A chest freezer is a great place to "lose" stuff and while digging around in mine, I "found" a family pack of boneless/skinless chicken thighs. Trying to figure out what to do with them that was something different, something I had never done, I looked to the search feature on here. After looking through several threads, I came across this one by none other than our resident enabler-in-chief, Steve
Steve H
...
www.smokingmeatforums.com
I said, "That's it!" I have never made this, but remember reading some posts about it and thought it would fit the bill, so here it is with only a few pics...
Steve's recipe used 2 lbs. of B/S thighs, but my family pack was 5 lbs. so I doubled his recipe and it worked just fine. Only other thing different was the marinating time. He marinated his for 24 hours, but because I found the recipe the day I was planning to cook it, I only marinated my chicken for about 8 hours. Next time, I'll be better prepared...
![20231025_164020[1].jpg](data:image/svg+xml;charset=utf-8,%3Csvg xmlns%3D'http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg' width='750' height='1000' viewBox%3D'0 0 750 1000'%2F%3E "20231025_164020[1].jpg")
On the grill over some lump and maple splits, basting occasionally with the marinade...
Served with smashed gold potatoes, roasted carrots, and green peas...
And to quote Steve, "If you never had this. I strongly encourage you to try it." I agree 100% and will do this again, it was a big hit. I don't know why it took me this long to make this. Thanks Steve for the inspiration...
Steve H
...Honey, make some fireman chicken this weekend!
Ann was talking about Cornell chicken. She always forgets the name of it! Who am I to argue? Took 2 pounds of boneless/skinless thighs. And had them soaking in the cornell sauce. 1 cup vegetable oil. 1 egg 2 cups apple cider vinegar 2 tbs salt 2 tsp poultry seasoning 1 tsp pepper. Put in a bowl...
www.smokingmeatforums.com
I said, "That's it!" I have never made this, but remember reading some posts about it and thought it would fit the bill, so here it is with only a few pics...
Steve's recipe used 2 lbs. of B/S thighs, but my family pack was 5 lbs. so I doubled his recipe and it worked just fine. Only other thing different was the marinating time. He marinated his for 24 hours, but because I found the recipe the day I was planning to cook it, I only marinated my chicken for about 8 hours. Next time, I'll be better prepared...
On the grill over some lump and maple splits, basting occasionally with the marinade...
Served with smashed gold potatoes, roasted carrots, and green peas...
And to quote Steve, "If you never had this. I strongly encourage you to try it." I agree 100% and will do this again, it was a big hit. I don't know why it took me this long to make this. Thanks Steve for the inspiration...
