The 'low and slow' crowd is ruining perfectly good chicken thighs

I grilled 24 thighs at 425 for 35 minutes at a cookout in Arlington last Saturday and three people told me dry chicken is the only safe chicken, so I asked them why their own thighs were pale and rubbery.

2 comments

2 Comments

joseph_ellis858d ago

Oh man, I've been there! The trick is to pat those thighs dry with paper towels first, no joke it makes a huge difference on the skin. Season them up and put them on a wire rack over a baking sheet (keeps them from sitting in their own juice). 425 for 35-40 minutes is perfect, just pull them at 175 internal temp and let them rest for 5 minutes - they stay juicy and the skin gets crispy every time.

gibson.sarah8d ago

My neighbor @joseph_ellis85 tried that and set off the smoke detector.