Boneless Chicken Thighs - how best to tackle them?


 
S

Scotty Mac

New member
I'm looking to cook up some boneless chicken thighs tonight for dinner and I'd like some input on how best to approach this? I'm going for a Thai vibe with this cook, they'll be marinating in some garlic, ginger, hot pepper and lemongrass today in preparation today. As you can see from the photo below, they're not very thick, about 1/4 to 1/2 inch for the most part so I want to be careful I don't dry them out and get them to temp without losing any juiciness.

What would you recommend for temp and technique? I was thinking of erring on the side of lower temp and longer time over indirect heat and then maybe baste them and hit em with some high heat right at the end to crisp the outside up? Love to have your thoughts, thanks


xHUvYLf.jpg
 
Lately I've been hitting them with my Jaccard tenderizer, marinating them, then putting them on skewers and grilling direct for about 4 minutes per side. They turn out great.
 
You could try Myron Mixon's "cupcake chicken" thighs. He puts the thighs in a muffin pan. Myron uses bone-in thighs, but it might work well for boneless as well.
 
I'd probably do what you proposed Scotty. I'd cook them slow then crisp them up over high heat at the end b
 
Smooth side down 4-5 minutes direct over medium hot fire, about 400* Don't touch them or they'll tear. Flip, 4-5 minutes rough side. Done
 
Dave from Denver said:
it's pretty hard to dry out chicken thighs. I'd just cook with medium or medium low direct heat, turning occasionally, until done.
Click to expand...

Dave/G said:
Smooth side down 4-5 minutes direct over medium hot fire, about 400* Don't touch them or they'll tear. Flip, 4-5 minutes rough side. Done
Click to expand...

OK good deal, this is what I was wondering if I could just grill em quick over higher heat, I was worried about drying them out (we've all been to one of those parties where the chicken is grilled to death, it's enough to bring tears to your eyes -lol).

I'd like to get a little smoke into them too though because i think it will really pop with the flavors, what if I were to start it off at 225 with some apple wood chips for maybe 30 mins then crank up the heat and finish it at about 400 for 4 mins a side, you think that would work out well?
 
I cook skin ON boneless thighs and whether I throw them on my kettle or my gasser I add a small chunk of
wood over the coals/flame and I get a bit of a smoke to them. Once they've crisped up a bit I add some sauce,flip...sauce, flip...etc.
 
You must log in or register to reply here.

 

Back
Top