Chicken Thighs

Kruegs

I tried some chicken thighs using Myron Mixon's idea of the cupcake tray.  I cut holes in the bottoms of my wife's silicone cupcake pan (still waiting for a reaction) and placed the cupcake pan into a foil pan.  The thighs were trimmed and I removed the skins.  I trimmed all the fat from the underside of the skins and saved the skins.  The thighs and skins were then brined for about 3 hours.  After a rinse, the skins were put back onto the thighs and placed into the cupcake pan, skin side down.  The remaining brine was poured over the chicken and each piece got a pad of butter.  Everything went onto the egg at 300 degrees for about 80 minutes (160 degrees on thighs) at which time the thighs were removed, dipped in sauce and finished directly on the grate at 350 degrees.

These turned out great but I would use a different sauce next time to achieve better color.

Skiddymarker

Sounds like a pretty complex process for thighs, but the finished product shows it was all worth it, looks pretty good. What kind of sauce did you use and what do you think you might use next time?

Kruegs

I doctored a Sweet Baby Rays and must have added too much vinegar and turmeric which resulted in a more yellow sauce.  Not sure what I'll try next time.

SeahawksEGGHead

for backyard BBQ, we just leave the skins off.  Makes for a much shorter prep.  Glad you enjoyed it.  What did you brine them in?  Anything special?  Hope you survive the wife's reaction.

Kruegs

It was a practice cook for competition.  My brine was chicken stock, beer, garlic salt, cayenne, diced onion, basil.