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Chicken Thighs

BajaTomBajaTom Posts: 1,269
edited 8:02PM in EggHead Forum
I've never cooked chicken thighs before. Found some at the local Schnucks for .79 a lb. Do you cook them direct/indirect and low & slow? Can someone give me some info. Thanks.
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Comments

  • Banker JohnBanker John Posts: 583
    BajaTom,
    I like to do thighs at about 300 on a raised grid. they take about 1:30 but are to die for. They are plenty moist with a bit of crunch skin to them.[p]My personal preference is Raging River from DizzyPigBBQ.com but the seasoning choices are endless. Enjoy and let us know how they turn out.[p]Banker John

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  • Banker John,
    Thanks for the info. Sounds like the way to go. I've been trying to post pictures of my last 2 or 3 cooks but can't seem to get the hang of it. I'm using the NW insturctions but doesn't want to work. Will let you know how the thighs come out.

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  • T-47T-47 Posts: 84
    BajaTom,I followed Nature Boys' Tangy Chicken thigh recipe and it's a keeper! Very good flavor and very moist meat! That was the first time I did thighs and my family want them again.[p]
    [ul][li]http://www.biggreenegg.com/recipes/newRecipes/poultry0066.htm[/ul]
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  • Banker JohnBanker John Posts: 583
    Bajam,
    best of luck on the thighs and DO let us know how they turn out. If you have a thermapen, pull them at 176 and wrap in foil for 10 minutes before serving. The skin will moisten up a bit, but the flavors will be fantaxtic, trust me![p]Banker John

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  • UnConundrumUnConundrum Posts: 536
    Banker John,[p]A banker saying "trust me".... right ;)
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  • Banker JohnBanker John Posts: 583
    UnConundrum,
    LOL, you are right! I should have said "have faith in my judgement"[p]Banker John

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