Quote:
Originally Posted by DJ's left nut
Thighs are so hard to dry out. My biggest concern has generally been burning the outsides.
I usually use a 2-stage fire and cook them over indirect until the outside starts to brown up (20-30 minutes? Honestly, I really don't recall). Then I remove my grate, spread my coals and give them a 5-10 minute shot with direct heat (the coals are dying at that point so it's not real hot anymore) to crisp up the skin a bit. Finally I put sauce on and give them about 1-2 minutes/side until; just long enough for the sauce to start to char, then I turn them and sauce the other side. I usually do two coats/side.
Chicken thighs are so very forgiving that I've been eyeballing them for years. Sorry for not giving you better time/temp figures.
I honestly don't even bother brining dark meat. I sprinkle some seasoning I really like called Willingham's Wham on there (cajunish with much less salt than most cajun rubs) and it forms a nice little texture for sauce to adhere to. You could probably skip the sauce outright, truth be told.
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Truer words have never been spoken. If you dried out thighs, you burned them bad.
You want them about 175F if you use a thermometer.
I also don't marinate. Thighs don't need it.