Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Chicken Thighs...Direct or Indirect??
toomsdpt
Posts: 141
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
-
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.
-
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
-
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.
-
Shoe,[p]how long at 250 do you put them on??
-
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.
-
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] -
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?
-
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....
-
Tiger Tony,
Correction in my above post.
I cooked for 45-50 min. Not a little over an hour.
-
-
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.
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum