boneless chicken thighs

fishlessman

ive got the boneless skinless thighs marinating now, how high a heat can you go with these to get some charring but not ruin them, im thinking of cooking them butterflied on a skewer. no sugar in the marinade, but there is some garlic

AZRP

I usually cook them at 350 direct on a raised grid, but I don't see why the couldn't go hotter. They're pretty thin so won't take very long. -RP

fishlessman

im kinda leaning towards 500 raised grill unless someone says no, or maybe try half of them at that temp to see. no experience cooking chicken without skin

AZRP

Are you talking about doing them like thai chicken on a stick? I don't think 500 will be a problem at all. -RP

fishlessman

yep, thai chicken with a chili garlic sweet dipping sauce. book i have isnt too explicit on temps but the recipes ive tried have been top notch. this recipe was for wings or whole thighs, but the boneless stuff looked better than the otherstuff in the store

AZRP

Yum, sounds good, I'm thinking about picking up a pork tenderloin and doing something similar. -RP

gdenby

I've done 'em at 400. Figured that if I went much higher, the bamboo skewers would just burn away. Don't recall exactly how long it took, but I remember my wife saying how quick dinner was. Didn't get much, if any char.

I'd suppose that if you did them at a higher temp, as long as the skewers' centers were meat covered, burning away the ends wouldn't be a problem. Or maybe soak the skewers.

gdenby

fishlessman

i have some homemade stainless skewers. i have never had luck with the wooden ones, even after soaking. ill throw one on at 500 and see what happens, then turn things up or down.

Longknocker

I sometimes bone them and then fold one and stick a toothpick through it so there not so flat. I cook them on a raised grid at 375-400. There great.