Yesterday, I did another round of pre-seared chicken using thighs, and I'm still liking the results. These are boneless / skinless thighs, trimmed of the larger fat areas and loose ends. I brined them for 4 hours, then marinated in Italian salad dressing overnight. Seasoning was Birds & Bones and I folded them back into pillows.
The purpose of the pre-sear is mostly for eye appeal. I preheat 1/2 of a Grill Grate, over the coals then oil it. The (best side) of the raw thighs go on the GG for about 30 seconds for grill marks. Then they are moved to the indirect side, with a 300° pit temp, for about an hour and have some good color. Then I move them into a butter / broth and cover until the internal is 185°-ish, which is about 30 minutes more.
And just because.... I smoked a Coppa roast (aka money muscle roast) for good measure.
The purpose of the pre-sear is mostly for eye appeal. I preheat 1/2 of a Grill Grate, over the coals then oil it. The (best side) of the raw thighs go on the GG for about 30 seconds for grill marks. Then they are moved to the indirect side, with a 300° pit temp, for about an hour and have some good color. Then I move them into a butter / broth and cover until the internal is 185°-ish, which is about 30 minutes more.
And just because.... I smoked a Coppa roast (aka money muscle roast) for good measure.
