Technique for boneless chicken thighs?

andy_b · April 2009

Wifey picked up a pack on sale.

Is direct or indirect heat best with boneless thighs?

Andy

fishlessman · April 2009

i dont think it makes a difference with thighs, i mostly cook direct. depends what your looking for, you can cook them from low to high temp and they still taste good
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Pork Butt Mike · April 2009

You can do so much with boneless chicken thighs. Direct or indirect. I like using the wok also, they come out so tender in the wok and you can make so many different stir fries with them. It's unlimited.

fishlessman · April 2009

in the wok they are so tender and moist.
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Golfnut · April 2009

We do them direct-raised grid at 325°.

Firetruck · April 2009

I cook them indirect, raised grid at about 400. Thats because I wrap them in bacon and don't want the bacon burned before the thies reach 200. This is actually what I'm doing at OKC.

Ottawa_egger · April 2009

I usually trim the thighs of all visible fat (including the little "pocket" of fat) and do then on a raised grid at 350-400.

Google the web for a teriyaki recipe - it's quite simple - soy sauce, sugar, some crushed ginger, and maybe another ingredient or two. Marinate for an hour or two and then grill. Awesome.

Now that you got me thinking about it, I'm gonna pick some up for this evening.

Lake Conroe Egger · April 2009

Here's the method I'll be using at OKC fest on Saturday:

Marinate in Goya Mojo sauce overnight, replace bone with an equal length of "finger link" sausage, replace skin with bacon wrap, dust with favorite rub. I've dubbed them "bionic thighs" since most body parts have been replaced! I hope this moniker has not been taken?!

Cook indirect at 300 until internal temp of 180.

Slice and serve on roll of your choice.

Tasters were great!

JPF · April 2009

Can't go wrong either way
350f direct raised grid

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Technique for boneless chicken thighs?

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