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Favorite Chicken Thigh Recipes

uncbbquncbbq Posts: 165
edited 12:35PM in EggHead Forum
I'm having a get-together tonight, with a butt on right now, coming off after lunch. I have a dozen chicken thighs to cook this afternoon to add to the mix.
What are the forum's recommendations for their favorite chicken thigh recipes? Right now I'm leaning towards a simple Tsunami Spin/roast at 250 for 2-3 hours direct, raised grid.
Thanks.

Comments

  • uncbbq,[p]
    I did some thighs on Sat just as you described except I was a bit hotter 285~300 and they were a hit.[p]Lazydog

  • uncbbquncbbq Posts: 165
    Lazydog,
    So how long did it take?
    Thanks.

  • Buster Dog BBQBuster Dog BBQ Posts: 1,366
    uncbbq,[p]Boneless, skinless? What kind do you have? I like doing bone-in with the skin. I trim the fat off and then marinade them in stubbs chicken marinade for a few hours. Then I put some rub under the skin and then all over the chicken. Put in about 275 dome for a couple hours. Last 30 min start saucing them.
  • uncbbquncbbq Posts: 165
    Buster Dog BBQ,
    Sounds great. Direct or indirect? Raised grid?

  • BENTEBENTE Posts: 8,337
    uncbbq,
    ok here are my favorite way. and you sound like you got the time to do it.
    1 indirect raised grid
    2 225
    3 cherry wood
    4 dizzy pig
    5 about two hours
    6 wild boar bbq sauce
    7 enjoy[p][p]happy eggin
    tb

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • uncbbquncbbq Posts: 165
    BENTE ,
    Thanks!

  • dhuffjrdhuffjr Posts: 3,182
    uncbbq,
    In Oklahoma City I had too much chicken for the pot of adobo chicken so I took the extra and put it in a zip lock bag with some vinegar, soy sauce, brown sugar, garlic, salt and pepper. I let it sit the couple hours the adobo was cooking on ice the in cooler and then grilled it. I don't remember precise temp. It was in the 300-400 range, grilled direct for maybe 20 minutes or so, (not 100% but I did check the temp to see that it was done.[p]It was an off the cuff move to use the chicken but folks sayed it was great. I'll do it again as it was tasty.[p]H

  • uncbbq,[p]
    About 1:45 ~ 2 hours I was more involved with the beer than the chicken.[p]Lazydog[p]

  • Michael BMichael B Posts: 986
    uncbbq,
    This is my favorite.[p]Warning:
    When you simmer the sauce in a microwave, only warm the sauce, DO NOT BOIL IT.

    [ul][li]Garlic and Parmesan Chicken[/ul]
  • Michael BMichael B Posts: 986
    uncbbq,[p]This one is pretty good too:
    [ul][li]Margarita Chicken[/ul]
  • Moni-QMoni-Q Posts: 22
    uncbbq,[p]This may sound simplistic, but I marinate chicken using a prepared "Caribbean Jerk" marinade, then cook the chicken at 250-275 for about an hour, turning the pieces about every 20 minutes. It always turns out *fantastic*. [p]I think it's the long, slow cooking time, more than the marinade that makes the chicken turn out as good as it does - The flavors really have time to work into the meat.
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