with garlic salt and chili pepper (tried and true recipe on Weber gas grill). They were done at 300 degrees (over a drip pan) for about 15-20 minutes per side. They tasted great and looked good, but my husband complained that the skin was inedible (too tough) - I didn't notice since I usually pull the skin off anyway. Any way to get a crispy skin? Direct heat? Any other good ideas for chicken pieces (with bone)?
Thanks. This is fun.


  • PainterPainter Posts: 464
    Janet, For crispier skin cook direct at 275 to 300 degrees and turn about every 10 to 15 minutes for aproximately 1 hr. depending of course on size of pieces being cooked. I usually start out with the bone side down on thighs and breasts and can leave unturned longer than skin side down. Hope this helps but I think you already knew. Good cookin to ya.

  • Nature BoyNature Boy Posts: 8,299
    Like Painter mentioned, cooking direct is one good way. You might also try indirect, but in the 400-450 range. Some water in the pan (or firebricks and spacers to prevent drippings from burning). No need to flip, and with the skin up, it crisps nicely. [p]We cook tons of chicken, and another thing we like is to do is use ChefRD's wings recipe on thighs and drumstick for a crunchy breaded coating.[p]Enjoy!
    Twitter: @dizzypigbbq
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