Change in the Weather Thighs

[Richard S]

Got these bad boys done right before a huge storm came through our area. Cheers!

 

[Tim Campbell]

Man, your photo skills are as amazing as your culinary skills. That chicken looks perfect.

 

[Darryl - swazies]

I came for the photos again and was not disapointed.
Heavens!!!! on that weather coming in........
Love the cabbage salad as well....with my new ish eating habits I have been eating a lot of meat and things like a dressed cabbage only salad.
Napa has been my favourite so far.

 

[Richard S]

I came for the photos again and was not disapointed.
Heavens!!!! on that weather coming in........
Love the cabbage salad as well....with my new ish eating habits I have been eating a lot of meat and things like a dressed cabbage only salad.
Napa has been my favourite so far.

Yeah, I love some napa combined with red cabbage and some green onion. I put some corn in this one, too, but it is hard to see.

 

[Grace H]

Beautiful

 

[Tim Campbell]

Got these bad boys done right before a huge storm came through our area. View attachment 115603View attachment 115604View attachment 115605View attachment 115606Cheers!

Hey Richard! Would you mind sharing your technique on those thighs? Definitely in my future...

 

[Richard S]

Hey Richard! Would you mind sharing your technique on those thighs? Definitely in my future...

Hey Tim, yeah, no problem.
I like to get the skin very dry, pat it with some paper towels. Add the rub under the skin and on top. Keep cold until you put them on the grill.
I go indirect, two baskets with the chicken in the middle at about 350-375. Add some wood (I like peach or hickory).
Once it starts to get to towards the end of the cook, open the vents and the lid so it is cracked (see photo). Keep it open for a few minutes and rotate the lid. Do this for a few minutes each time you move the lid. This is what I find gives the good crisp.
Take the chicken up to about 180-190. Once you like the crisp level, remove.

 

[Richard S]

 

[AndyK]

Good looking chicken Richard.
I like me a good crispy chicken skin on a thigh.

 

[Tim Campbell]

Hey Tim, yeah, no problem.
I like to get the skin very dry, pat it with some paper towels. Add the rub under the skin and on top. Keep cold until you put them on the grill.
I go indirect, two baskets with the chicken in the middle at about 350-375. Add some wood (I like peach or hickory).
Once it starts to get to towards the end of the cook, open the vents and the lid so it is cracked (see photo). Keep it open for a few minutes and rotate the lid. Do this for a few minutes each time you move the lid. This is what I find gives the good crisp.
Take the chicken up to about 180-190. Once you like the crisp level, remove.

Much appreciated, Richard! Thank you.

 

[ChuckO]

Awesome as always. I don’t think I’ve heard Change In The Weather. Will have to check that out