Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Thighs....chicken thighs

RajunCajun
RajunCajun Posts: 1,049
in EggHead Forum
I must admit that I don't do much chicken other than spatchcocked.  Looking to do some leg quarters and wings, jerk style.  Any suggestions on method, time and temp?  Indirect or direct? 

Thanks
The problem with a problem is that you don't know it's a problem until it's a problem, and that is a big problem.
Holding the company together with three spreadsheets and two cans connected by a long piece of string.
· Share on FacebookShare on Twitter

Comments

  • JethroVA
    JethroVA Posts: 1,251
    I'd say whatever works for your spatch will work for the pieces and parts. Just less time needed.  I do raised, direct, 350ish.
    Richmond and Mathews County, VA. Large BGE, Weber gas, little Weber charcoal. Vintage ManGrates. Little reddish portable kamado that shall remain nameless here.  Very Extremely Stable Genius. 
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    whatever you decide on, I would make sure you use @Ozzie_Isaac 's sauce. It appears to be applicable to legs, thighs, and breasts.

    · Share on FacebookShare on Twitter
  • KiterTodd
    KiterTodd Posts: 2,466
    Boneless skinless chicken thighs are a fantastic cook on the grill!  So much flavor and so easy to cook.

    I know this is not the advice you wanted, but you really cannot screw them up.  Put any marinade or rub on them and you'll be amazed.  They dark meat in the thighs carry a lot of flavor and the higher fat content keeps them moist.
    LBGE/Maryland
    · Share on FacebookShare on Twitter
  • BriStarkey
    BriStarkey Posts: 15
    I go bone in, skin on. Oil and season with Whirly Bird. Start cook at 300 and let temps slowly rise to 400 indirect. Cook or 1.5 to 2hours. Coat with Alabama white sauce and give them 5 minutes to let the sauce set before removing them from the grill. I also like to use apple wood when cooking thighs.

    LBGE bought used & one new MBGE, Weber Kettle. Looftlighter, Kick Ash Basket,

    East Nasvhille

    · Share on FacebookShare on Twitter
  • herbu
    herbu Posts: 125
    BriStarkey said:Coat with Alabama white sauce
    Big Bob Gibson?
    Of all the lies I tell, "Just kidding" is my favorite.

    XLBGE, Jordan Lake, NC
    · Share on FacebookShare on Twitter
  • Gunnar
    Gunnar Posts: 2,307

    Raised direct...400ish...to temp...30 minutes plus.....these four were shy of 2 lbs...large jalapeno.

    LBGE      Katy (Houston) TX
    · Share on FacebookShare on Twitter
  • BriStarkey
    BriStarkey Posts: 15
    herbu said:
    BriStarkey said:Coat with Alabama white sauce
    Big Bob Gibson?
    I use white sauce from a place we have in Nashville, Martin's BBQ. It is fantastic!

    LBGE bought used & one new MBGE, Weber Kettle. Looftlighter, Kick Ash Basket,

    East Nasvhille

    · Share on FacebookShare on Twitter

Categories