First time chicken thighs - with Q/View

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texasgal81

Meat Mopper
Original poster
Mar 12, 2014
228
44
Northlake, TX
So I usually do whole chickens, but I couldn't pass up the buy one, get one free on these thighs. Did a little searching on this site and got some ideas. I put rub on both sides, then I ended up starting them skin down in pans with a stick of butter and half can of chicken broth in each. I was planning on cooking at around 300 or more but the smoker wouldn't cooperate...thinking because of the pans. I did two hours on 250-275 in the pans, then took them out of the pans and put them on the grates skin side up. After about 20 mins, I put a mixture of bbq sauce, water, and rub on the top of half. Then put in some bacon wrapped asparagus. I'll post more pics when they are done.




 
They look delicious, but just wondering why would you start them in a pan rather than right on the grate? 
 
What do you do with the asparagus after you eat the bacon?
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They look delicious, but just wondering why would you start them in a pan rather than right on the grate? 

I was looking for ways to keep them moist & flavorful. Also, it was supposed to keep the skin from being rubbery. Just some ideas I saw on here. They we're definitely moist & full of flavor and the skin wasn't rubbery. I may try straight grate next time as I usually don't pan anything and see how it goes.
 
I like to make a little boat with asparagus, olive oil, butter (yes both, butter for a different flavor), LOTS of garlic (fresh and/or powdered), and pancetta...my wife loves that.
 
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