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The Mrs. picked up a couple of packages of boneless, skinless chicken thighs and I thought I'd try the Myron Mixon cupcake chicken method. Each package contained 5 thighs so I had 10 in total. I rubbed them with olive oil, kosher salt, and fresh ground black pepper.
Chicken Thighs (Hickory Smoked) First I gotta say, I'm not usually big on chicken, however these thighs were some of the best chicken I have ever eaten. I'll give a short Step by Step, just to show how I did mine: I started out with 9 Chick Thighs. I coated 9 thighs with EVO & a good dose of rub. The rest went like the following:
Here's two different Chicken Thighs Step by Steps. (One in Pans, and one without) I kept the heat at 225° until near the end, which is where you could take them out & crisp the skin up on your Grill if you want to. Chicken Thighs (Hickory Smoked) Chicken Things (MES 40 Smoked) Bear
I Preheated My Ninja Smart Grill for 5 Boneless Thighs. I put Olive Oil, CBP, Garlic powder, and Onion Powder on both sides of 5 Thighs. Then with the Ninja set on 390° (Air Crisp) I spread the Thighs out with the nice side down.
I started by injecting 4 chicken thighs with 50 ml (1/4 cup) Cajun Injection Creole Butter. Then, I sprinkled 8 ml (1 1/2 tsp) of Louisiana Grills Chicken seasoning on them. Crispy Smoked Chicken Thighs 02.jpg
Smoked some thighs for the first time today. They turned out awesome. put some cajun rub on them for half a day, stuck them on the smoker at 250 for an hour and half. Real juicy which im proud off, since im known to dry out a lake. last thirty min i mopped some carolina sauce on them.
Smoked Chicken Thighs (Hickory Smoke) Mrs Bear wanted some Chicken Thighs, and I wanted them smoked, so that’s the plan. Thawed out a 10 pack of Thighs, and below is what happened from there: Day #1 (Prepping): Rinse Thighs, Dry, Coat with EVOO, apply Rub, Put on wire cooling racks in two...
If I run into a problem with Chicken Skin, I will stick them in my Hot Air Fryer. Only problem is I can only do 3 Thighs in there at one time. So far my Chicken skins have been fine when I smoke them, and raise the temp to 275° (Max) for the last 45 minutes. Thanks Sonny, Bear
All right, the chicken thighs are done. It took about 1 hour and 10 minutes in the Old Smokey at about 225°F and the IT for the chicken was 175 - 180°F for the thighs and 178° for the 2 chicken breasts I had on the lower rack.
Got a 3 1/2lb. fryer in the brine tonight. 10 cups water, 1/4 cup salt and 1/2 cup brown sugar with a tsp. of instaCure nitrite. Stirred well and chicken dropped in. Let it brine from Thurs. night to Sunday morning, and smoke it for smoked chicken!