Chili Honey Lime Chicken Thighs for dinner tonight


 
T

Tim-wannabe-smoker

TVWBB Fan
Been a long while since doing bone-in, skin-on thighs. So this evening I tried a recipe from Cooking with Ry that was quite good. I used Killer Hog and Clucker Dust for my rub with a little cherry wood and a chili crunch, honey-based glaze. The only change I would make next time is to take all the thighs up to 195-200 for crispier skin. Still a great combination of flavors.
 

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That looks tasty. You might try some direct heat sear on the thighs at the start to crispen them up. 195 might be a little high for a finish temp, but its worth a try.
 
I love making bone in skin on thighs with the vortex. The direct heat that Dan mentioned won't take long at all to help crisp up the skin... I want to say I've gone to 195F internal with good results on chicken thighs in the past.. That avacado, corn and black bean salad looks good too. Super easy to put together & pretty healthy to boot.
 
@DanHoo @John K BBQ Thanks! I did dry brine with spices for 2-3 hours and then cooking with a vortex around 400 I took most the pieces up to around 185. I noticed the smaller pieces that temped at 195+ were crispier then the larger 185 temped pieces and was reminded that thighs can take alot of heat if crispy skin is your goal. The smaller pieces were better as I got to enjoy the skin with more rub and glaze.
 
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Great looking meal all around. I've found a small amount of baking powder in the rub does great things for the crispiness of my wings. Haven't tried it on thighs, but I think I might have to.
 
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