Chicken Thigh Question


 
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Doug KC

TVWBB Fan
I have overcooked my thighs during the last couple of cooks. I'd like to get your opinion on what I can do a little differently. It may just be a simple matter of knocking 5-10 minutes off the cook.

Anyway here's what I do:

<UL TYPE=SQUARE>
<LI> Brine thighs for one hour
<LI>Trim, rub, light spray of olive oil
<LI>Lite one full chimney of charcoal and set WSM up for direct cooking at 350
<LI>Cook 10 mins skin side down and 10 skin side up
<LI>Place in pan with a little sauce and butter. Foil and return to WSM setup for indirect at 225-250.
<LI>Cook for 50 mins
<LI> Finish off over direct and sauce
[/list]

I get tender, bite through skin with this method but I'm drying them out. I think my last batch was at 190 when I took them off.

Any thoughts? Think I should just pan them for about 30-35 mins? I don't want to take much time off of the beginning stage b/c it seems to set the rub nicely.

Thanks!
Doug
 
I think you're on the right track. Shorten the time in the pan.

What temp are they when you are putting them in the pan?

You also may want to try a longer brine time, depending on the strength of it. I think 2-3 hours is normal for chicken pieces.
 
Thanks Pat. My brine starts with 1 Qt water, 1/2 C salt (kosher), 1/2 C sugar (turbinado) I then add some hot sauce and a little OJ.

I'm not sure on the temp they are going into the pan at. They are cooked on the top grate for 20 minutes with no water pan at 350.

So I can brine for 2 hours safely? Sweet.

Thanks,
Doug
 
Doug don't use oil in the brine it reduces the osmosis effect
10 minutes a side direct seems a little long I cook thighs for 25 minutes indirect and a max of 4 minutes a side for skinless thigh fillets direct grilling @ 425 - 450.
Always a good idea to grill skin side up first and finish off down. Make sure the skin is completely dry before oiling/cooking. Moisture makes the skin rubbery. 2 - 3 hours in the brine would be the minimum that I would do.

Regards
 
Thanks Phil. I don't use any oil in the brine unless you count hot sauce. The amount I use probably doesn't add much so I could eliminate that fairy easily.

Can you tell the reasoning behind starting skin up?

Thanks!

Doug
 
The reasoning is that I have done both ways and found the skin up first was better. It is all to do with the heat differential, high heat on cold /cooler surface has a tendency to char not crisp as much, you also get moisture coming through onto the skin in the early part of the cook.
My most favourite simple grilled chicken is skinless chicken breast. No rub no brine just a brush of oil and season with sea salt flakes grill over a hot fire for 2 1/2 minutes a side lid down Gas or Charcoal BBQ. Natural chicken flavour salt enhances the flavour. Perfect.

Regards
 
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