Here is another round of skinless thighs where I fool the the eyes, but deliver a home run with flavor without dealing with rubber skin.
Here is the drill... I start with skinless thighs, trim the heavy fat pockets, and brine them for 6 hours or so. Then season moderately, and rest for a couple of hours in the fridge. Long enough for the seasoning to melt and color the flesh. Meanwhile, I have the kettle fired up with a Grill Grate over the charcoal basket.
Step one is to sear the raw (yes, raw) chicken on one side, on a well oiled Grill Grate for 1-minute or so. Just long enough for the grill marks. Pit temp is about 300°. Then I move the chicken to the indirect side of the kettle.
In the next hour or so, the chicken builds color and comes up to 155° internal.
Next comes the butter, and onion step. Covered.
Cook until the thighs tender up, and baste with butter.
This works on all chicken parts, the finish temps on breasts are lower... but everything will be very moist.
Here is the drill... I start with skinless thighs, trim the heavy fat pockets, and brine them for 6 hours or so. Then season moderately, and rest for a couple of hours in the fridge. Long enough for the seasoning to melt and color the flesh. Meanwhile, I have the kettle fired up with a Grill Grate over the charcoal basket.
Step one is to sear the raw (yes, raw) chicken on one side, on a well oiled Grill Grate for 1-minute or so. Just long enough for the grill marks. Pit temp is about 300°. Then I move the chicken to the indirect side of the kettle.
In the next hour or so, the chicken builds color and comes up to 155° internal.
Next comes the butter, and onion step. Covered.
Cook until the thighs tender up, and baste with butter.
This works on all chicken parts, the finish temps on breasts are lower... but everything will be very moist.
