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Chicken Thighs...Direct or Indirect??

toomsdpttoomsdpt Posts: 141
edited 6:13AM in EggHead Forum
One of my favorite eats off the BGE are chicken Things. I normally cook them at 350 direct for about an hour or so flipping them every twenty. Apply sauce last ten minutes. I put rub on several hours before i start cook.[p]I am sure their are arguments for both, but is Indirect a better way to go? is there a method like with ribs (ie 3-1-1)? what temp at indirect? I heard 250 for several hours and I also heard 375 for an hour or so... [p]any insight would be helpful? Also, should I apply olive oil or veg. oil on meat before applying rub, which I plan on doing shortly?

Comments

  • TiburonTiburon Posts: 42
    toomsdpt,[p]It's hard to go wrong either way. I do them low temp indirect. If I had a raised grid set up I likely would do them direct. I do like a little olive oil on them before I add the rub.
  • SpinSpin Posts: 1,375
    toomsdpt,[p]Chicken thighs are great eats and make excellent chicken salads. I do mine skin side up, direct at 225-250 degrees for 4-5 hours, no rubs or sauces. The skin is crisp and flavorful at the end and the meat has the texture of breast meat, but the flavor of thigh meat. We really enjoy them cooked this way.[p]Spin
  • ShoeShoe Posts: 67
    I do them direct on a raised grid, no drip pan. I start at 250 with some smoke, then after an hour raise the temp to 350 and start flipping when I check doneness. When they are done (meat pulling back from bone, skin crisping) I put KC Masterpiece BBQ sauce on both sides, and continue flipping until the sauce has dried and is just barely beginning to burn.[p]Then I take them off and let 'em rest for 5 or 10 minutes before ringing the dinner bell.
  • toomsdpttoomsdpt Posts: 141
    Shoe,[p]how long at 250 do you put them on??
  • BillyboyBillyboy Posts: 10
    toomsdpt,
    Try Dizzy Pig's Breaded slow grilled almost fried chicken. The recipe calls for wings, but I cook thighs also. Best thighs I've had. You can google the recipe.

  • 18feb07_2-012.jpg
    <p />Billyboy,
    agreed!
    here it is with drumsticks prior to saucing
    <img src=http://my.erinet.com/~pnsonr/drumstick.gif>;

    [ul][li]Dizzy Pig Breaded Grilled [/ul]
  • toomsdpttoomsdpt Posts: 141
    Rick's Tropical Delight,
    do you use raised grate on this?[p]Judging by what i read do you also cook at 250 for an hour flipping only once at half way point?

  • 18feb07_3-003.jpg
    <p />toomsdpt,
    i did them indirect with plate setter legs up and drip pan and grid. looking back at the photos it looks like about 2:45 for these. best bet is to use the thermapen and cook to temperature, not time. i flipped once prior to saucing and i only sauced one side. i rotated the grid to make sure it was cooking evenly....

  • TonyTony Posts: 224
    BGEphotos020.jpg
    <p />toomsdpt,
    I cooked these boneless thighs on a raised grid / direct at about 325* for a little over an hour flipping once. I never tried the low temp longer cook like "Strike" described, but I will next time. I'm sure they are good the slow way, but it's hard to beat these.[p]
    BGEphotos019.jpg

  • TonyTony Posts: 224
    Tiger Tony,
    Correction in my above post.
    I cooked for 45-50 min. Not a little over an hour.

  • Michael BMichael B Posts: 986
    toomsdpt,

    [ul][li]More options[/ul]
  • ShoeShoe Posts: 67
    About an hour. Base that on how I used to cook them on my kettle, only had the egg a couple months so still learning the ropes. But I think the smoke flavor is better at lower temperatures, and the higher finish helps crisp the skin.
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