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Bone in chicken thighs!
Comments
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Looks good. I love smoked chicken thighs!
Snellville,Ga.
LBGE
Minimax
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That's the way to do 'em!
Nice job. =D>
BTW . . . what do/did you do with the skins?
"Too bad all the people who know how to run the country are busy driving cabs and barbecuing." - George Burns -
Sardonicus said:
That's the way to do 'em!
Nice job. =D>
BTW . . . what do/did you do with the skins?
Charlotte, Michigan XL BGE -
Love bone-in chicken thighs! Looks good!Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Grillmagic said:. . . I [threw] them in the trash... I am so ashamed!
No biggie. I only asked because I did thighs the same way, but threw the skins in a grill wok and crisped them along with some zuchs/squash/shrooms/etc.
My intent was to use the chicken skins kinda like bacon bits, but I didn't let them crisp enough - I guess. They ended up just chewy and not really tasty.
Was that a bad idea or poor execution?
Just wondering.
"Too bad all the people who know how to run the country are busy driving cabs and barbecuing." - George Burns -
Nice looking thighs. Looked so good I wouldn't have had enough to make the chili.XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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For those smoked chicken thigh fans, check out the White Chicken Chile recipe from Octoberfest.Made a batch and it was TREMENDOUS. Fun cook too. Go lighter on the chiles and the jalepenos. I was told there was a mistake on the printed recipe.New Albany, Ohio
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@thebuckeye I must be missing something, I didn't see it. Do you happen to have a link for it?XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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A PDF was posted. Just looked again and couldn't find it. I'l keep looking.New Albany, Ohio
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White Chicken Chile with left over smoked thighs!Charlotte, Michigan XL BGE
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@GrillmajicDid that rock your world or what?Did you do that based on the Eggtoberfest taste and recipe?New Albany, Ohio
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@thebuckeye Thanks!!!XL BGE, LG BGE, and a hunger to grill everything in sight!!!Joe- Strongsville, OH
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THEBuckeye said:@GrillmajicDid that rock your world or what?Did you do that based on the Eggtoberfest taste and recipe?
Charlotte, Michigan XL BGE -
Sardonicus said:Grillmagic said:. . . I [threw] them in the trash... I am so ashamed!
No biggie. I only asked because I did thighs the same way, but threw the skins in a grill wok and crisped them along with some zuchs/squash/shrooms/etc.My intent was to use the chicken skins kinda like bacon bits, but I didn't let them crisp enough - I guess. They ended up just chewy and not really tasty.
Was that a bad idea or poor execution?
Just wondering.
I'm guessing you needed more time to render out the fat, before the skin will crisp. You can take the chicken skin off the bird and roast it between cookie sheets in the oven at 350 for about 45 minutes. Salt them up. Havent done it on the egg but should be possibleChicago, IL - Large and Small BGE - Weber Gasser and Kettle -
I did some chicken thighs last week. I left the skins on (it's my son's favorite part) and marinated overnight. Started direct at about 375-400 for a few minutes each side to get a nice sear. Then I lifted the grid and added wet hickory chips to the fire and put the platesetter in legs up. I lowered the heat to about 300 and left them for about an hour. Crispy skin and moist tender chicken. It was a hit. I then turned the leftovers into Buffalo Chicken Dip with authentic Anchor Bar wing sauce from Buffalo, NY.
Pics...
Wear wood ewe hand eye bee width know spill Czech her??? -
EgginATL42 said:I did some chicken thighs last week. I left the skins on (it's my son's favorite part) and marinated overnight. Started direct at about 375-400 for a few minutes each side to get a nice sear. Then I lifted the grid and added wet hickory chips to the fire and put the platesetter in legs up. I lowered the heat to about 300 and left them for about an hour. Crispy skin and moist tender chicken. It was a hit. I then turned the leftovers into Buffalo Chicken Dip with authentic Anchor Bar wing sauce from Buffalo, NY. Pics...
Charlotte, Michigan XL BGE -
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When my Mom came to visit last summer, I smoked a spatchcock and was really anxious to see her reaction to her first Egg chicken.Well, she peeled all the skin off and ate the meat! I learned that she no longer eats chicken skin! So, next time she visits, I'll be cooking skinless chicken for her (haven't tried it myself yet 'cept for some skinless breasts, I'm still experimenting with them)._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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I believe everything is better with the bone in it and if there is skin involved I vote skin, HOWEVER my sweetie would rather not have the skin any where near her dinner, guess what, I have come to love skinless chicken. Now Chicken Wang's Well that's another story!Charlotte, Michigan XL BGE
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The chicken thighs look great. I am a skin lover also but they come great either way...yum!!
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