Print

Please login or register.
1 Hour 1 Day 1 Week 1 Month Forever
Login with username, password and session length

[MN-Smoker]

Any strong recommendations or go to recipes for doing a handful of chicken thighs?

Taking recommendations!

[Bentley]

In what capacity?  Just how to cook, season, marinate?

I like to pound very thin, stuff with sautéed button mushrooms, Swiss cheese and Deviled Ham, roll up, pan sear, finish in hot oven and make a sauce from the fond in the pan to serve with!

[Bar-B-Lew]

In what capacity?  Just how to cook, season, marinate?

I like to pound very thin, stuff with sautéed button mushrooms, Swiss cheese and Deviled Ham, roll up, pan sear, finish in hot oven and make a sauce from the fond in the pan to serve with!

You can make that for me any day.

[ScottWood]

I don't put a lot of effort into chicken thighs but I really do like them.  About all I do is debone then, which is actually pretty easy to do.  As for cooking them I like to leave the fat there and cook them at a fairly high pit temp, around 300 to 350 until they are done.  The fat renders down nicely and helps the skin get crispy.

[sleebus.jones]

Here's my method.  Cooked on GMG DC, or JB.

• Season heavily with Goya Adobo
• Spray down with Olive oil, let rest ~25 mins for oil to soak into spices and evenly coat chicken
• Set grill at 275°, direct heat if ya got it
• Place chicken skin side down
• Cook 30 mins
• Flip and check IT, likely will require another ~15 mins
• Pull at 165° IT

Last step: Enjoy tasty chicken and bite-thru skin.

[cookingjnj]

Hi, I recently had a post called Chicken Thighs (Cheated) with some information and pictures of my cook.   I am not sure how to add the link to the previous post here, but if you search Chicken Thighs, it will be one of the search finds. 

https://pelletfan.com/index.php?topic=1271.msg13925#msg13925

[pmillen]

I, too, posted my favorite chicken thigh recipe.  It's here.

Per Kristin's suggestion I've been fooling around with various stuffings.  The latest was a Jalapeño sliced lengthwise and stuffed with cheese.  Then wrap the thigh in bacon and follow the recipe.

[Old Smokey]

I do something similar to pmillen. I take canned whole green chiles stuff them with cheese, wrap the thighs around the chiles then wrap with bacon.

 [ Invalid Attachment ]

[silverbullet]

I use Weber smokey brown sugar rub. Cook until 165/170 glaze with honey & take them off. 

[Goosehunter51]

I do something similar to pmillen. I take canned whole green chiles stuff them with cheese, wrap the thighs around the chiles then wrap with bacon.

 [ Invalid Attachment ]

My mouth is watering, I am going to try this.

[MN-Smoker]

Hi guys and gals

Thanks for the feedback.
For the first time ever I deboned the thighs.  Cut off a lot of the extra skin.  When I was done, I had a pile as big as my stack of chicken thighs.

I threw some left over creole seasoning on them and grilled them low for a bit to get a little smoke, then at 350 for not quite an hour.

Kids and wife loved them.
Great meal of protein for under $4 and I have some clean leftover protein for the week.

[Bar-B-Lew]

I save the trimmings to make chicken stock for soup.

[cookingjnj]

Hey if your most important critics love the results, means ya done good MN-S.