Chicken Thighs

Roby · Oct 22, 2011

Hey brethren, what do you guys like to do with chicken thighs? A buddy has some he wants me to smoke up with him tomorrow and was just wondering how you guys go about preparing them and what temps you guys run?

Thanks, Roby

J.R.B. · Oct 22, 2011

I usually give them a light coating of olive oil and sprinkle them with a good rub that is heavy on the garlic. I happen to like garlic. Then I cook them at 220* and use apple wood for smoke. I also happen to like apple wood.:-D

bigzthamoose · Oct 22, 2011

ya know what you dont want to do? scrape the freakin fat off the skin. That sux. :doh:

BillywannaQ · Oct 22, 2011

I agree Moose. I did that for the first time a week ago after I read about here. What a pain! It does make a nice bite through skin. I've never had that before. I did find that a plain old soup spoon does a pretty good job.

skeetmoses · Oct 22, 2011

Chicken thighs are great on the grill! I normally wouldn't even buy them but after baking them a few times I tried them on the grill and put them on the grill more than wings.

Your're right, gotta have a good seasoning on them. I keep the fat on to help flavor them.

Hey check out my blog: BBQ and women http://bbqandwomen.blogspot.com/2011/10/bbq-chicken-parts.html

VitaminQQQ · Oct 22, 2011

I do thighs a lot. They're very tasty and hard to screw up. My standard technique is to trim them, apply a rub between the skin and the meat (pepper, paprika, red pepper, salt, ...), and let them sit in the fridge for a few hours. I usually do them at about 300 degrees. Lower than that and the skin will end up chewy. I take them off when they reach 160 degrees.

Twisted Martini · Oct 23, 2011

Love 'em! Coat in a little canola or olive oil, hit em with some rub and then indirect at 300-350 until almost done, then toss em on sweet baby rays and on for another 15 min or so. Can't go wrong.

tmehlhorn · Oct 23, 2011

Me i go a little different. First i deskin them, then coat in some rub. I smoke them about an hour with cherry wood, then put on a little curly bbq sauce and reverse sear.

kitts21 · Oct 23, 2011

I like to brine mine over night, then hit them with some greek seasoning, and on to the UDS for about an hour. Turn out great every time.

Even better when you throw some mac & cheese on with them.

Love me some chicken thighs:becky:

JMSetzler · Oct 23, 2011

I like to cook mine at 350° for a good skin. If I cook them lower and slower, I generally toss them on the grill for a while to crisp up the skin afterwards.

TIMMAY · Oct 23, 2011

high heat is the way to go. Lately I have been lazy, I use a generic pork rub and then throw em on indirect on the kettle till they are done, if I am feelin fishy I will dip em in either wing sauce or bbq sauce.

They also go awesome in tacos or enchiladas. After they are cooked through, I let em cool a bit then debone and prep the taco/enchiladas.
http://www.bbq-brethren.com/forum/showthread.php?t=118286

southernstyle · Oct 23, 2011

breast and wings low and slow cause the skin is pretty forgiving, but thighs are a differant story. i usually scrape the fat and cook at 250, but if lm lazy and dont scrape then i cook at a 350 to make a nice skin. if you dont scrape the thighs then you can bring your internal to 185 that will help with the skin

Dragonfly · Oct 23, 2011

I like to trim mine and cook indirect at 350. Throw on some Head Country or SBR at the end....pretty tasty

Roby · Oct 23, 2011

Thanks for the answers guys. I got an idea of what I'll do and post some PrOn later tonite or tomorrow.

Thanks again everybody

Blackened · Oct 23, 2011

350-400.. I don't brine thighs, plenty of fat to keep them moist

bwebb0017 · Oct 23, 2011

I noticed a couple of you mention coating them with olive oil before the rub. I'm just wondering, is the purpose of this just to make the rub stick better? Or does it help crisp up the skin? If it's to help crisp the skin, or to make the finished product juicier or something, we might give that a try.

Mo-Dave · Oct 23, 2011

If you want bite through skin, very lightly oil the skin, what oil you use is not a big deal its just to make the seasoning stick. Cook around 230/250 and at about the last 15/20 minutes before done put them in a foil pan sprayed with pam or something similar, lay on some sauce if you want them sauced, cover with foil and finish.

For a crisper skin, if you have the time put them on a pan uncovered in a fridge for at least a couple hours or overnight, unseasoned and patted as dry as you can get them. Just before putting on a hot grill 300/350 season them and don't put sauce on them or they may not have a crispy skin. I prefer to go with the bite through skin method myself.
Dave

LMAJ · Oct 23, 2011

I trim them up to get the big globs of fat off, rub them down with my rub of choice then do them raised direct in the 300 - 325 range to crisp up the skin. Love thighs.

Chicken Thighs

Roby

Knows what a fatty is.

J.R.B.

Found some matches.

bigzthamoose

Knows what a fatty is.

BillywannaQ

Full Fledged Farker

skeetmoses

Found some matches.

VitaminQQQ

Found some matches.

Twisted Martini

Knows what a fatty is.

tmehlhorn

Full Fledged Farker

kitts21

Knows what a fatty is.

JMSetzler

Babbling Farker

TIMMAY

is Blowin Smoke!

southernstyle

is one Smokin' Farker

Dragonfly

Full Fledged Farker

Roby

Knows what a fatty is.

Blackened

is one Smokin' Farker

bwebb0017

Guest

Mo-Dave

Quintessential Chatty Farker

LMAJ

somebody shut me the fark up.

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