|Banner advertisements by bbqads.com|
In Reply to: Chicken help posted by jeffb on August 07, 2012 at 11:34:08:
Well, I'm not a "skin scraper" or a "butter bather"... I've always held to the old method of high indirect heat with a final sear at the end. I've also found that a couple other tweaks can really help to give you semi-cispy bite through skin without a bunch of hard work...
Here's my process using a standard 22½" Weber Kettle grill:
* Trim the thighs as you normally would, leaving the skin on. Then brine in Game Changer All Purpose Brine (or your brine of choice) at full strength for 1.5 - 2 hours.
* Remove from brine, rinse and dry each piece well.
* Mix equal parts of Secret Weapon (or your rub of choice) and Extra Virgin Olive Oil in a separate bowl. (ie: For 8 thighs use ½ Cup of each.) Then pour that into the bottom of a gallon-sized zip lock bag.
* Add your brined, rinsed, & dried chicken. Zip the bag closed and mush it around until all chicken is covered evenly.
* Put bag into fridge/cooler for 2 hours minimum.
* After rub/oil soak, remove chicken and place on sheet pan. Re-dust each thigh on the skin side with more Secret Weapon so they are evenly covered.
* Put on kettle grill using indirect heat method with lump and hardwood chunks on opposite side. Your shooting for a grill temp of around 350º.
* Cook skin side up on the cool side of the grill with lid on for 25 minutes.
* Open lid, rotate thighs around and replace lid. Cook for another 25 minutes.
* Check a thigh for doneness. Shoot for 175º in the thickest part.
* Once you hit that temp, take a few at a time and roll them over the hot coals, skin side down for a few minutes each. Watch them closely.
* After all are finished, place them skin side up on a baking rack set inside a rimmed sheet pan.
* Drizzle heated sauce over the tops of each thigh and let it even out and drip off the sides.
* Repeat heated sauce drizzle one more time.
* Remove from rack with tooth picks and place in turn-in box.
Hope this helps!
The BBQ Forum Home Page