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Chicken Thighs
My second favorite part of the chicken is thighs. They're relatively cheap, good in soup, great off the grill. Inspired recently to make half of them hot, half of them savory.
So, I mixed up a batch of red pepper, cumin, garlic, paprika, oregano, Dizzy River, and Tabasco. Squeezed in half a lemon to make it a paste. Then I did the same with a package of Italian dressing seasonings, with half a lemon. (microwave lemon after cutting in half for 30 seconds and it will release "ALL" of its juice)
Thighs soaking in a simple salt/sugar brine for 4 hours, drained, dried, and marinated in the above mixture, 5 each for two hours, get the Egg up to 450f raised direct.
Took about 20 minutes per side, then some diced vegetables in a Wok I found at a garage sale for $2 after pulling the thighs while the meat rested in the kitchen. Ten minutes for them with some marjoram, S&P.
Good Eats, no complaints from the dinner critics.
So, I mixed up a batch of red pepper, cumin, garlic, paprika, oregano, Dizzy River, and Tabasco. Squeezed in half a lemon to make it a paste. Then I did the same with a package of Italian dressing seasonings, with half a lemon. (microwave lemon after cutting in half for 30 seconds and it will release "ALL" of its juice)
Thighs soaking in a simple salt/sugar brine for 4 hours, drained, dried, and marinated in the above mixture, 5 each for two hours, get the Egg up to 450f raised direct.
Took about 20 minutes per side, then some diced vegetables in a Wok I found at a garage sale for $2 after pulling the thighs while the meat rested in the kitchen. Ten minutes for them with some marjoram, S&P.
Good Eats, no complaints from the dinner critics.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
Comments
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Those look great!
Just out of curiosity, what is your favorite part of the chicken?---------------------------------------------------------------------------------Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.____________________Aurora, Ontario, Canada -
Done right, I like bone-in and skin on breasts - brine then marinate then dry rub. Easy to overcook, but when I get them right.... nothing beats that for me.TexanOfTheNorth said:Those look great!
Just out of curiosity, what is your favorite part of the chicken?
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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Looks great. And your least favorite part?
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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