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Made some chicken thighs on the grill tonight. Breaded them and placed on sheet in center with coal holders on the sides. Came out nice and crispy. Added some Apple Chips to the one basket which gave a nice mild smokey flavor.

Had the chicken with macaroni and potato salads from a local and very popular deli that makes especially good ones that are very home made tasting. A few curried deviled eggs rounded out the picnic style meal.


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Those look delicious! Nice and crispy.


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Thanks........I didn't do flour, just dipped them in egg and then Italian bread crumbs. Makes a very tasty coating.

@clarissa , if you like that recipe, you'll love this one....

http://weberkettleclub.com/forums/grilling-bbqing/'fried'-chicken/msg280253/#msg280253

my family loves it....a real favorite

Those look and sound great. I'll have to try that. I think you have a poultry obsession. Do you cook anything without feathers?


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Quote from: HoosierKettle on September 01, 2017, 07:00:10 PM
Those look and sound great. I'll have to try that. I think you have a poultry obsession. Do you cook anything without feathers?


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Ha ha, most of my posts and pics do seem to be fowl....because they are so photogenic. I cook a variety of foods but somehow we dig in with no regard for documentation LOL.


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Those thighs look fantastic! I like the simple egg and bread crumb thing. Gonna have to try that! Did you flip them at all? Chamber temp?

Quote from: hawgheaven on September 02, 2017, 03:48:11 AM
Those thighs look fantastic! I like the simple egg and bread crumb thing. Gonna have to try that! Did you flip them at all? Chamber temp?

I started them with foil under them on the pan, then removed the foil so they weren't sitting in the drippings. As you can see, the pan has holes so the bottoms got nice and crispy like the tops. No need to flip. Pretty much cooked at 400F lid temp.

I'm intrigued with that pan. Where did you get it?