I realize I posted grill fried thighs back in early December, but this cook differs slightly. The December cook was on the Goldens', with the chicken dipped in egg wash and a mix of Lefty's. Today's cook is a simple flour/baking powder mixture.
The idea comes from an Adrenaline BBQ (now SnS Grills) video from a few years back, courtesy of Stephen Cusato (Not Another Cooking Show channel). I can't seem to find that video on YouTube, but there are a ton of similar ones since the concept isn't unique.
Dry brine the chicken. I heavily salted it and let it sit uncovered in the fridge yesterday as it was intended for Sunday dinner -
Mix up equal parts AP Flour and Baking Powder with some S&P. Coat the chicken and let it sit for a half hour or so -
Meanwhile, fire up the kettle. I'm using my 18" Weber with the SnS so coals are on one side of the kettle for an indirect cook -
Grill for 20 minutes -
Spray with EVOO (I used my mister) and flip. Spray that side as well -
Cook for another 20 minutes, then flip once more back to the skin up side. Potentially grill for another 20 minutes.
I let mine grill for an additional 10 minutes (50 minutes total), but thighs could easily take 60 minutes total without drying out.
They're ready to come off the grill -
Resting on a rack inside -
A Chef John #forkdontlie test would be appropriate here. :becky: They've got a nice crunchy texture.
If you're into fried chicken but don't want to actually fry chicken, use your Weber kettle. Thighs, wings and drums would do well with this technique. I'm not sure I'd recommend breasts at temps this high (my thermometer was registering 450F during the cook). I'd keep temps cooler for those and pull at 165. These thighs registered 185-190 when I removed them from the grill.
If you're grilling wings, a nice bath in some Frank's Red Hot and butter would result in some awesome Buffalo wings.
That's all from my backyard today.
Regards,
-lunchman
The idea comes from an Adrenaline BBQ (now SnS Grills) video from a few years back, courtesy of Stephen Cusato (Not Another Cooking Show channel). I can't seem to find that video on YouTube, but there are a ton of similar ones since the concept isn't unique.
Dry brine the chicken. I heavily salted it and let it sit uncovered in the fridge yesterday as it was intended for Sunday dinner -
Mix up equal parts AP Flour and Baking Powder with some S&P. Coat the chicken and let it sit for a half hour or so -
Meanwhile, fire up the kettle. I'm using my 18" Weber with the SnS so coals are on one side of the kettle for an indirect cook -
Grill for 20 minutes -
Spray with EVOO (I used my mister) and flip. Spray that side as well -
Cook for another 20 minutes, then flip once more back to the skin up side. Potentially grill for another 20 minutes.
I let mine grill for an additional 10 minutes (50 minutes total), but thighs could easily take 60 minutes total without drying out.
They're ready to come off the grill -
Resting on a rack inside -
A Chef John #forkdontlie test would be appropriate here. :becky: They've got a nice crunchy texture.
If you're into fried chicken but don't want to actually fry chicken, use your Weber kettle. Thighs, wings and drums would do well with this technique. I'm not sure I'd recommend breasts at temps this high (my thermometer was registering 450F during the cook). I'd keep temps cooler for those and pull at 165. These thighs registered 185-190 when I removed them from the grill.
If you're grilling wings, a nice bath in some Frank's Red Hot and butter would result in some awesome Buffalo wings.
That's all from my backyard today.
Regards,
-lunchman
Cornstarch is used as a thickening agent; baking powder as a leavening agent, which also helps with the crispiness.
