Comments on: BBQ chicken thighs

By: Baja Pits

Baja Pits — Sun, 10 Jan 2010 02:45:00 +0000

This thread is almost 4 years old. Anyone doing anything with thighs today? Cooking em right now…brine + rub + apple wood chunks (no soak); about 1 hour of cooking…sauce last 20 minutes…always good.

By: Kurt Dunn

Kurt Dunn — Wed, 11 Oct 2006 02:20:13 +0000

I tried something new the last time I cooked, I sliced the chicken thighs then also shredded some, placing all meat in all four corners. It worked out really well we placed 174 out of 486 at the American Royal in Kansas City.

By: Jessie

Jessie — Thu, 31 Aug 2006 15:15:58 +0000

When cooking chicken for competition do you leave the skin on during cooking? Do you de-bone the thighs?

By: Jessica

Jessica — Sat, 13 May 2006 00:22:01 +0000

I’m using this technique tonight (coals on one side, hic chips on top). I used a bbq sauce as a marinade for 1/2 hour and then sprinkled with dry rub. Chicken placed as in post (two leg portions, three breasts bone in). Will cook exactly as in post. Will let you know how it goes! May seem a bit basic but I’m just learning about how to cook on the grill—mostly concerned with the texture of the meat.

By: Robert

Robert — Mon, 03 Apr 2006 00:27:51 +0000

Soak larger chunks of wood. Two chunks usually suffice. Place them on cool coals …according to Cooks Illustrated, they impart enough fuel to keep a cooler coal going yet impart enough smoke – a steady supply through the cooking process.

By: Gordon Walker

Gordon Walker — Tue, 28 Feb 2006 14:14:50 +0000

I would love to BBQ your thighs.

By: BBQ Junkie

BBQ Junkie — Wed, 22 Feb 2006 20:15:41 +0000

That is one thing that I forgot to mention… the chicken did need a little more smoke flavor. This was due partly to the fact that I had reduce the air intake (to lower the temperature) so much that I was essencially baking the chicken without smoke. I needed some more smoke flavor. This week I repeated the process without closing the intake and I got some good smoke flavor… it just got a little too hot in there. This weekend I will try a few batches, one with the air intake somewhere in the middle. And, the other with using less coals.

By: The Survival Gourmet

The Survival Gourmet — Wed, 22 Feb 2006 18:31:12 +0000

I would recommend not soaking the wood if you must use chips. Instead, wrap them in a foil packet, cut a few slits in it and toss it directly on the coals. That way you get smoke and not steam from the water evaporating.

Best case scenario would be to get wood chunks instead of chips.

By: BBQ Junkie

BBQ Junkie — Wed, 22 Feb 2006 16:06:07 +0000

yes, the brine recipe is now part of the post.

By: The Survival Gourmet

The Survival Gourmet — Mon, 20 Feb 2006 17:40:58 +0000

Did you brine the thighs before cooking them?