Crispy Smoked Thighs

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pnstenquist

Newbie
Original poster
Sep 22, 2013
12
11
I've smoked chicken thighs quite a few times. My early efforts were okay: good flavor but rubbery skin that had to be pulled off. I came up with a plan to remedy that. First, I smoke the thighs with skin on at about 225 until the largest one reaches an internal temp of 160 degrees -- about 90 minutes to two hours. I do them on my Traeger junior. Today I used a mix of pecan and hickory. Probably would have chosen cherry and pecan, but there was already some hickory in the hopper.


When they're done, I marinate them in a mix of soy sauce, canola oil, brown sugar, chinese five spice, ginger, cinnamon and sesame seeds for about 45 minutes -- just long enough to heat my gas grill to about 450 degrees.


Finally, I grill them until they're dark brown and crisp, about 10 minutes. They're excellent without any saucing, although I sometimes dip one in a pineapple/habanero salsa.

 
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After trimming the fat off of thighs and then scraping the fat off of the skin this weekend I don't think I will ever eat an untrimmed Chicken thigh again.  It is crazy how disgusting that job is and how fatty that piece of meat is.  The things you do for a BBQ competition.
 
Tasty looking chicken! That's the great thing about the MINI-WSM. Super easy to slip the smoke chamber off and go straight to the direct grill for the sear!
 
I'm going to try it with wings next time. While thighs are fatty, a couple hours of smoking followed by searing renders most of it out.
 
Nice Thighs there ,Pnstenquist (quist). Like the flavorings chosen. A bit more hands on than I would choose , but noted for future Munching.

Have fun and as always . . .
 
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