Roll or flat chicken thighs on the BGE?

unoriginalusername

Doing skinless/boneless chicken thighs for sandwiches tonight.... I've always done these flat but all the photos I see they are rolled (skin on).

Do you egg your thighs flat or rolled up?

SMITTYtheSMOKER

One of my favorite backyard cooks is the skinless/boneless thigh.  Cooked raised grid direct (flat) at 375 til I get a IT of 170-175.

Photo Egg

I'm with @SMITTYtheSMOKER
For a sandwich I would do them flat, quick cook, at a higher temp to get a little char on them.

DoubleEgger

I think you’re seeing pics of bone in, skin on thighs that have been competition trimmed. 

Photo Egg

DoubleEgger said:

I think you’re seeing pics of bone in, skin on thighs that have been competition trimmed. 

Even the comp boneless ones get rolled back up and put in muffin pans.

JohnEggGio

I did a dozen last night.  Flat, at the felt line. 400

DoubleEgger

Flat, direct and hot for me. Wifey likes the char so I apply rubs that’ll burn a little. 

unoriginalusername

Thanks all... turned out great, appreciate the tips 

BuckeyeFork

Yo! @THEBuckeye

Fork You Buddy!!!

smbishop

I have had the same question and always cooked them rolled.  Going flat next time!