Great Cooks Illustrated article: chicken thighs

[CarrieAnn]

If you get a chance to check out the July/Aug CI mag they have a really good article on grilling chicken thighs to get the crispy skin.

The long and short of it is they have a couple paste recipes (instead of a rub) and they recommend 2/3 of the paste on the non-skin side of the thigh with 1/3 on the thigh. Indirect heat, skin side down on the indirect side for20 min, rearrange so chicken farthest from coals moves closer and vice versa. Continue to cook 15-20 min until temp registers 185-190

Move chicken to hot/direct side, skin side down for 5 min. Flip and cook the non skin side 1-2 min to brown, transfer to platter and tent with foil for 10 min.

The article features 2 paste recipes, Gochujang paste and mustard tarragon paste. The article is worth seeking out!!



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[addicted-to-smoke]

Hey I think I found it: https://www.cooksillustrated.com/articles/676-grilled-chicken-thighs

I've never paid much attention to which side I do (because I don't care about crispy skin) but certainly I will try this, especially paste instead of marinating or a rub.

Thanks!

[bbqking01]

CI is an awesome resource. I got my rib rub from one of their recipes

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