We have a family tradition of making our 'family recipie' chicken thighs on labor day weekend. It's a "secret: :-) family recipe of marinating (overnight in the fridge) the thighs in a mixture of oil, vinegar, herbs from the garden, spices, etc. I'm sure you all have a similar concoction... not rocket science... but we love that 'vinegary' flavor.
We used to do these over Weber Kettle charcoal, but then we got a gasser and had it for 20 years... until we got the Egg a few months ago.
I did this on the gasser at about 400 for about an hour and a half (was never as good as on charcoal.). First time on the large Egg. I have a plate setter. I also have bricks I can use to cooke raised-direct. I have a dozen thighs (with skin) marinating in the fridge.
Would you use the plate setter or raised direct? What temp would you recommend. Also would you cook when thighs are at room temp, or right from the fridge? (I normally pat them dry with paper towel before putt them on.)
I'm more of a beef person than a poultry person and I'm not that experienced with much more than grilling steaks and burgers and fish on the new Egg. All ideas appreciated.