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Chicken Thighs and a Lot of Veggies
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Doc_Eggerton
Posts: 5,321
Won't get to cook for a couple of days. We have lots of frozen meat, but want our usual veggies. The veggies are surprisingly durable, and reheat well for days.
So here's a double cook of veggies to cover one dinner and three lunches.
Chicken thighs were marinated 24 hours in teriyaki, done raised grid at 400 for 15 minutes then flipped for 10 more until internal was in the high 170s. We always blacken the skin on teriyaki chicken, but we don't eat it. The inside is moist and tender.
Veggies done direct, raised grid at 350 for 15 minutes before the chicken went on, then stirred every 10 minutes until the meat was done.
Pics to follow.
So here's a double cook of veggies to cover one dinner and three lunches.
Chicken thighs were marinated 24 hours in teriyaki, done raised grid at 400 for 15 minutes then flipped for 10 more until internal was in the high 170s. We always blacken the skin on teriyaki chicken, but we don't eat it. The inside is moist and tender.
Veggies done direct, raised grid at 350 for 15 minutes before the chicken went on, then stirred every 10 minutes until the meat was done.
Pics to follow.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
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Pics
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
I've seen on a few posts of yours saying you blacken but don't eat the skin? Is this a health concious reason or taste?
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Mostly diet, but the teriyaki marinade burns somewhat on direct and is a little bitter. Inside tastes good. On wings and legs we cook for tasty skin and do eat it.
IMO if you want crispy with teriyaki, you need to use indirect at a slower temperature.
Last time I did legs it was with Allegro Hot & Spicy, and the skin was crispy and delicious.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
thanks that what i thought. still trying to perfect crispy skin myself. keep up the good work doc!
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Nice looking meal. Where did the veggie baskets come from?
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Williams Sonoma
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
Great looking chicken! I have never tried the 24 marinade in teriyaki, but these look fantastic. Odd about it turning bitter, though....
XL and Medium. Dallas, Texas. -
It's just the skin that is bitter, and that is because the teriyaki burns under direct heat. If you want to eat the skin do an indirect cook. The meat was sweet and juicy.
We hot smoke turkey thighs this way and the skin remains sweet tasking.
Other marinades don't burn the same way. You can get a nice direct cook skin with Allegro Hot & Spicy, or use a rub. We like Treager Sweet on chicken.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys
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