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Fwismoker
04-22-2014, 08:50 PM
These are just the cryo pack thighs from Costco. The skin was just basically hanging on so i put tooth pics in just to kinda hold it in place.

Coated with olive oil and rubbed with jerk rub. It's amazing what a little heat and fire can do to chicken skin. Soooooooo good! :hungry: Forget just having bite through, I'll take fire crisp bite through skin all day long.

http://i1226.photobucket.com/albums/ee407/Amerivet/P1020360_zps719f6fac.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1020360_zps719f6fac.jpg.html)

http://i1226.photobucket.com/albums/ee407/Amerivet/P1020361_zps6da8876f.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1020361_zps6da8876f.jpg.html)

http://i1226.photobucket.com/albums/ee407/Amerivet/P1020363_zpsc68f099c.jpg (http://s1226.photobucket.com/user/Amerivet/media/P1020363_zpsc68f099c.jpg.html)

Packmanjim
04-22-2014, 08:52 PM
I love me some crispy thigh's. Great job, thanks for sharing.

MikeR
04-22-2014, 08:52 PM
Love the skin like that. :thumb: I'll take two please.

Jason TQ
04-22-2014, 08:59 PM
Grilling chicken thighs is probably my favorite was to eat them. The crispy skin is awesome. I like Costco chicken too :-D.

ShencoSmoke
04-22-2014, 09:03 PM
That is real chicken. Amen brother.

Fwismoker
04-22-2014, 09:05 PM
Grilling chicken thighs is probably my favorite was to eat them. The crispy skin is awesome. I like Costco chicken too :-D. They aren't the prettiest thighs in the world and i wish the skin wasn't half ripped off but it's a good deal!

I like that they're individually wrapped too.

ShencoSmoke
04-22-2014, 09:18 PM
Reminds me of when I was in the Caribbean. That first cab ride down the back roads where you could see and smell the chicken being grilled at the road side stands. I remember seriously considering jumping out of a moving car to get to it!

Garrett
04-22-2014, 09:19 PM
You've got chicken figured out. It sure looks good!!!

Big George's BBQ
04-22-2014, 09:26 PM
Looks good to me Love crispy skin

c farmer
04-22-2014, 09:49 PM
You are the chicken king.

They looks awesome.

FC BBQ
04-22-2014, 10:10 PM
Good looking chicken.

cameraman
04-22-2014, 10:13 PM
What cooker, what internal temp? Looks great.

smoke ninja
04-22-2014, 10:22 PM
You are the chicken king.

They looks awesome.

I was thinking the same thing.

http://i1121.photobucket.com/albums/l520/smokeninjabbq/Tim_O_Brien__The_Chicken_King2_zpsk68jvgfx.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Tim_O_Brien__The_Chicken_King2_zpsk68jvgfx.jpg.htm l)

Fwismoker
04-22-2014, 10:28 PM
What cooker, what internal temp? Looks great. Cooked on the little mini, 350-400 to about 170 IT and then seared in the fire real quick.

I was thinking the same thing.

http://i1121.photobucket.com/albums/l520/smokeninjabbq/Tim_O_Brien__The_Chicken_King2_zpsk68jvgfx.jpg (http://s1121.photobucket.com/user/smokeninjabbq/media/Tim_O_Brien__The_Chicken_King2_zpsk68jvgfx.jpg.htm l) LMAO, leave it to ninja to google and find the king chicken! Good stuff. :laugh:

sliding_billy
04-23-2014, 03:06 AM
That looks delicious.

sam3
04-23-2014, 05:53 AM
Yup, that will work. Nice job Keith!

Sammy_Shuford
04-23-2014, 06:15 AM
Awesome chicken!

Bigr314
04-23-2014, 06:21 AM
2 of my favorites, thighs and jerk. Great looking cook.

harris92
04-23-2014, 07:23 AM
It looks fantastic! Great job...

Astrobeerman
04-23-2014, 07:23 AM
These look great. Drooling. Did you place the thighs skin down or up? Also, tell me more about this searing. Is that what gives the crispy skin or does the 350-400 to IT of 170 do the trick? Is that caveman style, directly on the coals or something? Ive only smoked chicken a couple times, hence the questions. I appreciate the help.

Fwismoker
04-23-2014, 09:46 AM
These look great. Drooling. Did you place the thighs skin down or up? Also, tell me more about this searing. Is that what gives the crispy skin or does the 350-400 to IT of 170 do the trick? Is that caveman style, directly on the coals or something? Ive only smoked chicken a couple times, hence the questions. I appreciate the help.

If I'm gonna fire sear (caveman) or on the grate I go skin up the whole cook.

The heat will do it if it goes skin down though some direct heat helps...if i do that i will flip skin down the last half of the cook. These i went skin up to 170 and put them directly in the coals for 10-15 seconds per side.

drumdawg67
04-23-2014, 10:56 AM
Nice looking yardbird.

firefighter4634
04-23-2014, 01:26 PM
Those look awsome!

Crashtested
04-23-2014, 01:32 PM
I take two orders of four thighs and a bucket of them taters, Please and thank you.
You just made me really hungry. Looks like you did it up right.

tsimm15
04-23-2014, 07:35 PM
Food looks great.

Fwismoker
04-23-2014, 07:53 PM
I take two orders of four thighs and a bucket of them taters, Please and thank you.
You just made me really hungry. Looks like you did it up right. Gotta love fried taters! I have to remember to pick up bacon ends because they add so much flavor.

revkab
04-23-2014, 10:23 PM
I also like Jerk-style Chicken, but I simply do it in the skillet. I start with a cast iron skillet, heated to medium, add a little olive oil, then a couple of tablespoons of Walker Woods paste jerk-rub and saute until it is well distributed in the oil. I then do a light sear on the thighs, both sides, then reduce the heat and finish cooking until done.
This always gives me a nicely colored, crispy-bite through skin, and incredible flavor.

If I just want good smoke flavored chicken, I do HnF on a Weber - click my link: http://www.bbq-brethren.com/forum/showpost.php?p=2895111&postcount=54

JazzyBadger
04-23-2014, 10:27 PM
Only thighs I can find at Costco are boneless, and I WANT the freaking bones for chicken stock.

Fwismoker
04-23-2014, 10:36 PM
I also like Jerk-style Chicken, but I simply do it in the skillet. I start with a cast iron skillet, heated to medium, add a little olive oil, then a couple of tablespoons of Walker Woods paste jerk-rub and saute until it is well distributed in the oil. I then do a light sear on the thighs, both sides, then reduce the heat and finish cooking until done.
This always gives me a nicely colored, crispy-bite through skin, and incredible flavor.

If I just want good smoke flavored chicken, I do HnF on a Weber - click my link: http://www.bbq-brethren.com/forum/showpost.php?p=2895111&postcount=54
Yep we both do it similar. I use olive oil pre rub and kinda reverse sear... I like mixing things up so i'm up for the CI.
Only thighs I can find at Costco are boneless, and I WANT the freaking bones for chicken stock. Jazzy they should have Perdue in cryovac i would think.