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chicken thighs

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edited November -1 in EggHead Forum
i have some skinless chicken thighs would i be better off cooking them indirect? thanks for any advice
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Comments

  • Dover_Gal
    Dover_Gal Posts: 116
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    ijd,
    Chicken thighs have a lot of fat, they can therefore be done direct but take watching as they get done rather quickly. We butterfly ours. Think of them like boneless, thin-ish pork chops. They taste very nice grilled.

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  • thirdeye
    thirdeye Posts: 7,428
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    c7f37fd5.jpg
    <p />ijd,[p]I would think indirect or a raised direct would be fine. Not having skin, takes the protection away. I generally baste (once or twice) with a liquid that has some oil added. I'm usually not a sauce guy, but I'll break that rule on skinless chicken every now and then.[p]~thirdeye~

    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • CNL
    CNL Posts: 96
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    ijd,
    Coat them with a good rub. I prefer Dizzy Pig, either firewalk or ragin river. Next Wrap then in 1 slice bacon per piece. Stabalize the egg at 250ish direct on a raised grid. Usually 30 - 40 min. per side gets it done. I always cook by temperature especially with poultry. This is a Sunday night special around my place. The entire family devours them as soon as they are cool enough to eat.
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