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re: How to get crispy skin on smoked chicken thighs?
Posted on 5/16/16 at 2:12 pm to Cajunate
Posted on 5/16/16 at 2:12 pm to Cajunate
Trimmed them up good and hit them with some Rufus Teague Spicy rub while they sit in the fridge until I'm ready for them. I like the idea of just quick frying them at the end, but I'm trying to make this as easy and clean as possible, so I think i'm just going to quick broil them at the end and see how they turn out. I'll keep yall updated.
1
Posted on 5/16/16 at 2:20 pm to DownSouthDave
quote:
evoo
This irks me.
Posted on 5/16/16 at 3:34 pm to PapaPogey
When I put chicken on the grill, towards the end of the cooking process I hit them with some vegetable spray. It definitely adds a bit of crispness. Probably need your temp up to 325 or little more to reach frying temperature.
Posted on 5/16/16 at 4:14 pm to PapaPogey
Are you using muffin tins?
Posted on 5/16/16 at 5:40 pm to Langland
I usually cook chicken around 300 too. Also, if I am planning ahead, I try to brine them for at least 6 hours with a brine containing brown sugar. Makes a huge difference. Also need to leave time to season them and let them sit uncovered in the fridge so that the skin can dry out a bit. The skin won't come out quite like fried chicken, but it will have a nice bite, not all squishy and rubbery like chicken cooked at 225.
Posted on 5/16/16 at 6:53 pm to Mr Mom
Here they are almost time to flip them over some coals
Posted on 5/16/16 at 7:09 pm to PapaPogey
Looking good! ??
Posted on 5/16/16 at 7:13 pm to Bayou Tiger Fan Too
I agree- Quick broil at the end is much easier and less messy.
Posted on 5/16/16 at 7:17 pm to Nawlens Gator
I did the grill face down over low coals and still didn't turn out quite how I wanted but it helped some and they were awesome anyway. I'm gonna try to broil or scrape next time.
This post was edited on 5/16/16 at 7:45 pm
Posted on 5/16/16 at 10:16 pm to PapaPogey
Take the chickens off with the entire top grate and remove the middle section and basically put them right on the charcoals.
This might not work if you're going low and slow with the tenderloin.
This might not work if you're going low and slow with the tenderloin.
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