|grilled boneless chicken thighs recipe|
Chicken thighs are perfect for backyard barbecues because they're relatively inexpensive I can find these for about $0.99 a pound and there are a great alternative to hamburgers know you can use boneless or bone-in thighs for this recipe but either way I recommend you remove the skin it's really fatty will cause a lot of flare ups and it's just really difficult to get crispy unless you're flipping a lot or using some kind of indirect heat so I removed it and I use it for a chicken stock so okay why you can't use cook them bone-in or boneless
How to make? please watch the video below
GRILLED BONELESS CHICKEN THIGHS RECIPE
I really prefer boneless because it promotes a quicker cooking and more evenly cook product I just want a quick note there's a smooth side and a rough side to the chicken side so I like to cook these and put them down I'll put the smooth side down this is going to be the nice presentation stop but let's talk about seasoning means there's a lot of books and crannies on the Optima side where the flavor can hide marinating is great but sometimes it can take a lot of time and I just want to get these on the grill and in my belly as fast as possible so today I'm just going to season them with a little bit of extra virgin olive oil and some JoJo rub now you can find her JoJo rub by clicking on our website at red meat lover.
Calm and go in the upper right hand corner search box and searching for Jojo rub that's Jo-Jo rub It's a combination of spices that are commonly found in most household kitchens and it's a great accoutrements for cooking chicken or pork curly coated so that we don't see any more white on the chicken okay now this is Thoroughly coated with seasoning let's head outside and put them on the grill hey so now we have a fire going this is jumbo lump charcoal all natural and a kettle Grill know when you're cooking chicken thighs over an open fire like this there's a ton of variables how hot is the fire how close is the fire to the food in Outlook this is really more of an art then it is a science
so we'll have to practice but we're just going to feel what's the hottest part of the grill it's right down here down the middle we're going to put the chicken down and we're going to put the smooth side down first remember that's a presentation side says we want to get those nice to your marks my question to you is developed a system for putting these down car we start at the top and work my way down over the hottest part of the grill and then
I fill in around the exterior now we don't want burnt chicken so if you start to get a lot of flare-ups go ahead and put that Dome on and cool the fire down just a little bit now that I have those those down the middle I'm going to go around the outside we're just going to let these cook for about 2 minutes before we flip them quick note on Slippin steak or hamburgers or where we only want you to flip it once maybe twice go ahead and feel free to flip these about three or four times that's going to promote caramelization and really help kick up the flavor profile on these tasty Birds okay these have been on for 2 minutes I'm going to go ahead and flip them now I don't want them to burn look at that were already getting some nice color again I remember the way I put them down and I'm just going to flip them in that same exact order look at that awesome color that awesome Char that's exactly what we're looking for because I always put out the chicken thighs down the same way
I know that I put this one down then this now we're going to come over here get this flip now this is a real thin part and this is cool part of fire somebody keep the stick part over the fire that's going to take the longest to cook just a little tip to think about as you're cooking as you can see we're getting some flare-ups right here so we can go ahead and throw the Dome down come back in about another two minutes Casey's been on here for another 2 minutes as you can see this is clearly the hottest part of the fire this bird is getting a little bit more color while this one is getting a little bit less is clearly the cooler part of the fire so go ahead and take these off.
That's playing here we go going to come back over here but that side down what the different color you can see this is another very part of the grill based upon the color this is getting ready to go ahead and move outside the little bit cooler part as I mentioned earlier that sick part of the the thigh is still over the plane so think about that as you rotate he's out here's another one we can go ahead and get that one on the inside right there if you didn't get nearly as hot as some of the other ones did Another two minutes I was getting a lot of flare up so I had to let down but as you can see it's still really hot but I don't want to do is I don't want to burn these and I'd rather flip them too much and serve my guests burnt chicken forgetting this still continues to be the hottest part of the grill
I'm actually going to rotate this out with his bottom piece right here get some color on that smooth side right there and these are grilling up perfectly as you can see okay so we just flipped these for the fourth time and they got about another 45 minutes cooking I just want to take a moment to talk about proper internal temperature USDA recommended internal temperature minimum of 165° I don't like these when they're cooked to 165 degrees it's us very soft extra so I can really cook them at a higher temperature of 180 and 85 Degrees really firms up to text her and makes for a much more tasty chicken in my opinion now for about 13 minutes and they're done how do
I know that they're done well I can feel and I can also tell that they are completely wipe all the way through out and that's how you can tell but if you're unsure I'll tell you this you can never go wrong with an instant-read thermometer go ahead and use that you'd rather be safe than sorry with chickens we're going to pull this off as I pull these off I just want to mention one other note on food safety you'll see that these are not the same tongs I used to put down the raw chicken through the video because they touch raw chicken in this is fully cooked chicken I don't want to cross contaminate so getting these are new songs and I recommend you do the same exact better safe than sorry hey everybody we're back inside now and think of this cuz it is incredibly hot outside about a hundred degrees but we're ready to
check out this chicken so let's take a look and as you can see right here it's basically fork-tender white and tasty all the way through out those GrillMarX give it a lot of good flavor you can check out our website at red meat lover. Com for more tips and tricks about cooking all kinds of me if you liked your video please give this a thumbs up like right below the video and even better subscribe to our YouTube channel for future update it's the big red button right below the video can't miss it and it only takes a second and since we're cooking chicken today it only feels right to quote the big chicken man himself Colonel Sanders once said I'm too drunk to taste this chicken so if you go out again I'll see you next time