Over my objection, the wife decided to have a dinner party this Sunday. She specifically said no red meat or pork, either fish or chicken. I opted for boneless-skinless thighs. seasoned, smoked at 150° for two hours and then either sous vide or air fry. The picture is half of what I plan on cooking. The other half are marinating in the frig. They will also have a short smoke and sous vide or air fry.

We used to eat them a lot when I was a kid, but they were bone in with paprika on top of that fat and then topped with BBQ sauce during the baking at some point.  For some reason, I don't like the thigh as an adult.

Looking forward to your final product.  Maybe you can convince me to give them a try again.

 
 Looks good. That should keep you in someones good books - I hope!

The VERY best chicken is thigh meat, lately we have been eating them boneless though. Skin on please….boy howdy!

I like making thighs. I am cheap so I usually end up buying bone in ones and boning them out, I take the skin and fry up crisp on the griddle. I will cut them in half so I have 2 pieces out of them to make them easier to work with to me.

I like that plan of SV, Smoke,Air Fry.

Be great seeing the finished product.

Chicken thighs are great.  We stuff them and wrap them with bacon.

I think that these were $1.97/lb.

Thats good eating and a lot cheaper than wings

Not sure about everyone else here, but the only way my wife and I like thighs is to really cook them well done.

I will take them as high as 185 to 195 IT. Actually, cooked this way, thighs are my wife's favorite part of the chicken.

I became a fan also after cooking them more thoroughly.

Great tasting cut of chicken.  It is what chicken nuggets used to be made of when they had flavor.  Sounds like it will be a good meat.  It is my favorite cut for chicken salad!

More chicken thighs. No sous vide or air fryer this time. two hours at 150° then smoke at 225°to IT of 165°. These are bone-in.

I have a bunch of thighs.  I am going to grind them with the skin, then stuff half with ham & swiss.  The other half with mushrooms and pepper jack.  Vac seal, sous vide, then coat with panko and deep fry for 2 minutes!

That sounds good, let us know how they turn out. I think that I'm going to debone and make a version of chicken pot pie.

I have a bunch of thighs.  I am going to grind them with the skin, then stuff half with ham & swiss.  The other half with mushrooms and pepper jack.  Vac seal, sous vide, then coat with panko and deep fry for 2 minutes!

Will those be like stuffed chicken nuggets?

Are nuggets ground?