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Chicken thighs

magyarmagyar Posts: 19
Mt first attempt. Brined, let skin dry overnight in frig. 350 degrees for 1 hour. Apple chips for smoke. Came out juicy with crispy skin. 

Comments

  • SSQUAL612SSQUAL612 Posts: 1,110
    I Love Thighs and it’s something I have not cooked on the Egg.   They look delicious to me.  Sure everyone enjoyed.  
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
  • BigGreenBeanBigGreenBean Posts: 108
    Beautiful color.
    Virginia Beach, VA
  • lousubcaplousubcap Posts: 19,276
    Great cook and result.  Hard to beat chix thighs on the BGE.  Congrats.  
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • I love the fact you let the thigh's dry overnight in the fridge. I missed that the first time I read your post. Like aging a steak.
  • pgprescottpgprescott Posts: 11,861
    Maybe my favorite meal. Looks great!
  • SteverStever Posts: 11

    Lookin good!


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