Grilled bone-in skin-on chicken thighs with wood and fat smoke
Mad Scientist BBQ · ♥ 6.1K likes · 246.7K views · 23 min video
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Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- bone-in skin-on chicken thighs
Burn coals with oak wood down in the coal pan; charcoal, wood or both can be used.
- Lawry's
- black pepper
Season chicken thighs with Lawry's and black pepper and set them skin side down over the direct heat to crisp the skin.
Close the lid to trap heat so they cook evenly; on a big flare-up, drop the lid and lift the whole grate away from the coals.
Smoke from dripping fat, and the lid
Adjust the grate height to the sweet spot of steady fat smoke without black smoke, here about 285 degrees on the dome thermometer.
Lift the grate and toss in a chunk of hickory wood, letting it burn in open flame for more wood smoke.
Take the thighs to 185 to 190 internal, which liquefies the fat inside and crisps the skin.
Bring the chicken up to temperature, then drop the grate down at the end to crisp the skin without burning, flipping to check both sides.
Temp the thighs (about 170 at first, already safe) and take them a little further, lifting the grate and adding a little more wood smoke.
Crisping the skin and temping
Take the chicken off; close the grill and let it get hot to carbonize what is left on the grate.
Cleaning the grate and durability