Chicken thighs

Unknown

I plan to cook chicken thighs on the large BGE soon. I've seen several ideas about how to cook, but have not had any luck finding those using the search function. Any suggestions would be appreciated...direct vs. indirect, temp, skin on vs. skin off, type of rub to use, etc. Thanks in advance!

vidalia1

2 methods....

Simple: direct raised grid at 400 degrees with you favorite rub flipping every 10 minutes or so until 170-180 in the thigh...brush with favorite sauce at the end...skin on or off

Fancy: deboned, indirect at 350 stuffed with feta cheese, cooked chopped spinach & pine nuts until 170-180 in the thighs...skin off

both are delicious :woohoo:

Sooner Egg

I love chicken thighs on the big green egg, I cook them skinless rubbed with DP Dizzy Dust indirect at about 375 with the plate setter legs up then sauce them the last 10 minutes.....my family loves them

Skinned, rubbed and on at 375 indirect





Finished with some baked beans

fishlessman

hard to srew up thighs. i cook them low and slow mostly, sometimes hot for the skinless ones. the link shows wings, but thats how i set up for thighs, and i start thighs skin side down so that the grease starts to layer between the meat and skin helping to internally fry the skin to crisp it up, first flip when the skin is browned nicely
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=491362&catid=1

thirdeye

As a minimum I pull back the skin, season underneath and pin it in place with toothpicks and grill raised direct.

Option 2 is to let the thighs rest in the fridge for several hours to dry the skin a little.

Option 3 is to marinate the thighs overnight in Italian salad dressing, then blot clean, and do the under skin seasoning mentioned above.

The second technique I like is a lot more involved, but I get a nicer quality skin, and knock a considerable amount of calories and fat off the thigh. This involves removing the skin, scraping the fat, (deboning optional), seasoning the chicken and replacing the skin, and cooking raised direct. (more details on this are on my site) I've done close to 100 thighs in the last month and really getting the hand of the knife and scraper work. I need about an hour to prep 10 thighs.

Photo Egg

Great post and photos. Looks like a real pain in the *ss to bone and strip the fat but your final product is outstanding. It's always the little extra steps that make anything better than the rest.
Thanks for posting,
darian

Jeffersonian

These are Brazilian beer chicken thighs, marinated for about 24 hours and cooked direct on a raised grid at 350* for around 80 minutes:





I'm pretty sure I got the recipe out of a Weber cookbook.

Ross in Ventura

This should get you started

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=732400&catid=1

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=727989&catid=1

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=725029&catid=1

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=692962&catid=1

Ross

Rib Fan

You are getting some great replies. Bottom line there are many ways of cooking thighs. Here are some I do at a lower temp (275ish) indirect and sauce in the last 30-40 minutes using Cherry as the smoke of choice.



This thigh was done indirect at a higher temp and sauced at the end.



I prefer a slower cook with thighs.

Wayne

fishlessman

now what can we cook with the chicken fat

irishrog

render it down, and use for roast potatoes. There is a use for everything, it's just not always healthy.
Greetings from Ireland, Roger

thirdeye

Thanks Darian, one more thing..... it gives me a chance to bring a tool from the hardware store into the kitchen. Heheee.

Hungry Celeste

My favorite thigh recipe: ga nuong, a typical Vietnamese dish. Marinate a pound or two of boneless, skinless thighs in 1/4 tsp sugar, 1/2 tsp salt, 1 tsp ground black pepper, 1 T fish sauce, 1 T fresh lime juice, and 2 T oil. Grill, directly, over high heat (around 400-500 degrees) for 10-12 minutes, flipping once. The hot, quick cook keeps the thighs juicy, and the bit of sugar in the marinade makes for a nice char. This marinade is definitely greater than the sum of its parts. Slice up the chicken and eat wrapped in lettuce leaves or rice papers. See a photo of the cooked chix on my blog: http://bouillie.wordpress.com/2009/03/25/ga-nuong-simple-but-delicious/

fishlessman

after all that work i wouldnt throw it away either, went googling and found a chicken fat sauted bok choy salad with proscuito. i dont eat lettuce, but i could eat that i sometimes saute cabbage salads with bacon, so why not some bokchoy in chicken fat yum

Rolling Egg

Great looking pics guys. I think yoo just set my Saturday cook up for me. I have some of those cast iron boats I need to use anyways

Unknown

Those look really nice...

Beer and chicken - how could you go wrong!

Michael