Boneless Skinless Chicken Thighs

DMW · February 2015

OK, this may be kind of boring, but these were so good it wasn't right. We realized this morning we had nothing planned for supper tonight. Pulled a pack of BLSL thighs out of the freezer and in an ice bath in a cooler. Great way to thaw meat in a day.

Rubbed with Montreal Chicken Seasoning, on the egg at 275* with some pecan wood for smoke raised direct. After about 45 minutes, flipped. Another 20 minutes, sauced with Cole's Sweet Heat that @stlcharcoal sent me in the Rub & Sauce exchange that @cazzy setup.

.

While it was on I let the temp drift up to 300* or so, after flipping & saucing, let it go to 325*, sauced again when IT was 165*. I let it go until temps were anywhere between 171* and 185*, Some were much thicker than others.

That sauce is so good, I have a feeling when we finish this jar we will be finding a way to get it shipped here on a regular basis.

I really hate that work is going to get me back on the road during the week soon. I'm taking advantage of home office days as much as possible right now.

logchief · February 2015

Those look damn tasty, great job on a last minute cook

tisoypops · February 2015

So why 171-185? I'm a newbie. I know when I did a turkey I let the legs get that high. The same for chicken?

Hawg Fan · February 2015

Looks like you had a nice bark on your BLSL thighs. Ha! That's just not right!

caliking · February 2015

Home run. They look tasty.

UrbanForestTurnings · February 2015

Nice cook

anton · February 2015

Those look delicious dude.
:-bd =D>

PNWFoodie · February 2015

Looks awesome! After a lifetime of saying I did not like dark meat, I've begun to see the beauty of blsl thighs.

SmokeyPitt · February 2015

They look great man. I like the combination of montreal chicken + BBQ sauce. I googled the sauce and couldn't find it for sale online. Maybe STLCharcoal can become a distributor

.

TTC · February 2015

Awesome. We eat a lot of boneless skinless thighs, they are so easy and so flavorful.

Chubbs · February 2015

tisoypops said:
So why 171-185? I'm a newbie. I know when I did a turkey I let the legs get that high. The same for chicken?

Dark meat typically ~180. White ~165

tisoypops · February 2015

Thanks @Chubbs. So when I spatch a chicken should check both places or do people just typically pull the whole bird once the breast hits 165

Chubbs · February 2015

tisoypops said:
Thanks @Chubbs. So when I spatch a chicken should check both places or do people just typically pull the whole bird once the breast hits 165

They typically hit their respective temps around the same time. I hit the breast then the leg or thigh with thermopen. If either needs a little more I leave it on for a few more sips of beer. Remember the temp will rise some after it comes off egg.

Sea2Ski · February 2015

Chubbs said:

tisoypops said:
Thanks @Chubbs. So when I spatch a chicken should check both places or do people just typically pull the whole bird once the breast hits 165
They typically hit their respective temps around the same time. I hit the breast then the leg or thigh with thermopen. If either needs a little more I leave it on for a few more sips of beer. Remember the temp will rise some after it comes off egg.

Especially if you have the legs pointing to the back of the egg....

@DMW I love dark meat on poultry. Bravo! They look delicious!

MrWilliams · February 2015

Those look great - never would have occurred to me to combine Montreal and BBQ sauce. Love chicken thighs!!

Tinyfish · February 2015

Could not have planned a better meal.

DMW · February 2015

Thanks everyone, wish I could like your comments... :-/

Tackman · February 2015

Looks good. I have got to get in on that exchange next year.

SMITTYtheSMOKER · February 2015

Boneless thighs are a favorite around here.

stlcharcoal · February 2015

DMW said:
. Another 20 minutes, sauced with Cole's Sweet Heat that @stlcharcoal sent me in the Rub & Sauce exchange that @cazzy setup.

Good stuff, huh? I have to keep my kids from drinking it out of the jar.

We sponsor Cole's competition team, and he does pretty good throughout the season. Have you tried the Millie's? That's my favorite, with Cole's close behind.

If you want some more, just give me a shout. I'll grab an extra case from him next time and ship it to you for cost. Hopefully FedEx will be nice to the box.

tulocay · February 2015

Looks great

johnkitchens · February 2015

It looks great. I bet that sauce is awesome!

tarheelmatt · February 2015

Looks great! Sauce looks great too!

DMW · February 2015

@stlcharcoal Yep, finished the Millie's up already. I think I like Cole's better, wish I would have done a side by side taste test.

Richard Fl · February 2015

Nice looking meal. Here is a variation if you want to take the time.

http://playingwithfireandsmoke.blogspot.com/1997/05/perfect-thigh-work-in-progress.html

NPHuskerFL · February 2015

That last shot =P~
Nice work man.

KiterTodd · February 2015

Nice! I love BSCT but hadn't made them on the egg yet. Good to know you can cook a skinless lean meat and have it come out that good!

SGH · February 2015

DMW said:

I really hate that work is going to get me back on the road during the week soon.

I feel your pain brother. I have only got to cook twice since 12-15-14 due to work. Havent even hardly been on the forum. But on a separate note, your grub looks outstanding as always brother D
=D>

Boneless Skinless Chicken Thighs

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