Plaid Palace
Knows what a fatty is.
Let's hear your best smoked chicken thigh recipe, including temp you grill at and indirect/direct heat.
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Chicken thigh recipe
- Thread starter Plaid Palace
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- Captain Ron
For home cooking I really don't have a recipe. I brine the thighs for an hour then let them equalize for an hour, season and grill. For the brine I typically use kosher salt, brown sugar, soy sauce and some rub, and for the seasoning it is whatever hits me that day.
mattmountz94
Babbling Farker
I love boneless thighs just with salt and pepper grilled very hot. Last few minutes throw some bbq sauce and let that char/ burn.
nachos4life
Take a breath!
If I have time and want to put in the effort, I like to brine for a couple hours, scrape the skin (i don't brine the skin), season, cook skin side down in a pan with some margarine covered with foil for about an hour at 250. 40 mins or so if at 300. Then I take them out, flip them over and cook for about an hour more until 170-180 IT adding a glaze at the end. This is done on a RF offset or WSM or UDS. I usually use hickory wood.
Now, if I don't feel like messing with all that or am not at a comp, I usually skip the thighs and throw some HDD or SGH on some whole wings and let 'em ride at 325-350 til done.
Now, if I don't feel like messing with all that or am not at a comp, I usually skip the thighs and throw some HDD or SGH on some whole wings and let 'em ride at 325-350 til done.
Bone in thighs Brine in equal parts kosher salt, brown sugar, and add a little honey and old bay seasoning for 2 hours. Rinse, dry and let rest at least 2 hrs Add seasoning and cook on the Egg raised direct at 350 to 400- about 35 min
Bludawg
somebody shut me the fark up.
Brine it 1hr air dry it 4 hrs, brush it with mayo, rub it, cook it hot in direct.
Blu's Bird Brine
1/2 gal water
1/4 cup pickle or table salt
1/4 cup honey
1 tbl cider vinegar
1 tbl lousinaan style hot sauce
juice of 1 lemon
juice of 1 lime
Brine the poultry for 1 hr per lb rines air dry in the refer for 4 hrs to over night.
BBQ Chicken Rub
Morton salt Co
Ingredients
4 Tbsp Morton ® Kosher Salt
1 Tbsp Ground Black Pepper
1 Tbsp Garlic Powder
½ tsp Cayenne Pepper
2 Tbsp Brown Sugar
3 Tbsp Paprika
1 Tbsp Chili Powder
Directions MIX all ingredients in a bowl.
Blu's Bird Brine
1/2 gal water
1/4 cup pickle or table salt
1/4 cup honey
1 tbl cider vinegar
1 tbl lousinaan style hot sauce
juice of 1 lemon
juice of 1 lime
Brine the poultry for 1 hr per lb rines air dry in the refer for 4 hrs to over night.
BBQ Chicken Rub
Morton salt Co
Ingredients
4 Tbsp Morton ® Kosher Salt
1 Tbsp Ground Black Pepper
1 Tbsp Garlic Powder
½ tsp Cayenne Pepper
2 Tbsp Brown Sugar
3 Tbsp Paprika
1 Tbsp Chili Powder
Directions MIX all ingredients in a bowl.
Cornell Chicken
Bludawg
somebody shut me the fark up.
Dam you I'm hungry now:razz:
tom b
somebody shut me the fark up.
Fire roasted fried chicken thighs.
this will be going on at my house tonight
Fwismoker
somebody shut me the fark up.
The recipe isn't near as important as the cooking method. At minimum for the best quality bird parts cook raised direct over charcoal. Cooking over a live fire is the end game for the best goodness.
As far as seasoning goes I rarely brine thighs....the closest is a marinade in hot sauce and bread crumbs. Many times it's simply SPG and cooking like normal raised direct.
K.I.S.S for the best bird!!!!
As far as seasoning goes I rarely brine thighs....the closest is a marinade in hot sauce and bread crumbs. Many times it's simply SPG and cooking like normal raised direct.
K.I.S.S for the best bird!!!!
robinfresno
Full Fledged Farker
I don't have the recipe in front of me but it's an old one off a comp forum; I can find the name of it when I get home but basically it's bone in skin on thighs with the bones removed; marinated in zip lock with a bottle of Italian dressing overnight; dried on a rack in the fridge during the day; rubbed a couple hours before cooking and then smoked at 280f until 165f, glazed with bbq sauce and then pulled at 185f I believe.
EDIT: Found the recipe
so I was a little off; the one above I use as I don't want to put that much work into thighs but the one below gave me the best thighs ever and takes a lot more time...
Posted by Jumpin' Jim on January 31, 2001 at 21:04:41:
For contests I only cook thighs and I cook 16 of them. I marinade them in Paul Newman's Own (Olive Oil and Vinegar) 4-8 at a time in a heavy zip lock bag depending on the size of the thighs. I start them marinating at approx. 4 pm on Friday.
I have used various rubs but what I really like these days is Head Country (Ponca City, OK) tweaked for heat which I get by adding a small amount of Cayenne Pepper. The thighs come out of the marinade at 7:30 sat morning and I lightly and evenly dust them with the rub.
I put them on the smoker and cook them to 180 degrees internal temp in exactly three hours. If I am using the Ole Hickory I use pecan and if I am cooking on Traeger or a Fast Eddy Smokebox I use hickory pellets.
At the three hour mark I test each thigh with a toothpick for tenderness. I put my best 8 in one half size alum pan from Sams Club with one bottle of Head Country Original Sauce. I put the second best 8 in the other pan. I loosely tent the pans with foil and let them woller in the sauce for approx. one hour.
