I can't cook chicken thighs

[whistlepig]

I have been trying. 225-250 degrees is not working. Rubber chicken thighs. I think I need to crank the temp up. Maybe 350-400 degrees? I have a Masterbuilt 560.

 

[old sarge]

Rubbery poultry skin seems to be normal from an electric smoker. So, after smoking, toss them on a hot grill for a couple of minutes or under the broiler. The skin will crisp up.

 

[whistlepig]

Rubbery poultry skin seems to be normal from an electric smoker. So, after smoking, toss them on a hot grill for a couple of minutes or under the broiler. The skin will crisp up.

I can grill with the 560. Max temp 700 degrees.

 

[SmokingUPnorth]

You nailed it. If you smoke it you can do it low if you want. But I crank the heat up around 350 at least and if any lower I’ll throw the chicken in a hot grill at the end to get the skin nice and crisp. Anything under 350 really you won’t get crispy skin.

 

[noboundaries]

Low temps don't work for bone-in, skin-on chicken thighs, or wings, legs, breasts, or backs. Higher temps are needed to render the fat AND crisp the skin. 350+ works well. I'm usually over 400F on my Kettle when I do any part of a chicken.

 

[Hamdrew]

these days i often skin them and use them for stock, but as said 275*F+ is the way to go. same with drums or leg quarters, too (which IMO can handle even a little hotter)

 

[Fueling Around]

Yep what they said.
Thighs need 170° internal temperature to cook it out bone in or bone out. Wings need that too.
Backs are best in the pot for boiling into stock

 

[jcam222]

Agree with all above. You can even take thighs to 180F and still be tender and juicy

 

[civilsmoker]

Low temps don't work for bone-in, skin-on chicken thighs, or wings, legs, breasts, or backs. Higher temps are needed to render the fat AND crisp the skin. 350+ works well. I'm usually over 400F on my Kettle when I do any part of a chicken.

This! I run skin on chicken parts at 375-395 for crispy skin goodness. Oh and 180 - 185 IT.

 

[noboundaries]

Was feeling a bit under the weather today. Did BI/SO thighs in the oven. 425F. Crispy skin, tender insides. Meat IT at 170-175F. They were still half-frozen when I loaded them in the oven, so they took 70 minutes instead of 45-50.

 

[drunkenmeatfist]

In my head I read the thread title like Hagar sang "I can't drive 55"

 

[krj]

I'm sure you meant rubbery chicken skin, not the actual thigh meat. I'm not sure how anyone could ever turn a fatty piece of chicken thigh into rubber :P

As the others have pointed out to get crispy skins you need higher temps. If you're interested in bite through skin take a look at how competition chicken thighs are done. Not saying you need to go through the whole fat scraping process, because I enjoy the fat. But the butter process will give you bite through skin that is very flavorful.

Just depends on what you're looking for.

 

[Fishonshawn]

I always cook all my chicken at higher temps (400ish) in my camp chef pellet grill. If I want some smoke on it ill add a smoke tube in there.

 

[Hamdrew]

Yep what they said.
Thighs need 170° internal temperature to cook it out bone in or bone out. Wings need that too.
Backs are best in the pot for boiling into stock

See now I prefer grilled backs to breasts, lol, just requires hot/cool zones on whatever grill. Make the best tenders or white meat nugs too, IMO

 

[SmokinAl]

I agree with all of the above, you need to take thighs to 175-180.
Then they will be juicy & tender.
Al

 

[Coreymacc]

Agreed, I do thighs at 350, I do them with dry spice for the first 30 min, then sauce them, another 20 to 30 min to carmalize.

Corey

 

[binnesman]

350 is what I did these on skin came out great. It was on my new Camp Chef pellet smoker.

 

[Steve H]

Yup, electric smokers need a bit of help to get crispy skins. I've used my oven in the past. My next batch will get finished in the Ooni oven. 950 degrees for 1/2 minute should do the trick.

 

[Gonna Smoke]

All of the above plus I leave them uncovered in my refrigerator overnight.

 

[Fueling Around]

I'm sure you meant rubbery chicken skin, not the actual thigh meat. I'm not sure how anyone could ever turn a fatty piece of chicken thigh into rubber :P
...

Cooked (no pink), but thigh meat is tough and rubbery to me when cooked to a 160° IT as the breast to rest for the 165°. As many pros stated, thighs need more heat.
I quit whole bird many years ago and went spatchcock. I tent the breast to let the thigh and legs cook out

See now I prefer grilled backs to breasts, lol, just requires hot/cool zones on whatever grill. Make the best tenders or white meat nugs too, IMO

I spatchcock my whole chicken so the back is strictly backbone spine.
I wish I could purchase just chicken spine. Makes the best stock.