Boneless & Skinless Chicken Thighs (Second Round)
This is the second half of the Thighs I got awhile back.
The first half was Awesome, so I won’t be making a lot of changes on this one.
The thing I like about making Chicken this way is that once you SV them properly, you don’t have to worry about them getting done safely on the Grill, so you don’t have to “overdo” them to be safe.
So Mrs Bear brought home two packs of Boneless & Skinless Chicken Thighs.
Then I split them into 4 Vacuum bags, along with some Rub, and double sealed them, being careful to keep them in one flat layer in the bags.
Like I said I already did the first half, so I’ll be copying that batch.
I put these 2 Packs in my Sous Vide Supreme @ 165°.
BTW: I use 146° when I SV Chicken Breast, but this 165° is what’s recommended by the Books & Pros, and I found that to be a Great Temp for Thighs.
Three hours later I removed the two packs from the Bath, patted them dry & threw them on my Hot Weber Q.
I Coated them with BBQ sauce & flipped them over 5 or 6 times to add some surface flavor.
Then I brought them in to catch up with Mrs Bear’s sides, Peas and Mashed Taters with Cream of Chicken Gravy.
Great Stuff !!!
Thanks for stopping by,
Bear
Boneless Skinless Chicken Thighs:
Out of the SV & onto the Grill:
Flipping & Saucing:
Almost Done:
To the Kitchen:
Thighs, Peas, Mashed Taters, with Cream of Chicken for Gravy:
Leftovers:
NEXT NIGHT
Frank's Hot Sauce:
Mixed with Teriyaki Rice:
Next Morning's Breakfast:
One More Meal for the Bear:
This is the second half of the Thighs I got awhile back.
The first half was Awesome, so I won’t be making a lot of changes on this one.
The thing I like about making Chicken this way is that once you SV them properly, you don’t have to worry about them getting done safely on the Grill, so you don’t have to “overdo” them to be safe.
So Mrs Bear brought home two packs of Boneless & Skinless Chicken Thighs.
Then I split them into 4 Vacuum bags, along with some Rub, and double sealed them, being careful to keep them in one flat layer in the bags.
Like I said I already did the first half, so I’ll be copying that batch.
I put these 2 Packs in my Sous Vide Supreme @ 165°.
BTW: I use 146° when I SV Chicken Breast, but this 165° is what’s recommended by the Books & Pros, and I found that to be a Great Temp for Thighs.
Three hours later I removed the two packs from the Bath, patted them dry & threw them on my Hot Weber Q.
I Coated them with BBQ sauce & flipped them over 5 or 6 times to add some surface flavor.
Then I brought them in to catch up with Mrs Bear’s sides, Peas and Mashed Taters with Cream of Chicken Gravy.
Great Stuff !!!
Thanks for stopping by,
Bear
Boneless Skinless Chicken Thighs:
Out of the SV & onto the Grill:
Flipping & Saucing:
Almost Done:
To the Kitchen:
Thighs, Peas, Mashed Taters, with Cream of Chicken for Gravy:
Leftovers:
NEXT NIGHT
Frank's Hot Sauce:
Mixed with Teriyaki Rice:
Next Morning's Breakfast:
One More Meal for the Bear:
