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Great tasting chicken thighs.


 
Bob Erdman

Bob Erdman

TVWBB All-Star
This is my new go to for thighs. Prep is quick and easy. 4 chicken thighs, bottle of Italian style salad dressing, gallon zip lock bag. Generously cover the chicken with the dressing and marinade in bag for at least 15 minutes or overnight for best results.

Grill instructions, place chicken skin side up on top rack. Run smokeboost for 30 minutes, (180 degrees) then increase temp to 225. After about and hour, check chicken temp, if it's around 100 degrees or higher increase temp to 275. When chicken hits about 160ish place thighs on bottom grate, skin side down, to brown/crisp the skin. Turn up the heat to 325 to speed up the browning process, don't burn the skin you just want to melt some of the fat in the skin. When chicken is browned place back on top rack skin side up. Cook to 185/190 internal temp. Remove chicken place in foil covered plate and rest for 30 minutes.

If your still with me at this point, all I can say is that you will be rewarded with some of the best tasting chicken the SmokeFire can produce. The key to making this chicken is to cooking it low and slow longer than at the higher temp. Start to finish on the grill is about 2.5 hours.

Lawry's makes an Italian style marinade that is good too.
 
LOL, I have been doing this for many years. My mom back when we were all kids would once in a while pull a "recipe" from Chicago Tribune (or maybe even the Daily News (dad got both). Of course this was back in the day with the big round Brazier grills with very thin wire racks, and a lever underneath to raise and lower the grate to the coals. She once in a while would see these ads for bottled this or that with a "recipe suggestion". If she thought it looked good she would instruct dad to buy that product and we'd try it. One of those was an ad for who knows what dressing (but Italian) and the chicken marinade. We all liked it so much as a change of pace, as adults it was something I kept in my "back pocket".
Of course in the day it was a different cook technique LOL
 
For the past few days, I have been working on my 2" binder of chicken thigh recipes. Guess no need to post any here.:unsure:;)
 
Joan said:
For the past few days, I have been working on my 2" binder of chicken thigh recipes. Guess no need to post any here.:unsure:;)
Click to expand...
Variety is the spice of life…or maybe you’re having relatives over for dinner and you don’t want to encourage their return...then you can pull out binder and pick out a B or C grade recipe.
 
:giggle: Well, by working on my binder, I mean I am going over all recipes and pulling out those that we will probably never want to make. So, hopefully, what will be left will ALL be "A" grade recipes.☺️
 
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