WOMD (the woman of my dreams) hadn't tried my PIA (Pain in the Pants) chicken thighs. I normally only make them for special occasions but it was pointed out to me that it was Wednesday and that was enough of a special occasion. They are a bit of work but make a great chicken.
I started by carefully removing the skin from the chicken thighs. The problem is that most chicken parts sold in the local supermarkets are machine processed and the skin always has nicks. Sigh. Then I pulled any large fat deposits off and gave the skinned thighs a layer of a chicken rub.
I then carefully scraped the fat off the chicken skin. Do it in short strokes and wipe your knife often as the fat builds up on it making scraping difficult. It is amazing how much fat comes off the skin. The skin should be almost translucent. Wrap the skin back around the thighs. I then gave them a dusting of SPOG (salt, pepper, onion powder and garlic powder).
I took a small foil pan and put about 1/8 to 1/4 inch of melted butter in it. I added 1/8 to 1/4 inch of vegetable oil. I put the thighs in the butter bath skin side down. I put the tray in the Traeger Timberline preheated to 135 C (275 F). I smoked the chicken for 45 minutes. Roll the chicken in the butter and put them on the grill, skin side up. Smoke for another 45 minutes.
Check the internal temperature. It should be 80 C (175 F) or higher. Generously brush the chicken with your favourite BBQ sauce. Cook for 10 to 15 minutes, until the sauce is set.
Why would you go to all this trouble to make chicken thighs? They are really good. The meat is moist and the skin welds to the meat giving a great flavour. The skin doesn't pull off when you bite through it.
These were delicious but WOMD really liked them and now I'll have to make them again. Dang.
The Verdict:
These are incredible chicken thighs but are they worth all the work? I have been informed they are. You'll have to decide for yourself.
Disco
I started by carefully removing the skin from the chicken thighs. The problem is that most chicken parts sold in the local supermarkets are machine processed and the skin always has nicks. Sigh. Then I pulled any large fat deposits off and gave the skinned thighs a layer of a chicken rub.
I then carefully scraped the fat off the chicken skin. Do it in short strokes and wipe your knife often as the fat builds up on it making scraping difficult. It is amazing how much fat comes off the skin. The skin should be almost translucent. Wrap the skin back around the thighs. I then gave them a dusting of SPOG (salt, pepper, onion powder and garlic powder).
I took a small foil pan and put about 1/8 to 1/4 inch of melted butter in it. I added 1/8 to 1/4 inch of vegetable oil. I put the thighs in the butter bath skin side down. I put the tray in the Traeger Timberline preheated to 135 C (275 F). I smoked the chicken for 45 minutes. Roll the chicken in the butter and put them on the grill, skin side up. Smoke for another 45 minutes.
Check the internal temperature. It should be 80 C (175 F) or higher. Generously brush the chicken with your favourite BBQ sauce. Cook for 10 to 15 minutes, until the sauce is set.
Why would you go to all this trouble to make chicken thighs? They are really good. The meat is moist and the skin welds to the meat giving a great flavour. The skin doesn't pull off when you bite through it.
These were delicious but WOMD really liked them and now I'll have to make them again. Dang.
The Verdict:
These are incredible chicken thighs but are they worth all the work? I have been informed they are. You'll have to decide for yourself.
Disco
