Boneless skinless thighs


 
P

Paul R

TVWBB Fan
I was given some boneless/skinless chicken thighs from someones freezer clean out. Thought i might put a little smoke to them and finish cooking to shred for enchiladas.

What would be the best approach to keep them from drying out too much?

Brine?
Braise finish in a pan with some stock?

Any suggestion appreciated.
Other ideas for B/S thigh accepted also
icon_smile.gif


Paul
 
Keep it low and slow and they won't dry out because of the fat in the dark meat. I usually toss them in olive oil and then apply the rub before I smoke them. Maybe 225 for an hour at the most.

I do it all the time and they work great in tacos and enchiladas. Try a rub that is 1tsp salt, 1 tsp black pepper and and 2 tsp new mexico red chili powder.

Try a citrus marinade with lime and orange juice and garlic if you want to go mexican.

I "brine" my leg/thigh quarters or pieces overnight in buttermilk but I'm not a fan of brining chicken and I wouldn't brine the tiny boneless thighs.

Boneless thighs are great for yakitori skewers where you begin grilling with no marinade (just salt) and brush on a glaze at the end. Not gooey like teriyaki.

I'm making myself hungry. We love chix thighs in my house.
 
I smoked some boneless skinless thighs a couple of weeks back. Brined them for an hour in a simple brine (1/2 cup each of kosher salt and sugar + 1 quarts of water per pound). Then smoked slow & low for 2 hours, with some pecan and cherry wood, though it was very cold (-4F), so it may take less time for you to hit 165F internal.

Here's what they looked like with the Wild Willy rub.

 
We like to "stuff" with some cheese and sweet bell pepper then wrap with bacon. Now put them on the smoker.
 
You must log in or register to reply here.

 

Back
Top