How do you get the perfect chicken thigh?
 

I am having trouble getting the perfect Thigh for turn in. Any suggestions?

thanks,
Chris Zombie

Welcome aboard!

Can you show us what you do currently - or at least give us a description?

No such thing.

Perfect thighs come from perfect chickens.

Perfect thighs come from KFC.

Practice, practice, practice.

Boil it

First thing, don't use apple cinnamon sauce. It tastes too much like Apple Jacks breakfast cereal for chicken.

I really dont believe you will get the answer to your question here. Take a good comp class and practice . I will be taking a comp class for the first time this winter. I have spent more hours then you can count internet shiggin and hangin out here reading every sentence chicken comes up in. Of course you can try all the methods that are talked about and trust me on this you will spend more time and money then if you just took the class. I have watched a few teams here who have taken the classes and seen their consistency improve a bunch. I think that the guys will give you a good start but to get the whole process you need to do a class.My neighbors dog loves BBQ but he wont even come over for chicken any more.I bet I spent way more then the price of a class feeding that fat bastridge chicken...

dude, you have no idea what you're talking about !!.. I'm from Kentucky and the perfect chicken thighs come from Lee's Famous Recipe !! :-D:clap2::thumb:

:laugh:

so here's roughly how we been doin it. marinate overnight, inject, lift skin season, reapply skin, season, smoker, crisp em over coals, glaze, smoker for a few more minutes. the flavor is there, its just that bite that we're missing. any tricks on the skin crispy but when you bite not ripping the whole skin off>?

I heard mayo or baconaiise under the skin is good. what about glue?

We thought we had it figured out, averaging a 163 over 7 contests. And a low score of 158. Then using the same rubs, same temps and smoker we scored a 149. So go figure ...

For us higher temps, 300 degrees, and even/consistant temps helped us the most. Then we loaded the smoker up with a bunch of chicken and pull a couple pieces at different times to see whats happening.

Step 1 - Forget trying to for crispy skin.

Unfortunately your both wrong. The best chicken isn't from a chain (but it does come from Kentucky), it is from the Greyhound Tavern in Ft. Mitchell (Northern), KY. Real shame we can't deep fry our chicken turn-ins!

He is correct - you don't have to have crispy skin for it to be bite through. There are several techniques on this forum that accomplish this. If your not into scraping, the key is getting the fat under the skin to render to a point where the skin is paper thin and almost glued to the meat below. BTW - I've tasted this type of chicken, been told and read about it, but have yet to consistently achieve it. So that goes back to practice, practice, practice!