Definitely a thigh man

[philpom]

The only cut of yard bird I like more than a thigh is the whole log quarter.

I usually keep a thigh cook very simple, a quality garlic salt on the bottom under the flap, wrap it tights and more on the top side skin. 375°f indirect with a touch of smoke. Always turns out nice with a crispy bite. Pulled at an internal temp near 185°f. If am going for really crispy skin I'll use a powdered salt on the top side skin.

Thanks for looking and enjoy the day.

 

[smokin peachey]

Looks good thanks for sharing!

 

[PulledPorkSandwich]

Those thighs look mighty tasty. I could never figure out how to tie them so they hold together. How do you do it?

 

[SmokingUPnorth]

Looks perfect. I’m the same way with thighs. Only get Lawrys seasoning salt for us

 

[JLeonard]

Thats some pretty thighs.

Jim

 

[jcam222]

Looks great! Thighs and wings are pretty much all I seek out from a chicken.

 

[noboundaries]

Yep. Thighs only for us these days. Found family packs on sale for 95 cents/lb of bone-in, skin-on thighs last week. Picked up 4 for the freezer.

 

[02ebz06]

Looks very good.
For something a little different, try stuffed boneless thighs sometime.

 

[philpom]

Those thighs look mighty tasty. I could never figure out how to tie them so they hold together. How do you do it?

I just firmly pull the skin flap out, season the bone side and then pull the skin flap tightly under and around the thigh. I grill indirect never turning or rotating.