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How to get crispy skin on smoked chicken thighs?
Posted on 5/16/16 at 12:24 pm
Posted on 5/16/16 at 12:24 pm
I do these often and the skin is just never where I want it to be and I end up just taking it off. Smoking on a WSM, what's the best way to make these bad boys crispy?
13
Posted on 5/16/16 at 12:26 pm to PapaPogey
brown sugar?
Posted on 5/16/16 at 12:31 pm to PapaPogey
its an extra step, but when i want the smoked taste but crispy skin, after i take them off i throw them in a pot of hot oil and fry for a couple minutes
let drain then you have the best of both worlds
the other thing you can do is run the thighs under a broiler skin side up, but watch carefully
let drain then you have the best of both worlds
the other thing you can do is run the thighs under a broiler skin side up, but watch carefully
Posted on 5/16/16 at 12:32 pm to PapaPogey
Probably impossible at smoking temps. Leave the chicken uncovered in the refrigerator for 24 hours prior to cooking may help as it dries the skin.
You could also deconstruct it. Remove skin before smoking and then fry it up and serve it with the smoked chicken.
You could also deconstruct it. Remove skin before smoking and then fry it up and serve it with the smoked chicken.
Posted on 5/16/16 at 12:32 pm to PapaPogey
Stick them in the broiler with the skin up and keep an eye on them.
This post was edited on 5/16/16 at 12:33 pm
Posted on 5/16/16 at 12:32 pm to PapaPogey
what is your current method?
Posted on 5/16/16 at 12:33 pm to PapaPogey
broiler
hot pan
true bbq nerds peel the skin before cooking and scrape that thin layer of fat between the skin and meat that will not cook away under lower temps
hot pan
true bbq nerds peel the skin before cooking and scrape that thin layer of fat between the skin and meat that will not cook away under lower temps
Posted on 5/16/16 at 12:33 pm to PapaPogey
I usually rub them with evoo, seems to make them crisp up pretty well.
Posted on 5/16/16 at 12:36 pm to DownSouthDave
yea thats what i would do. brush with a little oil, stick them under the broiler
Posted on 5/16/16 at 12:36 pm to DownSouthDave
Generally need high heat to crisp thigh skin which is problematic with a smoker. Tossing them in under the broiler prior to serving would probably be the easiest way to crisp them up.
Posted on 5/16/16 at 12:37 pm to Lester Earl
No method really. I've tried putting them skin down on the grill after I pull them off the smoke
Posted on 5/16/16 at 12:39 pm to PapaPogey
quote:
I've tried putting them skin down on the grill after I pull them off the smoke
You saw how well that worked.
Posted on 5/16/16 at 12:48 pm to PapaPogey
quote:
Preheat oven to 425 degrees.
Lay out chicken thighs and trim off any extra skin.
Cover the skin of the chicken with a desired amount of kosher salt and black pepper.
In a small (oven safe!) skillet set over medium heat add coconut oil. Let the oil melt and get hot.
Once the oil is hot add chicken into the skillet, skin side down. The oil needs to be hot enough so that when you place the chicken into the oil it sizzles.
Let the chicken cook for 10 minutes.
After 10 minutes place the chicken in the oven for another 5 minutes.
After 5 minutes flip the chicken and cook for another 10-12 minutes or until the chicken is fully cooked.
Remove the chicken from the oven and let it rest for a few minutes before devouring.
Use coconut oil or ghee, they produce the best crisp imo.
If you're smoking, id smoke the thighs to completion, then fry off in some coconut oil or ghee on med high until desired color and crispiness
That is what I do with my smoked wings, albeit it's in a deep fryer. But the skin will crisp
Posted on 5/16/16 at 12:48 pm to PapaPogey
Smoke them, then deep fry them for a minute.
Posted on 5/16/16 at 1:01 pm to PapaPogey
If you're just cooking chicken, bump your temps up. No real reason to cook chicken at low temps unless you've got other meats on the pit at the same time.
Posted on 5/16/16 at 1:11 pm to Bayou Tiger Fan Too
I'm doing a tenderloin with it. I typically smoke my thighs around 300° and they still don't get the crisp.
Posted on 5/16/16 at 1:21 pm to PapaPogey
Apple juice from a sprayer.
Posted on 5/16/16 at 1:27 pm to PapaPogey
Mist with seasoned sugar water.
Mine come out shining like lollipops.
I typically boil habeneros and then dissolve as much sugar as possible in the cooled liquid.
Mine come out shining like lollipops.
I typically boil habeneros and then dissolve as much sugar as possible in the cooled liquid.
Posted on 5/16/16 at 1:28 pm to PapaPogey
Usually, if I'm at 300 or so, I have no problem getting crispy skin but I'm cooking on an offset w/ 1/4" walls. I'm probably getting help with radiant heat coming off the pit steel.
If cooking with other meats, I've crisped it up by throwing it over direct heat for a bit. If doing it at home, the other suggestions will work.
If cooking with other meats, I've crisped it up by throwing it over direct heat for a bit. If doing it at home, the other suggestions will work.
Posted on 5/16/16 at 1:39 pm to Bayou Tiger Fan Too
First trim off excess fat or skinny. Next air dry several hours overnight if possible. Before seasoning lightly dust with cornstarch cook as you would.
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