Chicken thigh question

GrillnTX

I've been reading a lot of posts about chicken thighs. I'm planning on trying some at 400 raised direct but I was wondering how often you flip them and do you start skin side down or up? Also, if you're doing drumsticks on the same cook how do you handle those?

Mickey

i cook all poultry at 400 raised direct. Don't flip spatchcocked chicken/turkey but do parts & pieces.... I will flip several times so start on any side. All pieces include turkey gizzards and necks.

SmokingPiney

I cook them at 400 raised direct and flip them several times until they're done. I just roll the drumsticks about a quarter turn at a time until they're done.

Langner91

I start them skin side down.  I cook them to about 160° and then  I flip them once at the very end to put a little color on the backside.  I pull at 170°. 

I can't really answer your drumstick question, but if I were doing them I would do the exact same thing.  I might put them above the thighs since they would go quicker.

Thighs are my #1 go to.  I have had very good luck with them. 

KiterTodd

I usually buy boneless-skinless-thighs, marinade them heavily and they are awesome.  The thighs have so much fat on them that they cook up moist and flavorful without the skin.

I don't really time things like this. Small items are done when they're done.  Usually pretty easy to tell and you can always take one off and cut into it or stick a probe in there.  In any case, it won't be a long cook at the temp you are looking at, direct.  I'd guess you'll be done within 25 minutes.

I know that doesn't answer your question, but I'm bored and feel like making thighs. 

My impreciseness is going to annoy people.  

Rest assured, the result will be awesome!

GrillnTX

It's interesting that everyone seems to pull their meat at different temps. I used to shoot for 180 IT but I've read a few different posts that range from 160 - 185 IT. @Langer91, do you put a rub on or any seasoning before you cook? What about bbq sauce or marinate towards the end?

buzd504

GrillnTX said:

It's interesting that everyone seems to pull their meat at different temps. I used to shoot for 180 IT but I've read a few different posts that range from 160 - 185 IT. @Langer91, do you put a rub on or any seasoning before you cook? What about bbq sauce or marinate towards the end?

I use 180 as a guideline for dark meat, because I'm usually doing whole chickens and it cooks faster than the breast, which should come to 160.

If I'm doing thighs on their own, I will pull at 165-170 - they're still safe.  However the extra fat does make it more tolerant to higher temperatures.

Langner91

I have used Dizzy Dust almost exclusively for thighs.  I don't go too liberally with it.

I recently tried "Rub Your Chicken", and it was pretty good.  I was too light with it and will go a little heavier next time.

I rub them and put them back in the fridge, uncovered, for at least an hour.  The dryer the skin, the easier it is to bite through.  Taking them right from the package to the grill gives rubbery-er skin, I believe.

Sauce at the turn might be just about right.  I might try that next time.

I forgot to mention that I tent them after pulling and let them rest.  They finish a little bit by doing that.

Also, I run them raised direct at about 375°-400°.  Depending on how they are looking, I might bump that up at the end to put some char on them.  No one likes gray chicken in my family.

ads75

I usually do drumsticks 350-400 indirect, flip once halfway through (normally a 40-45 minute cook). Bone-thighs I have only done a couple times, last time was 350-400 indirect, also about 45 minutes or so, no flipping. If I was going direct I might flip/turn more. I have never flipped a spatchcock chicken either.

Doc_Eggerton

Heavy marinade with teriaki, 400 raised direct, don't flip at all.

http://eggheadforum.com/discussion/comment/1722725#Comment_1722725

Doc_Eggerton

Figures, I picked a cook where I did them indirect.  I do them both ways depending on the mood.

GrillnTX

Wow, those thighs look amazing! I've got my work cut out for me this weekend

nolaegghead

I start skin side up so I let the fat render over time.  Flip when the grate releases the chicken.  This won't always happen, but tug on the chicken now and then and you'll find it will eventually come up. If it's burning, of course flip it.  Keep sugar off it until it's almost done if you're cooking direct at 400.  You can get away with sugar in your rub at lower temps.

HeavyG

I did some last night. Teriyaki/ginger marinade for 24 hours. Direct over hot coals. Skin side down for many minutes with lid down. Flip once. Baste. Lid down. Open lid and pick them up and look at them and if some are getting too charred move them around to a cooler spot or vice versa.

I rarely bother sticking a thermometer in them. When juices run clear I call them done and then let them rest for 10-ish minutes.