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Roll or flat chicken thighs on the BGE?
unoriginalusername
Posts: 1,146
in Cookbook
Doing skinless/boneless chicken thighs for sandwiches tonight.... I've always done these flat but all the photos I see they are rolled (skin on).
Do you egg your thighs flat or rolled up?
Do you egg your thighs flat or rolled up?
Comments
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One of my favorite backyard cooks is the skinless/boneless thigh. Cooked raised grid direct (flat) at 375 til I get a IT of 170-175.
-SMITTY
from SANTA CLARA, CA
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I'm with @SMITTYtheSMOKER
For a sandwich I would do them flat, quick cook, at a higher temp to get a little char on them.Thank you,DarianGalveston Texas -
I think you’re seeing pics of bone in, skin on thighs that have been competition trimmed.
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Even the comp boneless ones get rolled back up and put in muffin pans.DoubleEgger said:I think you’re seeing pics of bone in, skin on thighs that have been competition trimmed.Thank you,DarianGalveston Texas -
I did a dozen last night. Flat, at the felt line. 400Maryland, 1 LBGE
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Flat, direct and hot for me. Wifey likes the char so I apply rubs that’ll burn a little.
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Thanks all... turned out great, appreciate the tips
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I have had the same question and always cooked them rolled. Going flat next time!Southlake, TX and Cowhouse Creek - King, TX. 2 Large, 1 Small and a lot of Eggcessories.
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