My tastiest chicken yet came about mostly by accident.

epcotisbest

Put some thighs on to marinate this morning in some Wishbone EVOO dressing with roasted red pepper. Got home early and got the lump lit and started putting some spices on the thighs. I just started grabbing stuff out of the cabinet. I did black pepper, garlic powder, paprika, oregano and red pepper flakes.
Indirect at 350 to internal temp of 170 using a little apple wood for smoke. Halved some squash and put them in the drip pan with some assorted spices as well.
Served with some leftover lima beans and roasted, diced sweet potato. These were incredibly tasty, very very moist and juicy, flavorful and a different flavor altogether from my standard way of just some rub on the chicken.
Hard to beat thighs when they are on sale for .59 per pound. I cook them indirect just because I guess I am lazy, and it does result in somewhat rubbery skin, but it is still tasty.

epcotisbest

epcotisbest

Thomasc18

Looks great!

Eggdicted_Dawgfan

Heck yeah those look perfect. Looks like a great meal.

Cookbook_Chip

Yum!  What was the accident part?

epcotisbest

Cookbook_Chip said:

Yum!  What was the accident part?

The accident part was having no real plan and just grabbing random stuff out of the cabinet and sprinkling it on. Wound up being a good combination.

RedSkip

Killah looking food right there...

BrewerAdam

Those look awesome! 

Dyal_SC

Looks scrumptious!!

bgebrent

Great cook dude!

RockyTopDW

I'm a thigh man, myself.  They're damn hard to beat.  The grub looks great!

caliking

Nicely done. I prefer cooking chicken indirect too, since I don't dig the flavor of the chicken fat hitting the coals. 

I let the temp creep up to about 475 when I egged some chicken 1/4s recently, and the skin turned out fine. Not bite-through or crispy, but not rubbery either. I think the higher temp rendered more of the fat out.

epcotisbest

caliking said:

Nicely done. I prefer cooking chicken indirect too, since I don't dig the flavor of the chicken fat hitting the coals. 

I let the temp creep up to about 475 when I egged some chicken 1/4s recently, and the skin turned out fine. Not bite-through or crispy, but not rubbery either. I think the higher temp rendered more of the fat out.

Good idea. I will try indirect but at a higher temp next time.

SaintJohnsEgger

those look good. Thighs are my favorite part of the chicken. I would love to have some the way my Mom fried them.

Kayak

I always finish my indirect chicken parts with a quick sear to get the skin nicer. Doesn't seem to take too long to get to temp, especially if you are over 350. Just yank everything out and drop the grid back on as low as possible.

epcotisbest

SaintJohnsEgger said:

those look good. Thighs are my favorite part of the chicken. I would love to have some the way my Mom fried them.

Yeah, my Grannie made the best fried chicken and the best biscuits, heck just about the best everything, I have ever tasted. She died in 1989. My wife has been trying to replicate her fried chicken and biscuits ever since, with no success. Guess Grannie's special touch just can't be matched. 

epcotisbest

Kayak said:

I always finish my indirect chicken parts with a quick sear to get the skin nicer. Doesn't seem to take too long to get to temp, especially if you are over 350. Just yank everything out and drop the grid back on as low as possible.

I tried that a couple of times but wound up with over charred chicken both times. Will try it again and watch them closer.

GATraveller

Looks great.  Nothing like stumbling into a winner meal.
Thanks for sharing.

SmokingPiney

epcotisbest said:

Cookbook_Chip said:

Yum!  What was the accident part?

The accident part was having no real plan and just grabbing random stuff out of the cabinet and sprinkling it on. Wound up being a good combination.

I really enjoy having no set plan and scrounging up whatever I have in the kitchen and pantry to concoct a cook. 

Looks good, @epicotisbest.