Advice for Chicken Thighs (bone in, skin on)

[jmccrack650]

I haven't done chicken on the smokefire yet. Any advice? I prefer crispy skin and some smokey flavor, so I was thinking 30 min at 250 and then increase to 400 to finish it off.

Any other tried and true methods that people have?

 

[dudemcnally]

My family's new go-to recipe for delicious weeknight meals are boneless/skinless chicken thighs. Typically I like to do an hour @ 225, then up the temp to 375 for roughly 15 min to finish them off...I'm sure times will need to be adjusted for bone-in/skin on, but I think they really benefit with some time in low temp/high smoke

I cover them in Plowboy's yardbird rub. I think I picked it up at Academy, really good rub that is very versatile. I've used it on different meats with great success. Last night I used it on a 7lb turkey breast on the WSF!

 

[laketater]

I haven't done chicken on the smokefire yet. Any advice? I prefer crispy skin and some smokey flavor, so I was thinking 30 min at 250 and then increase to 400 to finish it off.

Any other tried and true methods that people have?

I've done several runs on thighs and legs. One thing I've figured out about this grill is you won't get crispy skin. The chicken turns out amazingly juicy but the skin is a little tough but edible. I usually just season, cook at 350 or so, turn it once. On mine, the right side of the fire cover is hotter so I can move it over there to get a sear or more crispy skin. I've concluded that the grill is a bigger convection oven fueled by wood pellets so you get a tiny smoke flavor, but not a ton at that temp.

 

[jmccrack650]

I've done several runs on thighs and legs. One thing I've figured out about this grill is you won't get crispy skin. The chicken turns out amazingly juicy but the skin is a little tough but edible. I usually just season, cook at 350 or so, turn it once. On mine, the right side of the fire cover is hotter so I can move it over there to get a sear or more crispy skin. I've concluded that the grill is a bigger convection oven fueled by wood pellets so you get a tiny smoke flavor, but not a ton at that temp.

Mine turned out great. Maybe not as crispy as I like the skin but pretty close. Definitely not tough. Everyone ate the skin (even those who sometimes take it off).

Smoked for 45 min at 250, then turned up to 500 and cooked for an additional 15 min (some of this time with the skin side down).

Best thighs I have cooked

 

[jzaker]

I have cooked mine skin side down at 400 for about 20 minutes, then turned over for a 20 minute cook at 350 and I get crispy skin.

 

[abmet]

I did some this weekend at 350 turning once. Tasted great but skin was little tough an not crispy. Think I’ll crank up heat at the end to try to crisp it up more.

 

[RedGrave]

Thoroughly dry the skin and then put it in the fridge on a tray and to dry further. Very dry skin is the key. Then brush with a little oil, apply salt and pepper or rub and cook. Finish at 400.