Chicken Thighs ...

[ZebZiggle]

Howdy again maniacs!

What sort of time/temperature/wrapping/indirect heat patterns do people usually follow for chicken thighs?

Not really interested in the rubs/sauces, just the mechanics.

Tanks!
-Z

[expatbill]

I remove the skins, refrigerate the skins on a plate, debone the thighs, one at a time from the fridge, scrape the inside of the skins with a knife removing all of the fat. I sprinkle with Montreal chicken or my home made rub, wrap the scraped skin around the thigh, place the thighs in a disposable alum. roasting pan. Add about 1 cup melted margarine to pan place on smoker@ 300 deg to braise for 20 min when thighs firm up I flip them over for 10 min and then on the grill indirect heat turning often to prevent burning. When the skin gets a nice crispy brown I sauce them for about 5-10 min. The skin is a nice crispy bite through texture. A labor intensive method, but IMO well worth it.

[ZebZiggle]

@expatbill: Wow, that's impressive. I'm guessing you're using margarine vs. butter so it can handle the higher heat?

So basically a 30min braise and 5 minute bake ... that sounds great. I guess with just a cup of margarine it's almost like frying it? And that's enough to give a nice browning?

I see some people give them a sear to caramelize first and then do a braise. Thoughts?

Also, I've heard that if you use 1 tsp of baking soda to your rub it will help pull out the moisture from the skin and make it super crispy (without affecting the meat or losing fat).

-Z

[Peter]

.... or you could cook them skin on, bone in, right on the rack. About an hour for 1 lb thighs, then take the skin off, bone them and pull the meat. Add sauce, and heap on a bun.
Bill; I like your idea, too. Lotsa work, eh?
pics please for all these goodies!

[expatbill]

This is where I got the idea, It's a bit more descriptive.http://www.thepickledpig.com/forums/bbq ... icken.html