Boneless & Skinless Chicken Thighs (SV to Grill)

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Thanks for all the posts, Bear. I learned a lot. I didn't realize the SV temps for thighs were so different from the white meat, although it makes perfect sense to me, now that I think about it.

Oh yes, I forgot to mention in my last post: the food looks incredible!
 
They look delicious Buddy, but I was wondering about the high SV temp too.
I think you may want to try it at a lower temp next time, but whatever works for you & if they came out good, then who am I to say anything different. But I do my chicken at 145 for 3 hours. But like I said whatever works for you & your family!
Al

Thanks Al.

Bear


Those look very tasty Bear!

Thank You PZ !!
And for the Points.

Bear
 
Was going to get a unit that goes on the container. Kinda waiting for a good sale.
Good thread Mr. B

Thank You Johnny!
And Thanks for the "Like".

Bear

Thanks for all the posts, Bear. I learned a lot. I didn't realize the SV temps for thighs were so different from the white meat, although it makes perfect sense to me, now that I think about it.
Oh yes, I forgot to mention in my last post: the food looks incredible!

Thanks John!

Bear
 
Bear, morning... The thighs look awesome... You are becoming the SV smokin' chef... Hey, what's MHGP ??
I understand the SV temp... I've tried SV chicken at those lower temps and have found it "somewhat" tough... Same with lower temp pork.. It may be "food safe" from a bacterial standpoint, but the texture sucked... badly... Kind of like brisket cooked to 145.. safe, but chewing it was not an option... Cook it like you like it... ALWAYS !!!...
Anywhooo, I'm enjoying your venture into the SV world... Keep 'em coming... I'm getting new ideas from your cooking lab....

Dave
 
Nice SV cook Bear, looks real tasty! I have a package of thighs in the freezer that I may need to give a go with SV! Thanks for the thread!
 
Bear, morning... The thighs look awesome... You are becoming the SV smokin' chef... Hey, what's MHGP ??
I understand the SV temp... I've tried SV chicken at those lower temps and have found it "somewhat" tough... Same with lower temp pork.. It may be "food safe" from a bacterial standpoint, but the texture sucked... badly... Kind of like brisket cooked to 145.. safe, but chewing it was not an option... Cook it like you like it... ALWAYS !!!...
Anywhooo, I'm enjoying your venture into the SV world... Keep 'em coming... I'm getting new ideas from your cooking lab....

Dave

Thank You Dave!
I haven't tried any Thighs with lower temps, but I can't find any in books or on YouTube that are done with lower than 150° Bath. I made Breasts @ 146°, and they were Great, but not Thighs.
And Thanks for the "Like".

Bear
 
Nice SV cook Bear, looks real tasty! I have a package of thighs in the freezer that I may need to give a go with SV! Thanks for the thread!

Thank You Justin!!
Let me know how you like them.
And Thanks for the "Like".

Bear
 
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