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Chicken Thighs???
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toomsdpt
Posts: 141
Celebrating Father's Day on Fri and plan on doing some thighs. In my opinion no better BBQ chicken then thighs. But I have some Dizzy Rub and some of my own rub that I made ready to go and I was wondering what is best to put on the thighs before the rub....Veg oil? mustard? [p]any suggestions?
Comments
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toomsdpt,
I agree about the thighs. There must be a million ways to cook chicken, so I would experiment. Last night all I did was coat with EVOO and then dust with regular ole greek seasoning and they were great. Although you might try an Asian taste by brushing with a little sesame oil or teriake(sp?) I've also tried truffle oil, and on and on. Now that you mentioned mustard I guess I'll have to try that too.
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toomsdpt,[p]I use a bit of olive oil and Raging River Rub for most of my cooks. Other times just a bit of salt and pepper then at the end I brush on some of D.L. Jardines Orange Zest BBQ sauce to make 'sticky chicken' that is finger licking good. It has a slightly sweet start and a bit of a pepper kick at the end. Very good on pork as well.
XLBGE & LBGENorth Richland Hills, TX -
toomsdpt,
Try "BEST cajun chicken ever!!!" posted by PICK on May 18, at 11:52. Use the search at the bottom of the forum. It's great chicken!
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Cook at 350 direct.
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toomsdpt,
Depending on how many you are doing, I would think about going indirect with a drip pan. I did a dozen the other night and so much fat dripped into the coals that the smoke left a nasty flavor on them. The meat was fantastic but the skin tasted bad. I did some legs a few nights ago, indirect, drip pan, 400 dome, and cooked to 185 internal. Crispy and delish. -RP
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Have you tried Nature Boy's Tangy Chicken Thighs recipe in the forum here? They are awesome!
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