Looking for instructions on cooking chicken thighs

Kesali

My husband purchased a BGE a couple of years ago, and this will only be the second time I have used it.  A couple of days ago I smoked a roast, but since my husband smokes one regularly I already knew what to do.

I would like to cook boneless skinless chicken thighs (with a honey lime glaze) and surprise my husband.  Could someone give me an idea of what the temperature should be at please?  How long does it take to cook chicken thighs?  

Thanks!

20stone

Howdy, @Kesali

The challenge with a glaze is that it really likes to catch fire, so grilling over a high, direct fire can be problematic unless you are quick with your hands.

If it was me, I would set up the egg indirect (like you probably did for the roast, with a plate setter or pizza stone between the fire and the grill), and get it going at 375-400F.

I would cook the thighs until they get to an internal temp of 165F, though thighs are pretty durable, so don't lose hope if they go a little hotter.

If I was betting, I would expect that to take around 20 minutes, but I'd let your thermometer be your guide.

Photo Egg

Wish my wife had your motivation.lol
I like em grilled direct, raised if possible, but cook to temp, not to time.
I like to cook to 170-175, then sauce. Like the edged to be a little crisp/burnt.
Amount of time depends on cooking temp of Egg and how close you are cooking to the coals.
Good luck, but I don't think you are going to need it. Sounds like you got it covered.

Mosca

I do them direct, regular level, turning frequently. Raised level might be better though, at regular level they will burn if you aren't vigilant.

NonaScott

I agree with what @Photo Egg said. I think you get better grill flavor going direct. I wouldn't think more than 20 minutes. I would glaze them with about 10 minutes to go and keep my eye on them.

mrs_story

My husband and I are new to this, too.  I've been going to biggreenegg.com and clicking their recipes tab to find recipes similar to what I want to cook, as a guideline.  This is their Wasabi Honey Teriyaki Grilled Chicken Thighs -- using boneless skinless thighs. 

http://biggreenegg.com/recipes/wasabi-honey-teriyaki-grilled-chicken-thighs/

I hope it helps & that your dinner is wonderful!

Vegas Eggus

One of my favorite meals. I start a fire with chimney and get it up to about 400.
three minutes and flip 4 times. With BBQ sauce the last two to Carmelize things a bit. 
So, far a total of about 12 minutes. 

abpgwolf

Photo Egg said:

Wish my wife had your motivation.lol
I like em grilled direct, raised if possible, but cook to temp, not to time.
I like to cook to 170-175, then sauce. Like the edged to be a little crisp/burnt.
Amount of time depends on cooking temp of Egg and how close you are cooking to the coals.
Good luck, but I don't think you are going to need it. Sounds like you got it covered.

^^ This is how I do them. Sauce during the last few minutes of the cook.

THEBuckeye

Do this:

http://www.nibblemethis.com/2013/08/competition-chicken.html

It takes a bit of time to clean but is the perfect way for a crispy skin yet lose the fat. 

Cook raised direct at 375 to 180 degrees. Takes about 35-45 minutes depending on the size of the thighs. 

You will never look at chicken thighs the same way

Doc_Eggerton

Marinate them overnight in teriyaki and cook direct at 400 raised grid.  Don't flip.  http://eggheadforum.com/discussion/1194369/teriyaki-chicken-thighs

BYS1981

I prefer direct, normal grate height, I flip often and get crispy chicken. 

There are many ways to skin the cat, or chicken in this case.