Asian Chicken Thighs

Gunnar

Marinading in Very very teriyaki, soy, hoisin, honey, ginger and 1/4 cup chicken broth to get it to one cup.


First flip and we know which is the hot side of the grid.

185º and ready to pull.

Added some brown rice and edamame.

Leftovers will make fried rice this evening.

Doug in Eggmonton

Nice looking cook. Love Edameme beans.

Doug

rosros

Looks good. I bet has a good aroma also.

Gunnar

Thanks, they are a great little snack.

Gunnar

Yes and I boiled the marinade so I could baste with it and use it on the rice.

Aunt Crazy

Yum! Couple of questions--was it fall apart tender and what temp did you cook? I will definitely try this one..Oh, and what are leftovers :silly:

llrickman

That looks and sounds delicious im gonna try that



My friends wife is from the Philipines and she makes a marinade for wings legs and thighs from 7up soy sauce and lots of crushed garlic.

It makes a very flavorful chicken as a matter of fact her birthday is coming up and she asked me to cook for her.

Im gonna make a couple batches on my egg before i go then cook the rest on their charcoal grill :( yuckkkk lol

Gotta make enough for about 30 people

Gunnar

Fall apart tender?? I removed all of the skin and left the bone in. The dark meat is more forgiving than white so for me it's okay to take to a higher temp. Actually had a nice crispness on the chicken for no skin. We try to eat healthy most of the time. I went direct at 250*, it eventually climbed to 300*. Next time I'll add the raised grid to get it a little further from the lump. Leftover thighs and made enough rice for tonight so it set in the fridge for 24 hours. I did this because of a previous post I read.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=627740&catid=1

Read the threads between Thirdeye and Eggtucky. First time for this we'll see how it goes.

Aunt Crazy

Excellent--thanks so much....

Misippi Egger

Barry,

That looks great! How long did you marinade the thighs?

We are always looking for variety in cooking thighs.

Gunnar

It was after work so only about an hour. Another hour would'nt of hurt.