Chicken Thighs

BajaTom

I've never cooked chicken thighs before. Found some at the local Schnucks for .79 a lb. Do you cook them direct/indirect and low & slow? Can someone give me some info. Thanks.

Banker John

BajaTom,
I like to do thighs at about 300 on a raised grid. they take about 1:30 but are to die for. They are plenty moist with a bit of crunch skin to them.[p]My personal preference is Raging River from DizzyPigBBQ.com but the seasoning choices are endless. Enjoy and let us know how they turn out.[p]Banker John

Unknown

Banker John,
Thanks for the info. Sounds like the way to go. I've been trying to post pictures of my last 2 or 3 cooks but can't seem to get the hang of it. I'm using the NW insturctions but doesn't want to work. Will let you know how the thighs come out.

T-47

BajaTom,I followed Nature Boys' Tangy Chicken thigh recipe and it's a keeper! Very good flavor and very moist meat! That was the first time I did thighs and my family want them again.[p]
[ul][li]http://www.biggreenegg.com/recipes/newRecipes/poultry0066.htm[/ul]

Banker John

Bajam,
best of luck on the thighs and DO let us know how they turn out. If you have a thermapen, pull them at 176 and wrap in foil for 10 minutes before serving. The skin will moisten up a bit, but the flavors will be fantaxtic, trust me![p]Banker John

UnConundrum

Banker John,[p]A banker saying "trust me".... right

Banker John

UnConundrum,
LOL, you are right! I should have said "have faith in my judgement"[p]Banker John