"GRILLED & SMOKED" BONELESS/SKINLESS CHICKEN THIGHS *
Ingredients:
2 (or more) pounds of boneless/skinless chicken thighs
Olive Oil
Chicken rub of choice (I normally use Steak & Chicken Rub)
Cooking method - DIRECT
(* In this case, we are actually grilling the chicken thighs, but also adding wood chips to create some smoky flavor. Kinda the best of both worlds!)
Put the boneless/skinless thighs in a dish, and toss with a light coating of oilve oil. Sprinkle the desired amount of rub on both sides of the chicken, and set the chicken aside for 15-20 minutes while you get your Egg up to a temp of 350 degrees. Once its up to temp, scatter a couple of handfuls of soaked applewood chips over the hot coals (the grill temp will drop some, but should quickly get back up to 350 degrees). Put the cooking grid in place, and cook the thighs for 8-10 minutes per side, flipping once halfway though. You'll want to take the chicken off the grill when an internal temp of 170 degrees in the thighs is reached, and the juices run clear from where you inserted the thermometer. Wrap the chicken in foil (or in a pan covered with foil), and place in a cooler with towels over it for at least 15 minutes (remember, the meat will rise in temp 5-7 degrees while resting, and the juices will redistribute throughout the meat during this time, as well).
Ingredients:
2 (or more) pounds of boneless/skinless chicken thighs
Olive Oil
Chicken rub of choice (I normally use Steak & Chicken Rub)
Cooking method - DIRECT
(* In this case, we are actually grilling the chicken thighs, but also adding wood chips to create some smoky flavor. Kinda the best of both worlds!)
Put the boneless/skinless thighs in a dish, and toss with a light coating of oilve oil. Sprinkle the desired amount of rub on both sides of the chicken, and set the chicken aside for 15-20 minutes while you get your Egg up to a temp of 350 degrees. Once its up to temp, scatter a couple of handfuls of soaked applewood chips over the hot coals (the grill temp will drop some, but should quickly get back up to 350 degrees). Put the cooking grid in place, and cook the thighs for 8-10 minutes per side, flipping once halfway though. You'll want to take the chicken off the grill when an internal temp of 170 degrees in the thighs is reached, and the juices run clear from where you inserted the thermometer. Wrap the chicken in foil (or in a pan covered with foil), and place in a cooler with towels over it for at least 15 minutes (remember, the meat will rise in temp 5-7 degrees while resting, and the juices will redistribute throughout the meat during this time, as well).