Primo chicken thighs, crispy skin.

[philpom]

That nice skin pop!

IMO the bigger the skin flap on bone in skin on thighs the better. Bone side gets a good dose of garlic salt, I'll pull the flap real tight under and around the thigh trimming any excess off.

For the top what works great for me is to take garlic salt and toss it in a coffee grinder ( I have one dedicated for spices ) and basically turn it to powder. Sprinkle that over the skin and let it sit on the counter while I get the fire going.

Indirect, ~350°-375° for around 35 minutes or until the IT is about 190°. No flipping needed on a Primo, keeps the chicken looking beautiful. You could at this point dip them in a sweet glazing sauce and put them back on for a short while to set it, I avoid the sugar and just pull them.

Family loves them, I've done them like this but with a coating on panko, works well.

Cheers!

 

[cpaysonc]

Primo is right, those are beautiful! Any baking soda involved with such crispy, beautiful skin?

 

[Colin1230]

You nailed those thighs @philpom , beautiful color!

 

[JLinza]

Looks great

 

[jcam222]

Looks good. I love chicken skin

 

[Compulsive Smoker]

Wow! That’s an amazing color on those! I bet it was delicious!

 

[JIMSMOKES]

Perfect! We stopped tossing and setting sauce to keep crispy skin.

 

[BrianGSDTexoma]

Great looking thighs!

 

[in. pred]

very nice crisp there!

 

[DRKsmoking]

Looks great , I can hear the crunch at the bite,

Love me some thighs.

David

 

[Brokenhandle]

Well, I'm gonna be rude and say... Who said the skin color doesn't matter! Because that is just beautiful! Could you send some over?

 

[chopsaw]

Strong work right there . Perfectly cooked , and perfect method .
190 is the magic temp for thighs in my opinion .
Really nice .

Indirect, ~350°-375° for around 35 minutes or until the IT is about 190°. No flipping needed on a Primo, keeps the chicken looking beautiful.

I do the same on a Weber kettle . If done right you'll see the fat " boiling " under the skin .

 

[Compulsive Smoker]

Congrats on the well deserved feature!

 

[philpom]

Primo is right, those are beautiful! Any baking soda involved with such crispy, beautiful skin?

Thanks, no baking soda, just powdered salt although that's an option.

 

[philpom]

Looks good. I love chicken skin

Thank you, we have a Japanese fusion food place near us, first time I went, I discovered they sold a basket of deep fried chicken skin, imagine a French fry basket but skin instead.

 

[philpom]

Perfect! We stopped tossing and setting sauce to keep crispy skin.

Thanks, yeah, that's a major drawback, much prefer crispy.

 

[philpom]

Strong work right there . Perfectly cooked , and perfect method .
190 is the magic temp for thighs in my opinion .
Really nice .

I do the same on a Weber kettle . If done right you'll see the fat " boiling " under the skin .

Thank you, it's like magic. I get excellent results on the kettle with whole chickens using the minion method.

 

[912smoker]

Love some thick thighs and those look GREAT

Keith

 

[Abigail4476]

View attachment 741918

That nice skin pop!

IMO the bigger the skin flap on bone in skin on thighs the better. Bone side gets a good dose of garlic salt, I'll pull the flap real tight under and around the thigh trimming any excess off.

For the top what works great for me is to take garlic salt and toss it in a coffee grinder ( I have one dedicated for spices ) and basically turn it to powder. Sprinkle that over the skin and let it sit on the counter while I get the fire going.

Indirect, ~350°-375° for around 35 minutes or until the IT is about 190°. No flipping needed on a Primo, keeps the chicken looking beautiful. You could at this point dip them in a sweet glazing sauce and put them back on for a short while to set it, I avoid the sugar and just pull them.

Family loves them, I've done them like this but with a coating on panko, works well.

View attachment 741919
View attachment 741920
View attachment 741921

Cheers!

Looks delicious, @philpom!

 

[hoity toit]

View attachment 741918

That nice skin pop!

IMO the bigger the skin flap on bone in skin on thighs the better. Bone side gets a good dose of garlic salt, I'll pull the flap real tight under and around the thigh trimming any excess off.

For the top what works great for me is to take garlic salt and toss it in a coffee grinder ( I have one dedicated for spices ) and basically turn it to powder. Sprinkle that over the skin and let it sit on the counter while I get the fire going.

Indirect, ~350°-375° for around 35 minutes or until the IT is about 190°. No flipping needed on a Primo, keeps the chicken looking beautiful. You could at this point dip them in a sweet glazing sauce and put them back on for a short while to set it, I avoid the sugar and just pull them.

Family loves them, I've done them like this but with a coating on panko, works well.

View attachment 741919
View attachment 741920
View attachment 741921

Che

Those look nice. I always have trouble getting the skin just right and crispy. Thank you for sharing your methods.

HT