- Jul 28, 2016
- 34
- 10
I'm doing a pork loin tonight, however one of my guests is allergic to pork so throwing in some chicken thighs too. Pork loin is typically about 2 hours at 240, I'm only doing 4 thighs so I figure it shouldn't throw that off too much. Will the chicken take about the same time or longer at that temp? Seems like most people like to do it hotter to get a crispy skin, I might pop the thighs on the grill for a minute after to try to crisp them up, but trying to time things so they get done at the same time.
Thanks!
Thanks!