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:
After several minutes I flipped them:
When I saw the juices running clear, I mopped on Sticky Fingers Caroline Classic sauce:
Flipped and sauced the other side:
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!
Really juicy and I loved the creole seasoning with the mustard BBQ sauce:
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.
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... ;)