I've always been a breast kinda guy...then I started doing thighs on my grill and WOW! These things are so tender and juicy, I don't think you can screw them up if you tried. I did them roadside style last weekend and they were incredible. How are you all cooking them? How long also? I set up a 2 zone fire with a cool area. I seriously cooked these things for about 2 hours! and they were great. Im in love.

The thigh and the 'oyster' from the thigh is my favorite part! Dark meats work great with marinades, especially RSC!

If I grill thighs, they usually take about 35-40 minutes. If I smoke them they take anywhere from 2.5-3 hrs.

I have become a dark meat Q'er.

I LOVE the legs.........thighs........breasts..........Hold on fellas. I'll be back in a few!!!!!!! The wife just got home from work!!!!!!!!

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If I grill thighs, they usually take about 35-40 minutes. If I smoke them they take anywhere from 2.5-3 hrs.

Larry, would you mind going into more detail on your smoked thighs?
Are you doing a high heat smoke?
Thanks!!

I was always a breast guy until I learned how to cook thighs on the WSM and on the Performer.

For my girlfriend, she only eats breast meat, so..... I pound the brest meat thin, so it cooks up very quickly.. me?.... I like the dark meat. Thighs are very tasty.

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Originally posted by michele p:

quote:

If I grill thighs, they usually take about 35-40 minutes. If I smoke them they take anywhere from 2.5-3 hrs.

Larry, would you mind going into more detail on your smoked thighs?
Are you doing a high heat smoke?
Thanks!!

Michele,
Basically I like to rub the thighs 3-4 hours before smoking and then let them air dry in the fridge until they hit the smoker. Then I smoke using apple wood in the 245º-260º range. During the last hour I like to apply very thin coats of sauce about every 15 minutes or so.

I am definitely a thigh guy. I have always been a big fan of the dark meat, I am the only one besides my dad who will eat the dark meat on Turkey Day. I have cooked thighs a few different ways, I have smoked them for a couple of hours then hit them on grill for a few mins with some sauce( total cook time approx. 2 1/2 hrs), I have just grilled them with idirect heat then direct heat about 40-45 mins, and I have only smoked them. I am still trying to find the best way to do them so that I can be more consistant in competitions. The more I practice the more I get to eat, win win.

I've always been a huge fan of dark meat, chicken and turkey. I was the only one that liked it when growing up and here, with my own family so, there's always been plenty for me.

Good lookin' chicken, Larry.

Bill

Love thighs!

Larry, do you get crispy skin at those temps? Last time I did thighs I had rubber for skin. Next time I was going to crisp over high heat unless you tell me something different.

I don't always have the time or patience, but I'm told that cooking them (indirect)at 250 for about 2.1/2 hrs and then cranking the heat up to finish is the best. Juicy, tender meat and crispy skin.

I haven't tried it with the high heat finish yet so I got tough skin when I did it lo and slo.

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Originally posted by KenP:
Love thighs!

Larry, do you get crispy skin at those temps? Last time I did thighs I had rubber for skin. Next time I was going to crisp over high heat unless you tell me something different.

No, the skin is not 'crispy'. However taking the time to dry the skin in the fridge will give you a nice tender skin that has been rendered and has an easy 'bite through' texture, versus the rubbery chewy skin.

If you want to smoke the chicken and end up with crispy skin you will need to smoke to approximately 165º in the 245º-260º range and then finish skin side down over higher direct heat in the 325º-350º range.

Thanks Larry, this information is extremely helpful, I just messed up a batch of thighs the other day, so I had some ideas on what to change, and you have confirmed for me.
The picture is outstanding!! That is the result I am aiming for.
Thanks again!

Agree with Larry in that apple wood is my absolute fav. for chicken.

Thighs are definately the best bit of chicken and even better for being on the grill.
Even roast it was always the breast that was last to go in our house when I was growing up. Now I'm married I eat the dark meat and my wife has the breast. It's interesting - my (almost) 5 year old now asks for the thigh because he wants the juicy bits so now I suddenly have competition! That oyster is the best bit ona roast (carver's treat)
(as an aside - my great aunts trained my cousin that he could only have the soft centres when they were given a box of chocolates because they liked the hard ones and to this day he prefers the soft ones!)

Larry, what rub are you using on those Fantastic looking thighs? And do you smoke to 165degress?

Maybe I'm the only one, but I think breast meat is vastly inferior to thigh meat. Breast meast is just good marketing...people see "boneless skinless [tasteless] chicken breast" in so many recipes it MUST be the best cut, right? In reality, I'd be willing to pay more for thighs than for breast. But let's keep things the way the are...

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Originally posted by rod culver:
Larry, what rub are you using on those Fantastic looking thighs? And do you smoke to 165degress?

Thank you Rod! You have e-mail! I smoke thighs until they get around 170º-175º, just to avoid the 'bloody bone', which some people flip out over.

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Originally posted by Phil R.:
Maybe I'm the only one, but I think breast meat is vastly inferior to thigh meat. Breast meast is just good marketing...people see "boneless skinless [tasteless] chicken breast" in so many recipes it MUST be the best cut, right? In reality, I'd be willing to pay more for thighs than for breast. But let's keep things the way the are...

OH Phil I couldn't agree more!

People also tend to cook breasts to oblivian which makes it that much worse. If chicken and turkey breasts are not over cooked, meaning not over 160º165º range they're edible if seasoned properly! My wife cooks alot of boneless skinless chicken breast and loin chops (chops which they are not) and she over cooks them everytime, even when I let her use my Thermapen.....A bottle of Franks or Reverend Marvins helps me get through dinner!!

Larry that chicken looks incredible.