Chicken Thighs

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oompappy

Sous Chef
Joined
Apr 30, 2005
Messages
665
Location
Finger Lakes NY
My guests always want thighs or leg quaters this way.
Cover meat side with fresh squeezed lime juice, light sprinkle of balsamic vinegar and Wish-Bone Italian dressing. Let set for an hour or two.
Cook semi-indirect skin side down for 1 hour, skin side up for 1 hour or until done.


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Well, I used a combination of smokin' and grillin' with the leap-frog method. I had a pile of hot coals and a couple of cherry chunks for smoke over to one side of the grill and the meat arranged in 3 rows on the other side. Every 20 mins I rotate or leap frog 1 row from the far side to the hot side near the coals. I was cookin' in the 275* to 300* range. The skin wasn't crispy but I wasn't really shootin' for that, for the most part it was thin and tasty not rubbery at all.
 
Its great for something quick. I have my own marinades that taste much better, but every now and then I get into a lazy mood and just want something quick!
 
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