Chicken Thigh Question

Chicken is so easy and there are many ways to cook.

I like direct on a raised grid with lower lump level in the fire box. That is sort of a low and slow method.

Indirect is always good.

As for the rubs, you are going to love the DP selections. Start off with the Dizzy Dust. I use different flavors all the time. Shanking the tree is a a very good selection (great on baked potatoes also), then go to some adventitious flavors swamp venom and jamaican firewalk.

Smell the seasonings and if you like the smell use it.

It is fun to experiment in both cooking techniques and seasonings.

GG

Thighs are MUCH more forgiving than breasts. (gotta be a comment in there, somewhere :evil: )

If you have an elevated grid, I would:
1) Separate the skin from the meat,
2) Let the thighs sit in the frig uncovered overnight to dry out the skin,
3) Shaking the Tree is a good basic rub, Swamp Venom or Red-Eye Express if you want to spice it up some. Work some rub under the skin and on top.
4) Small amount of lump, 400* direct cook on elevated grid. Turn every 10 minutes until 200* internal. You can serve as is with sauce on the side, or sauce them after they are done - coat with sauce and back on grill about 2 minutes per side.

Also you CAN put different rubs on the thighs and use a toothpick code to identify the rubs and see what you like best.

You couldn't ask for a batter selection of flavors to try out on thighs..... your taste buds will be the best judge.

I'm partial to either a raised direct set-up using lower pit temps (250° for about 2-1/2 hours), or a higher pit temp with an indirect set-up 400° for about 45 minutes). Either way, an internal temp of 170° is good for me.

With either method of cooking, one option to explore is to peel back the skin, season the meat, then pin the skin back in place with toothpicks. Trim or scrape the fat off before seasoning.

Good Idea to coat them in EVOO, or make a paste out of the EVOO and your rub.