Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 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.

Chicken thighs

More Eggin' in the rain - although I managed to do most of it during a break in the storm.  Had some boneless, skinless thighs from Costco that had been in the freezer for long enough, so we decided to cook 'em up tonight. 

Rubbed the thighs with DP Shakin' The Tree, then cooked raised direct (CI grate, group buy extender, regular grate - worked really well!) around 400* for roughly 7 minutes a side.  Used a few smallish chunks of cherry wood smoke for a little extra flavor.  After the thighs read 180*+, I pulled 'em, spun 'em in some sauce (western Carolina/Lexington-style), and slapped 'em back on the Egg for a bit per side - just enough to get a little caramelization going - and foiled 'em for about 10 minutes.  

They turned out tender and delicious, with just a hint of sweetness from the smoke and sauce.  We served 'em with sauteed mixed greens (spinach, chard, kale) with shallot and garlic and sweet potato tots with sriracha mayo.

Now, pics:


imageimageimage

[Northern] Virginia is for [meat] lovers.

Comments

Sign In or Register to comment.
Click here for Forum Use Guidelines.