Chicken Thighs and a confession (pics)

NecessaryIndulg · February 8

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... ;)

Chubbs · February 8

"True Confessions of a Seriel Egger", starring Kristi...

Good to see a post from you, Kristi! Looks great as always. A seasoned eggspert like you doesn't need a thermometer. Cooking by feel... Well done.

Griffin · February 8

Looks good, Kristi. More impressive that you did it without any idea what the temp was. Like old skool bbq before we used thermometers and fancy gadgets. Try using Dizzy Pigs Swamp Venom in place of Tony's.

gerhardk · February 8

NecessaryIndulg said:

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... ;)

When I grill I really almost always do it by the seat of my pants, only worry about temperature when doing low and slow. Your results certainly don't look as if a thermometer could have improved on the results.

Gerhard

SmokeyPitt · February 8

That looks darn good! I'm a big fan of quick n easy as well.

lousubcap · February 8

Great cook as always-and glad to see that you don't let a sticking thermo interfere. Did you cook those at "regular" height or raised grid?

Focker · February 8

Nice chicken. Commercial rubs and sauces are always good in a pinch.

I'm always placing my hand on the egg, feeling the ceramic temp at different cooking temps 250, 350, 550, etc. By feel, you get a pretty good idea what the general temp is. Couldn't do that with the Weeber. It is how I discovered my thermometer was over 100 degrees off when doing a rib cook.

SmokinDAWG82 · February 8

They look great, nothing wrong with shortcuts!

shtgunal3 · February 8

Looking good! I like Sticky Fingers sauces.

NecessaryIndulg · February 8

@lousubcap -- I cooked them direct and raised with firebricks.

I rarely check time/temp or measure but mainly because that's how I learned to cook/grill. My first grill was a smokey-joe-look-alike in my early 20's. I didn't have much choice on that little girl. :D

I really should pay more attention tho' so I can be a little more help to those who don't cook like that.

Fred19Flintstone · February 8

Easy can never be over rated! You throw quick into the mix and you really got something there. Nice cook!

lilwooty · February 8

I'm with you. Who needs thermometers? They are soooo distracting. I put duct tape over mine. Threw away my timers and watch too. I'll turn the chicken when I feel like it. Maybe during the next commercial...maybe not. Depends on my mood. I have never felt so free in all my life!

Fred19Flintstone · February 9

Ha Ha Ha! Thermometers? We Don't Need No Stinkin' Thermometers!

jccbone62 · February 9

Nice cook. Looks amazing.

SteveWPBFL · February 9

Boneless skinless chicken thighs have been THE staple at our house for years, pre-dating our BGE, too. Costco sells six packs that we load into the freezer and draw out as desired, usually 2-3 every two weeks depending. What works well for us is to thaw them, put them in a big baggie with Italian dressing in the refrigerator overnight, and then grill them raised direct at 350-400F dome until 160F or so internal. If you don't thaw and marinade overnight then just thaw in a bucket of water while the egg is coming up and throw on your favorite rub.

Aviator · February 9

Same as Steve above. Love the Costco packs.

Lowflyer · February 9

I was turned off by dark chicken meat many years ago, but I'm trying this very soon. Looks great!!!

Alton · February 9

Nice cook as always =D>

mb99zz · February 9

Hey guys, I'm still a newbie to the BGE. When you say "raised direct", what exactly does that mean? I understand the direct part, but are you using something to get the grate higher in the egg (other than the normal resting spot)?

BTW, those thighs look fantastic. The OP has inspired me to try them this week.

Thanks!!!!!!

SteveWPBFL · February 9

Raised as in raise the grate. Use beer cans, bolts, or aftermarket equipment (e.g. adjustable rig by Ceramic Grill Store). Get's you up high in the dome and away from the coals, which makes for a nice option for certain cooks.

mb99zz · February 9

Thanks, Steve. I've been checking out the AR from Ceramic Grill Store. Looks pretty sweet.

1429trucker · February 9

Only thing left to say is "Dang those were some pretty thighs!!"

ashivers40 · February 19

This looks GREAT! What a great idea with boneless skinless thighs. Never heard of it till now. Thighs are so juicy.

Did you have to get these specially cut by request? I can't recall ever seeing boneless skinless thighs in the grocery.

AD18 · February 19

Fine looking results. I too do not use a thermometer during grilling. Timing is my prime indicator then they way things looks.

NecessaryIndulg · February 19

@ashivers40-- My local grocery store (Publix) has them next to the bone-in thighs with skin.

Aviator · February 19

ashivers40 said:

This looks GREAT! What a great idea with boneless skinless thighs. Never heard of it till now. Thighs are so juicy. Did you have to get these specially cut by request? I can't recall ever seeing boneless skinless thighs in the grocery.

Costco sells them.

six_egg · February 19

As always another fine job on the cook. We do a lot of chicken in my house. Swamp venom or salt, pepper, garlic or some kinda sauce.

ashivers40 · February 21

NecessaryIndulg said:
@ashivers40-- My local grocery store (Publix) has them next to the bone-in thighs with skin.

You inspired me! I went to Publix last night and picked up some boneless skinless thighs for the first time. Turned out great! Of course, I had to throw on a few boneless skinless breasts because I just can't get my wife to eat dark meat.

jbates67 · February 21

Looks great Kristi. My gauge did the same thing shortly after taking delivery. I called the distributor I bought my egg from and 2 days later, there was a replacement at the door. Might be worth a call to your dealer or the mother ship....

NecessaryIndulg · February 21

@ashivers40 - YUM! those look realllllly good!
I cooked them again last night, too... with green beans on the top swing rack.

jbates67 · February 21

I go through a big can of Tony's every few months in our home. Great on so many things and in recipes.

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Chicken Thighs and a confession (pics)

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