Half hour before turn-in I take 8-10 best thighs and put them on Weber Kettle or Cajun Grill indirect with a reasonably cool fire so I won't burn the sauce. I taste one of the worst thighs and make an assessment of how it tastes and if I think that taste can do well. If I need to make adjustments, especially with salt, I do it at this time and then set the seasoning with a light brushing of sauce.
For turn-in I pick my best six thighs and put them in the box. No special arrangement because the thighs usually take up most of the room. Just try to have a decent looking box.
This process doesn't always work but it has been very good to me. If any of you want more specifics please email me directly. I assume most of you are very good cooks and will be able to take this brief process and make it work for you. By the way Paul Newman's is a very good marinade for other meats, especially lamb when combined with Head Country Rub and Head Country Sauce.
EDIT: Found the recipe
so I was a little off; the one above I use as I don't want to put that much work into thighs but the one below gave me the best thighs ever and takes a lot more time...
Posted by Jumpin' Jim on January 31, 2001 at 21:04:41:
For contests I only cook thighs and I cook 16 of them. I marinade them in Paul Newman's Own (Olive Oil and Vinegar) 4-8 at a time in a heavy zip lock bag depending on the size of the thighs. I start them marinating at approx. 4 pm on Friday.
I have used various rubs but what I really like these days is Head Country (Ponca City, OK) tweaked for heat which I get by adding a small amount of Cayenne Pepper. The thighs come out of the marinade at 7:30 sat morning and I lightly and evenly dust them with the rub.
I put them on the smoker and cook them to 180 degrees internal temp in exactly three hours. If I am using the Ole Hickory I use pecan and if I am cooking on Traeger or a Fast Eddy Smokebox I use hickory pellets.
At the three hour mark I test each thigh with a toothpick for tenderness. I put my best 8 in one half size alum pan from Sams Club with one bottle of Head Country Original Sauce. I put the second best 8 in the other pan. I loosely tent the pans with foil and let them woller in the sauce for approx. one hour.
Half hour before turn-in I take 8-10 best thighs and put them on Weber Kettle or Cajun Grill indirect with a reasonably cool fire so I won't burn the sauce. I taste one of the worst thighs and make an assessment of how it tastes and if I think that taste can do well. If I need to make adjustments, especially with salt, I do it at this time and then set the seasoning with a light brushing of sauce.
For turn-in I pick my best six thighs and put them in the box. No special arrangement because the thighs usually take up most of the room. Just try to have a decent looking box.
This process doesn't always work but it has been very good to me. If any of you want more specifics please email me directly. I assume most of you are very good cooks and will be able to take this brief process and make it work for you. By the way Paul Newman's is a very good marinade for other meats, especially lamb when combined with Head Country Rub and Head Country Sauce.
Roguejim
is Blowin Smoke!
The recipe isn't near as important as the cooking method. At minimum for the best quality bird parts cook raised direct over charcoal. Cooking over a live fire is the end game for the best goodness.
As far as seasoning goes I rarely brine thighs....the closest is a marinade in hot sauce and bread crumbs. Many times it's simply SPG and cooking like normal raised direct.
K.I.S.S for the best bird!!!!
Have you ever tried hanging the thighs? Might be an improvement. :razz:
Fwismoker
somebody shut me the fark up.
They are hanging Jim, only in addition to that are engaging in some acrobatics! It's kind of like juggling with 1 arm tied behind your back. :biggrin1:
I'm a fan of the dry brine for chicken these days but honestly for just thighs I don't really brine them. I really like old bay on chicken so my rub is mostly that with garlic powder, a little salt and pepper for seasoning thighs. I cook them at 375-400 in the wsm or the kettle, in the wsm I go direct over the coals and in he kettle I bank the coals to the side but I do. Push some smaller embers under the chicken to get some of that direct heat/chicken drippin on the coals love. Not sure what temp I pull at but when the skin is crisp and the fat looks good and rendered I pull them.
GA1dad
Full Fledged Farker
I don't know which is sexier,,, the chicken or your avatar.
BTW,,, I expect my rotisserie basket to arrive today,,, looking forward to RFC
BTW,,, I expect my rotisserie basket to arrive today,,, looking forward to RFC
THoey1963
somebody shut me the fark up.
Marinade in Italian Dressing and grill over high heat. Last set I did, the gasser was over 400*. Skin turned out great.
Oh, or marinade in Soy Sauce, Rice Wine, Garlic, Ginger, some spicy pepper, and a little Sugar (throw in a pot, heat to boiling, cool and then marinate over night).
Oh, or marinade in Soy Sauce, Rice Wine, Garlic, Ginger, some spicy pepper, and a little Sugar (throw in a pot, heat to boiling, cool and then marinate over night).
Bratylten
Knows what a fatty is.
Skinless boneless thighs marinated in Walkerswood and cooked over high heat
I haven't tried it yet, but I have the ingredients for this relish to go with it and will be trying it out this weekend.
Relish Ingredients:
2 cups freshly diced pineapple
1/4 cups diced cilantro
1/4 cups diced red bell pepper
1/4 cups diced red onion
2 tbsp lime juice (juice of 1-2 limes)
1/2 tsp salt
1 tsp honey
1 tbsp extra virgin olive oil
I haven't tried it yet, but I have the ingredients for this relish to go with it and will be trying it out this weekend.
Relish Ingredients:
2 cups freshly diced pineapple
1/4 cups diced cilantro
1/4 cups diced red bell pepper
1/4 cups diced red onion
2 tbsp lime juice (juice of 1-2 limes)
1/2 tsp salt
1 tsp honey
1 tbsp extra virgin olive oil
