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Foiling chicken thighs

Smokin' Todd
Smokin' Todd Posts: 1,104
edited November -0001 in EggHead Forum
Has anyone ever attempted foiling chicken thighs during the cook?
I am in the mood for sweet thighs and am thinking about cooking them with the same foiling process as do with ribs...after so long foil with honey, brown sugar, and apple juice.
Wad-ya's-think?
ST
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Comments

  • Salmon
    Salmon Posts: 146
    Tongie006.jpg
    <p />Smokin' Todd, I always foil my thighs. The last 45 minutes I use a lot of sauce and a little chicken broth or apple juice mixed in.[p]Rick

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  • Smokin' Todd
    Smokin' Todd Posts: 1,104
    Salmon,
    I love that photo as i have seen it float around the forums in the past.
    Now when you say "a little mixed in" is that an attempt to keep as much cripsyness as possible?
    I am thinking that when I foil I am pretty much waiving crispy. Any tips?
    Thanx,
    ST
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  • Salmon
    Salmon Posts: 146
    Smokin' Todd, Actually this is a new photo taken just a few days ago. You are right though you they are not crispy. On the up side, better than half the time the skin is rather tender where you can just bite through it without pulling all of it off with the first bite. I'm thinking that the time in foil with the steam breaks down the skin a bit.[p]
    Rick

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  • Herm
    Herm Posts: 206
    Salmon,[p]Can you give me some details about the cook? I just bought a bunch of thighs and I'm looking to experiment a little. Those really look great.
    Thanks!

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  • Salmon
    Salmon Posts: 146
    Herm,[p]One hour in those aluminun 9 x 13 pans at about 260 degrees, one hour on the grate for color, I use guava wood. Then 45 minutes in the pan with about 12 oz or so of Head Country BBQ sauce and I put a sheet of foil over the pan........easy peasy.[p]Rick
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  • Herm
    Herm Posts: 206
    Salmon,[p]Thanks!

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