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Thighs and a Salad

Mattman3969
Mattman3969 Posts: 10,458
in EggHead Forum
Seasoned some thighs with cumin,oregano, paprika & S&P. Went on the large raised direct with some cherry.  After 20mins corn went on the main grid and the last 5-6 the Romain went on 


Plated up with a salsa,EVOO and lime juice dressing
 

Happy Sunday Y’all !!

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analyze adapt overcome

2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Comments

  • jmarbs21
    jmarbs21 Posts: 139
    That looks like a great meal!
    Durham, NC
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  • johnnyp
    johnnyp Posts: 3,932
    Beautiful meal. 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • MotownVol
    MotownVol Posts: 1,072
    I like thighs!
    Morristown TN, LBGE and Mini-Max.
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  • NDG
    NDG Posts: 2,435
    @Mattman3969 very nice!  I do thighs often, but 90% of time I ditch the skin after cooking b/c texture (rubber) so I am curious if yours got crisp?
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • pgprescott
    pgprescott Posts: 14,544
    Another winner winner chicken dinner 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    NDG said:
    @Mattman3969 very nice!  I do thighs often, but 90% of time I ditch the skin after cooking b/c texture (rubber) so I am curious if yours got crisp?
    First off thank you! The thigh skins did crisp up. I did 1/2 skin on 1/2 off(for Mrs 3969). 
    I cook my skin on chicken about 4” above felt at 400-425. I generally don’t temp the thighs.  Usually when the skin is crispy the IT is around 180-190 which is no big deal with thighs. This temp provides the texture I like on thighs.  Kinda hard to overcook a thigh unless you treat them like @Mickey cooks his wings.  Lol. 

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • NDG
    NDG Posts: 2,435
    Mattman3969 said:
    NDG said:
    @Mattman3969 very nice!  I do thighs often, but 90% of time I ditch the skin after cooking b/c texture (rubber) so I am curious if yours got crisp?
    First off thank you! The thigh skins did crisp up. I did 1/2 skin on 1/2 off(for Mrs 3969). 
    I cook my skin on chicken about 4” above felt at 400-425. I generally don’t temp the thighs.  Usually when the skin is crispy the IT is around 180-190 which is no big deal with thighs. This temp provides the texture I like on thighs.  Kinda hard to overcook a thigh unless you treat them like @Mickey cooks his wings.  Lol. 
    Ok tnx - I’ll try “super raised direct” next time and keep them on longer - any other tricks you feel is worthwhile - like air drying in fridge night before and/or dust of corn starch ??
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    I’ve done both and had good results.  I rarely plan far enough ahead for the overnight drying.  Even on whole birds I pat dry, rub and cook 400-425 raised and get crispy skin.  Direct vs indirect is personal choice and I use both depending on what kinda meal I’m preparing and if I cooking sides on the same egg as the chicken and don’t want chicken smoke smell on the veggies.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • NDG
    NDG Posts: 2,435
    Got it, thanks.  I lost my way on crispy chicken skin awhile back . . I’ll try this next cook.
    Columbus, OH

    “There are only two ways to live your life.  One is as though nothing is a miracle.  The other is as if everything is” 
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  • Mattman3969
    Mattman3969 Posts: 10,458
    Good luck.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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