These bone-in chicken thighs were marinaded overnight. They were grilled with indirect heat, skin down, at about 300° Until I got the crispness and color I wanted on the skin. Then I turned them over to finish the cook. I basted both sides of the thighs with more of the marinade during the cooking process to add flavor. I pulled them when the IT was 180°. I baked a fresh loaf of sourdough bread too.
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Mongolian chicken thighs.... Marinade
1/2 cup hoisin sauce
4 cloves garlic, minced
1 1/2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon red wine vinegar
1 tablespoon rice vinegar
1 tablespoon sherry vinegar
2 teaspoons sesame oil
2 teaspoons white sugar
1 1/2 teaspoons hot sauce... Any type I use Sriracha
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
Looking good Mr Wartface. I'm glad somebody else likes their chicken thighs a bit more well done too. Did the skin rendered crispy? Did it adhere to the meat or slide around? To allow moisture/steam to escape from under the skin, I'll make short 2-4 mm relieve cuts through the skin, especially on the fatty parts.
The skin seems to stick to the meat better. In my house, dark meat chicken is encouraged to be eaten with the hands. Frustrates me when the skin slides off with one bite.
Thanks for posting the recipe, I'll have to give it a go sometime.
Hmmm... I've never tried scoring the skin. This cook I forgot to oil the grate so I lost some skin because it stuck to the grate... Damn! Stupid mistake. I find that chicken thighs are still stick to the bone firm at 180° but the pull off pretty easy. Breasts I cook to 155° and then count on the carryover cooking to get me to 160°, the safe zone. I need rehab from this marinade! Tonight I'm doing a spatchcock whole chicken. I dry brined it overnight with salt. Then I added a rub before smoking it. I used a fist full of Apple wood for some added flavor.
Winner, Winner, Chicken dinner. Smoked with some apple wood. Dry brined overnight with just salt. I applied a rub right before putting it on the smoker. I smoked it at 340° for about 90 minutes. The meat was moist and tender and the skin was nice and crispy.
I had a 68 year old woman tell me it was the best chicken she had ever had.
I also baked a fresh loaf of sourdough bread to serve with the meal.
Now that's a dry brined chicken. You look marvelous!