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Chicken thighs

JerzeeJerzee Posts: 84
edited 3:00AM in EggHead Forum
Did some searching and came up with a wide range of ways to cook thighs. I've seen 400deg @ FR level, 250-275 raised grid and indirect...

I want to cook 6 thighs, bone in, in about 60-75 minutes. Rubbed with Shakin the Tree. What's the best way to do this?

Comments

  • DrugCoderDrugCoder Posts: 219
    Why so specific on time? Maybe I'm reading your post wrong but would it be okay for them to be done quicker? I usually go 375-400 direct on a raised grid and watch the internal temp. Since I'm not really watching the time I'd be willing to bet that they're almost always done in under 30 min.
  • Brew'nQueBrew'nQue Posts: 44
    I just grilled some chicken thighs last night. Used the Ono One Chicken Thighs recipe. 375-400 indirect until the thighs were 170 degrees. Mighty, mighty tasty. Not sure how long they took...prolly 25-30 minutes.
  • JerzeeJerzee Posts: 84
    I was specific on time due to the need to have this meal done at a certain time. :whistle:

    375 sounds good. Going to throw on veggies and ABT's as well so don't want to get too high.

    Thanks for the tips! :)
  • thirdeyethirdeye Posts: 7,428
    IMG_0279b.jpg

    I'm fond of raised direct. The top ones were in the 300° range and took about 1-1/2 hours. These next ones took closer to 2 hours, but the pit temp was around 250°.

    38312baf.jpg

    At 400° with an indirect set-up I plan on 45 minutes for bone-in thighs. So, if you are looking at a 60 to 75 minute window, maybe shoot for 350°. When I temp them, I am looking for mid 180°'s with clear juice.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • loco_engrloco_engr Posts: 3,673
    Not that I am an expert :ermm:

    But saw this technique on TV, and that was the remove the skin and scrape off the fat and then toothpick the skin back on. Did it once and skin was crunchy.
  • Carolina QCarolina Q Posts: 12,873
    I always cook chicken thighs (and/or legs) raised direct at 375-400°. These were marinated in Goya Mojo Criollo. I don't remember how long they took, but it was less than 60-75 minutes. They were pretty good. :)

    4101269668_d474558f9d_b.jpg

    I hate it when I go to the kitchen for food and all I find are ingredients!

                                                                …Unknown

    Michael 
    Central Connecticut 

  • JeffersonianJeffersonian Posts: 4,244
    I did these at 350* for about 80 minutes direct on a raised grid and they were excellent:

    DSC01282.jpg
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