Chicken Thighs ala Thirdeye

Ross in Ventura

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Skinned and de-boned 11 chicken thighs.
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Bones scraps and fat.
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Six with Southern Flavor BBQ Seasoning and five marinaded in Italian dressing and Southern Flavor BBQ Seasoning
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On the Egg at 250* raised grid direct.
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Turned at 30-min.
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Pulled at 181* internal, 1:45-min.
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I like my skin crispy.
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Served with tatters and salad, vary tasty.

Thanks Wayne for your site and contributions

Recipe:http://playingwithfireandsmoke.blogspot.com/1997/05/perfect-thigh-work-in-progress.html

Ross
 
Nice job on the chickens.
 
Thanks for sharing Ross!

So which was better the marinated chicken or the non marinated?
 
The chicken looks really good but it makes me sad to see the glass of water:sad:
 
Thanks for the post and links Ross.

I missed this on Wayne's site.

I never tried deboning the thighs, and along with this skin scrape method, might actually get the family to start liking more thank plain old breast meat.

Thanks!
 
Ross, they look fantastic! I love crispy skin too. :cool:
 
Looking good Ross -will be putting that on the list - someone has chicken thighs on sale this week.
 
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