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Chicken question
Posted on 1/16/14 at 10:01 am
Posted on 1/16/14 at 10:01 am
I've got some drumsticks and thighs...bone in, skin on. I want to do them in the oven with a dry rub and some BBQ sauce near the end. But I'm seeing conflicting recipes.
Some call for higher temps, shorter time. Others for lower temps, longer time. What would you do?
Some call for higher temps, shorter time. Others for lower temps, longer time. What would you do?
6
Posted on 1/16/14 at 10:03 am to Zach
I would go lower for longer personally. Maybe crank it up at the end to crisp the skin.
Posted on 1/16/14 at 10:04 am to Zach
One of the best BBQ sauces for chicken IMO is jack millers (pig stand is very similar). It just complements chicken very well, especially on the grill but I'm guessing the oven would work too.
Posted on 1/16/14 at 10:14 am to Zach
350 for 45 minutes. Put sauce on and bake another 10.
Posted on 1/16/14 at 12:46 pm to tigerdup07
350 for 45 is the correct answer. Low and slow baby.
Posted on 1/16/14 at 12:57 pm to Zach
quote:
I've got some drumsticks and thighs...bone in, skin on.
Ah. Landing gear.
I agree with the 350-375F oven temp. I would be careful with the time. You might find 45 minutes used for breast and whole birds to be too long for the landing gear.
I would season, sprinkle generously with smoked paprika, then lightly coat with oil. After cooking, I like the Jack Miller's also.
eta: cover the bottom of your baking pan with water to keep the drippings and skin from burning, and smoking.
This post was edited on 1/16/14 at 1:36 pm
Posted on 1/16/14 at 1:30 pm to Btrtigerfan
Go for the bbq pit instead!
Posted on 1/16/14 at 1:41 pm to Chair
Lower and slower
Posted on 1/16/14 at 1:43 pm to Btrtigerfan
quote:
eta: cover the bottom of your baking pan with water to keep the drippings and skin from burning, and smoking.
Lay them on foil if you're worrying about that. The water will impede the crisping of the skin. No good.
Posted on 1/16/14 at 2:45 pm to Zach
I have baked/broiled thighs with a good jamaican jerk powder in the oven at 325 for an hour and ten minutes on low broil. I add 2 cups water to the drip pan. Its very easy.
Posted on 1/16/14 at 3:05 pm to The Oracle
quote:
One of the best BBQ sauces for chicken IMO is jack millers
I agree, big fan of Jack Millers
Posted on 1/16/14 at 3:17 pm to Zach
To lighten your load a bit, go to Becks web site and scroll down til the Husky is featured(ETA the video is more than worth a chuckle). Wings and things season then low and slow sauce for the last ten. I have a personal recipe which is something that I learned and played with for a few decades. The closest thing commercially to it is the Miller. A little thing I add to it for your consideration is two or three TBSP of dry sherry per jar.
This post was edited on 1/16/14 at 3:38 pm
Posted on 1/16/14 at 3:55 pm to Tommy Patel
Holy. shite.
I love thighs.
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