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My tastiest chicken yet came about mostly by accident.
epcotisbest
Posts: 2,176
Put some thighs on to marinate this morning in some Wishbone EVOO dressing with roasted red pepper. Got home early and got the lump lit and started putting some spices on the thighs. I just started grabbing stuff out of the cabinet. I did black pepper, garlic powder, paprika, oregano and red pepper flakes.
Indirect at 350 to internal temp of 170 using a little apple wood for smoke. Halved some squash and put them in the drip pan with some assorted spices as well.
Served with some leftover lima beans and roasted, diced sweet potato. These were incredibly tasty, very very moist and juicy, flavorful and a different flavor altogether from my standard way of just some rub on the chicken.
Hard to beat thighs when they are on sale for .59 per pound. I cook them indirect just because I guess I am lazy, and it does result in somewhat rubbery skin, but it is still tasty.
Indirect at 350 to internal temp of 170 using a little apple wood for smoke. Halved some squash and put them in the drip pan with some assorted spices as well.
Served with some leftover lima beans and roasted, diced sweet potato. These were incredibly tasty, very very moist and juicy, flavorful and a different flavor altogether from my standard way of just some rub on the chicken.
Hard to beat thighs when they are on sale for .59 per pound. I cook them indirect just because I guess I am lazy, and it does result in somewhat rubbery skin, but it is still tasty.
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Heck yeah those look perfect. Looks like a great meal.Snellville, GA
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Yum! What was the accident part?Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes -
The accident part was having no real plan and just grabbing random stuff out of the cabinet and sprinkling it on. Wound up being a good combination.Cookbook_Chip said:Yum! What was the accident part? -
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Looks scrumptious!!
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I'm a thigh man, myself. They're damn hard to beat. The grub looks great!
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Nicely done. I prefer cooking chicken indirect too, since I don't dig the flavor of the chicken fat hitting the coals.
I let the temp creep up to about 475 when I egged some chicken 1/4s recently, and the skin turned out fine. Not bite-through or crispy, but not rubbery either. I think the higher temp rendered more of the fat out.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Good idea. I will try indirect but at a higher temp next time.caliking said:Nicely done. I prefer cooking chicken indirect too, since I don't dig the flavor of the chicken fat hitting the coals.
I let the temp creep up to about 475 when I egged some chicken 1/4s recently, and the skin turned out fine. Not bite-through or crispy, but not rubbery either. I think the higher temp rendered more of the fat out. -
those look good. Thighs are my favorite part of the chicken. I would love to have some the way my Mom fried them.Marshall in Beautiful Fruit Cove, FL.
MiniMax 04/17
Unofficial BGE MiniMax Evangelist
Facebook Big Green Egg MiniMax Owners Group -
I always finish my indirect chicken parts with a quick sear to get the skin nicer. Doesn't seem to take too long to get to temp, especially if you are over 350. Just yank everything out and drop the grid back on as low as possible.
Bob
New Cumberland, PA
XL with the usual accessories -
Yeah, my Grannie made the best fried chicken and the best biscuits, heck just about the best everything, I have ever tasted. She died in 1989. My wife has been trying to replicate her fried chicken and biscuits ever since, with no success. Guess Grannie's special touch just can't be matched.SaintJohnsEgger said:those look good. Thighs are my favorite part of the chicken. I would love to have some the way my Mom fried them. -
I tried that a couple of times but wound up with over charred chicken both times. Will try it again and watch them closer.Kayak said:I always finish my indirect chicken parts with a quick sear to get the skin nicer. Doesn't seem to take too long to get to temp, especially if you are over 350. Just yank everything out and drop the grid back on as low as possible. -
Looks great. Nothing like stumbling into a winner meal.
Thanks for sharing.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
I really enjoy having no set plan and scrounging up whatever I have in the kitchen and pantry to concoct a cook.epcotisbest said:
The accident part was having no real plan and just grabbing random stuff out of the cabinet and sprinkling it on. Wound up being a good combination.Cookbook_Chip said:Yum! What was the accident part?
Looks good, @epicotisbest.Living the good life smoking and joking
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