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Chicken Thighs

PasadenaJacketPasadenaJacket Posts: 7
edited January 2012 in Poultry
Sorry, I've checked around and didn't find an answer to my (newbie) question.

I've now cooked chicken thighs twice on the egg. Once, with the plate setter and drip pan, temp about 425.  They worked okay, but the skin was not very crispy.  The second time, I cooked without the plate setter and drip pan, same temp about, but, predictably, too much smoke.

Is there some compromise of crisping up the skin without yielding a boatload of smoke?

Thanks a bunch!

Comments

  • I cook mine at 350 dome temp. My wife likes very little smoke and I have found the the lump gives just enough smoke. I cook them indirect with the plate setter with alum.foil over it and no drip pan. Turns out moist and crispy.
    LET'S EAT
  • stevesailsstevesails Posts: 990
    edited January 2012

    i cook chicken direct with raised grid, at 350. i leave the daisy wheel off and only control with the bottom vent. seems to keep the burnt chicken fat smell out of the meat, and smells up the neighborhood.

     

    XL   Walled Lake, MI

  • stupid question, but what is a raised grid?
  • I raise mine with three cement spacers to bring the grid to the felt line
    XL   Walled Lake, MI

  • Little StevenLittle Steven Posts: 28,450
    Sorry, I've checked around and didn't find an answer to my (newbie) question.

    I've now cooked chicken thighs twice on the egg. Once, with the plate setter and drip pan, temp about 425.  They worked okay, but the skin was not very crispy.  The second time, I cooked without the plate setter and drip pan, same temp about, but, predictably, too much smoke.

    Is there some compromise of crisping up the skin without yielding a boatload of smoke?

    Thanks a bunch!
    You can sprinkle on a very light coating of cornstarch after your rub or seasonings. Use a couple of sieves to apply and brush any areas of heavy buildup with a pastry brush. Use a lower temp say 350 and if any white areas are there after the fat starts to render, spray with some olive oil or Pam.

    Steve 

    Caledon, ON

     

  • Thanks all, sounds like good advice!
  • Totally agree with Little Steven, go cornstarch or lightly brushed with evoo. go direct heat for the last 5-7 minutes
  • I go direct on the top of an adjustable rig.  I always get crispy skin.  Another thing to consider is: how old is the chicken?  Really big pieces mean a retired layer with leather skin no matter what you do.

    My actuary says I'm dead.
  • bigearlbigearl Posts: 25
    How long do you guys cook?
    huh?
  • Doc_EggertonDoc_Eggerton Posts: 5,060
    400 to 450 direct on a raised grid, 15 minutes to a side.

    Darn it, I have never taken a photo of chicken thighs, but here are some turkey thighs.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • Bear 007Bear 007 Posts: 343
    This is how I do mine

    imageimage

    I use fire bricks to bring it up
  • MickeyMickey Posts: 17,802
    400 to 450 direct on a raised grid, 15 minutes to a side.

    Darn it, I have never taken a photo of chicken thighs, but here are some turkey thighs.


    Same except top of adj rig. I find 3.5 lb chickens. Direct.
    Salado TX Egg Family: 2 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • stupid question, but what is a raised grid?



    Not stupid at all! Raising the grid can be accomplished several different ways. This is how I do it:

    Chicken Wings on The Big Green Egg
    I'm Kristi ~ Live in FL ~ BGE since 2003.
    I write about food & travel on Necessary Indulgences.  
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