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[hughver]

My favorite part of the chicken is hands down, the thighs. While shopping at WinCo a couple of days ago, I came across chicken thighs for .68/lb. Not being one to look a gift horse in the mouth, I bought 20 lbs. I normally use Montreal chicken, Weber "Kicken Chicken" or a variety of other spices that I have in the pantry. Anyone have a really outstanding seasoning/rub that use on chicken thighs? Thanks.

[02ebz06]

I'm with you on the thighs. 
Our Smiths (aka Kroger) store has a case as you walk in the door with cheap meats.
We get chicken breasts and thighs there from time to time at at similar price.

As for seasoning, bacon is our primary one.   
We do use Mike's All purpose seasoning. Not a poultry seasoning as such, but we like it.

Typically we make stuffed boneless thighs.
Stuffed with ham, cheese and pickles (or whatever you want), and wrapped in bacon.
Very popular with family and guests.

[hughver]

Interesting, I've never thought paring bacon with chicken. I have an 18 oz. bottle of "bacon powder" from American Spice. Do you think that adding a bit to the rub would work?

[02ebz06]

If it's real bacon, I don't think you can go wrong adding it.
One thing about cooking, you never know until you try...
Might be something to add to my rubs.

I also have a non-traditional seasoning we use.
Dehydrated Hatch Chilies and ground into powder.
Add it to my beef and pork rub recipes.
Don't really have a chicken rub recipe.
Typically it is just poultry seasoning for whole chickens.

[hughver]

No, not real bacon, Maltodextrim seems to be the predominate ingredient. I'm going to try it added to a homemade rub on the next batch.

[Bar-B-Lew]

My brother just got chicken leg quarters for $0.25/# at the Restaurant Depot.

[02ebz06]

My brother just got chicken leg quarters for $0.25/# at the Restaurant Depot.

Wow, empty the store of them at that price.

[Bar-B-Lew]

My brother just got chicken leg quarters for $0.25/# at the Restaurant Depot.

Wow, empty the store of them at that price.

I am pretty sure he bought 80# but he sells thru them pretty quick.

[hughver]

RTD on the Traeger went belly up this morning so DC is getting a work out. Cooked the first batch skin up, trying this batch skin down.

[hughver]

Crispy skin anyone? 1 hour @ 150° then 50 minutes at 275° to an IT of ~175°. This is the seasoning that I ended up using:

¼ cup dark brown sugar
1 Tablespoon coarse sea salt
2 teaspoons cracked black pepper
2 teaspoons smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground mustard

Topped off the second batch with a sprinkle of bacon powder.

Not sure that I've ever tried a rub with brown sugar on chicken before but this turned out surprisingly very good.

[Bar-B-Lew]

My brother uses the same rub for chicken, beef, and pork and it has probably 50% brown sugar in it.

[02ebz06]

How'd it taste with the bacon powder ?

[BigDave83]

We usually use the KC Kryptonite rub, I made a few changes to it. Extra garlic, and cayenne plus some onion and chipoltle powder. The GF loves this stuff and has me put it on everything. I sometimes have to just use something different, but it is good stuff.

https://www.mastercook.com/app/recipe/WebRecipeDetails?recipeId=3897242

[hughver]

How'd it taste with the bacon powder ?

I ate one from the first batch for lunch and one from the second batch for supper, other than the crisp skin, I could not tell the difference. Both were very good.