Roadside chicken thighs

[Mark Silver]

Boneless, skinless thighs with corn on the cob on the 2004 Performer, grilled direct and indirect with a reversed vortex half filled with Kingsford's Pro.

 

[Bob H.]

I'll try some of each please!

 

[BrianKF]

Looks yummy! I've yet to do boneless skinless thighs but after seeing this I will be doing some soon.

 

[LMichaels]

I do them occasionally. They need a lot of marinating (with a marinade containing a lot of good fat) and good seasoning

 

[Mark Silver]

I do them occasionally. They need a lot of marinating (with a marinade containing a lot of good fat) and good seasoning

I followed Bryan S.’s recipe which is all the ingredients without oil for the 6 hour marinade. Then, the full recipe with oil for cooking. Bryan shakes on the cooking recipe from an old Worcestershire sauce bottle frequently, while cooking and turning. I have always done that, too, except for this time. I made the finish recipe with the oil and put it in a disposable tub, and dipped the thighs in the tub each time I turned. So much easier. Not sure how effective that would be with skin-on chicken, but I’ll test it next time I make skin-on Roadside chicken. This was my first attempt at boneless, skinless.

 

[LMichaels]

I make sure the marinade has good oil in it and I also slightly score the meat on diagonal pattern. I get good results and the scoring helps to mimic that crispy skin effect

 

[Mark Silver]

I make sure the marinade has good oil in it and I also slightly score the meat on diagonal pattern. I get good results and the scoring helps to mimic that crispy skin effect

That’s a great tip. I’ll try it next time I make boneless, skinless chicken (including adding oil to the marinade).