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Ross in Ventura
09-11-2015, 03:16 PM
http://i196.photobucket.com/albums/aa174/RossMaehl/2015/47fe3be8-371f-49b9-a5a8-0efa89e7f314_zpscolsqxfm.jpg (http://s196.photobucket.com/user/RossMaehl/media/2015/47fe3be8-371f-49b9-a5a8-0efa89e7f314_zpscolsqxfm.jpg.html)
Four chicken thighs seasoned with Himalayan Salt, Pepper, and Dizzy Pigs Raging River Rub.
http://i196.photobucket.com/albums/aa174/RossMaehl/2015/f75c7d70-54b9-48c3-a537-c5be5e815125_zpscwx9vxmd.jpg (http://s196.photobucket.com/user/RossMaehl/media/2015/f75c7d70-54b9-48c3-a537-c5be5e815125_zpscwx9vxmd.jpg.html)

http://i196.photobucket.com/albums/aa174/RossMaehl/2015/ed1fa03d-8973-4f8b-8271-970d64cbc569_zpsrqlpq1pd.jpg (http://s196.photobucket.com/user/RossMaehl/media/2015/ed1fa03d-8973-4f8b-8271-970d64cbc569_zpsrqlpq1pd.jpg.html)
I'm going to grill these four thighs for five minutes turn 45* then another five minutes. Turn over on the other side and do the same.
http://i196.photobucket.com/albums/aa174/RossMaehl/2015/56180250-0b12-4437-b2ec-ce0f0a492964_zpscig5jrv0.jpg (http://s196.photobucket.com/user/RossMaehl/media/2015/56180250-0b12-4437-b2ec-ce0f0a492964_zpscig5jrv0.jpg.html)

http://i196.photobucket.com/albums/aa174/RossMaehl/2015/85f91169-438f-4cb7-bc7f-68f052dc699e_zpsaczsdhdl.jpg (http://s196.photobucket.com/user/RossMaehl/media/2015/85f91169-438f-4cb7-bc7f-68f052dc699e_zpsaczsdhdl.jpg.html)

http://i196.photobucket.com/albums/aa174/RossMaehl/2015/b4b8ea49-9874-469b-a35e-a89ca0425710_zps2bsj8irb.jpg (http://s196.photobucket.com/user/RossMaehl/media/2015/b4b8ea49-9874-469b-a35e-a89ca0425710_zps2bsj8irb.jpg.html)

http://i196.photobucket.com/albums/aa174/RossMaehl/2015/91683996-916b-4b30-900d-7647a3e88a8f_zpsrzsmvqd6.jpg (http://s196.photobucket.com/user/RossMaehl/media/2015/91683996-916b-4b30-900d-7647a3e88a8f_zpsrzsmvqd6.jpg.html)
Simple and very tasty. The Raging River Rub added another dimension to the chicken. This is the first time that we used it on chicken, usually we use it on Salmon.

Thanks for look-in

Ross

Yendor
09-11-2015, 03:27 PM
I love chicken thighs and would tear those apart!

How does the egg handle going from a smoking temp say 275°ish to high heat to finish off the meat? I like to smoke my thighs (indirect on the Weber) with some pecan, then direct to finish it off. I also microwave some potatoes then throw them on the grill so they get some smoke too. Dang it all makes me hungry.

cowgirl
09-11-2015, 03:50 PM
Looks wonderful Ross!

dave32063
09-11-2015, 04:55 PM
Occam's BBQ- The simplest preparation is probably the best!

bluetang
09-11-2015, 06:27 PM
Nice thighs there Ross!

Titch
09-11-2015, 06:30 PM
Looks delish from here

cheez59
09-11-2015, 07:39 PM
Those look so good. Thank you for not drowning them in sauce.

Diesel Dave
09-11-2015, 07:42 PM
I'm not a chicken fan but those look really good

PaulstheRibList
09-11-2015, 08:42 PM
Those look so good. Thank you for not drowning them in sauce.

Yes! Love eating BBQ Chicken with no or slight-glazed sauce!

THoey1963
09-12-2015, 05:43 AM
Those thighs look great. Not sure why you wasted plate space with those white things. Just put all four thighs on my plate and I am good...

jacob
09-12-2015, 05:46 AM
Looks Good!

Brewdino
09-12-2015, 08:45 AM
Looks great, best part of the bird. Someone should genetically engineer a chicken to produce all thigh meat.

Big George's BBQ
09-12-2015, 09:10 AM
Looks Great Ross We love grilled Chicken Thighs Having it tomorrow night

LMAJ
09-12-2015, 09:56 AM
That chicken looks great.

bbold
09-12-2015, 10:37 AM
Looks good

Phubar
09-13-2015, 06:46 AM
Those looking delicious Rossz!