Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you had a great Labor Day and are excited for the start of the NFL this week. If you’re not a sports fan, you can celebrate National Breakfast Month all September and National Cheese Pizza Day on September 5. We can’t wait to share some awesome fall recipes with you all! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Chicken Thighs and a confession (pics)

NecessaryIndulgNecessaryIndulg Posts: 1,053
edited February 2013 in Poultry

Our dinner the other night was quick, easy, and delicious -- Boneless skinless chicken thighs, cooked raised direct.

I washed & dried the thighs, sprinkled them with Tony Chachere's Creole Seasoning, and tossed them on:

BBQ Chicken Thighs

After several minutes I flipped them:

BBQ Chicken Thighs

BBQ Chicken Thighs

When I saw the juices running clear, I mopped on Sticky Fingers Caroline Classic sauce:

BBQ Chicken Thighs
BBQ Chicken Thighs

Flipped and sauced the other side:

 BBQ Chicken Thighs

And then I closed the cooker up and let them dwell for about 5 minutes (or however long it took me to set the table and get another beer).

They were super!

 BBQ Chicken Thighs

Really juicy and I loved the creole seasoning with the mustard BBQ sauce:

BBQ Chicken Thighs

I know I was lazy and a bad food blogger for not making my own sauce/rub, but after a long day at work this was exactly what I needed -- quick & easy.

Temp? Ummm, well, here is the confession part. I don't have any idea.

Broken

It reads the same whether it's cold or 1000F. I need to fix this, I know how, but I haven't. I've been cooking "blind" for many months now.

Whew! Glad I got that off my chest... ;)
I'm Kristi ~ Live in FL ~ BGE since 2003.
I write about food & travel on Necessary Indulgences -
You can find me on Facebook & Instagram, too! 
«1

Comments

Sign In or Register to comment.