Chicken Thighs
This is pulled from a Sunset recipe - I didnt like the salad it sat upon, but the chicken was yummy.
This is pulled from a Sunset recipe - I didnt like the salad it sat upon, but the chicken was yummy.
- Carbohydrate 2.58409194757638 g
- Cholesterol 95.2543977 mg
- Fat 19.6926568443889 g
- Fiber 0.720732514991495 g
- Protein 19.8699290619426 g
- Saturated Fat 5.30844721462096 g
- Serving Size 1 1 Serving (135g)
- Sodium 132.123813551838 mg
- Sugar 1.86335943258489 g
- Trans Fat 1.20073329727294 g
- Calories 268 calories
Step-by-step
- Preheat grill for indirect medium.
- Stir together all ingredients except chicken in a large bowl.
- Add chicken and toss to coat.
- Cook on grill until done, about 10 minutes, turning once.
Substituting bone-in chicken thighs for the skinned and boned cuts specified here radically alters both the cooking time and the heat management required on the grill. Boneless cuts cook evenly and fast, reaching safe internal temperatures in a fraction of the time required for bone-in varieties, but they also dry out much quicker if exposed to direct flames. Understanding the physical transformations that occur inside the meat during cooking allows for precise timing without guesswork.
- Monitor the internal temperature using a digital probe inserted into the thickest portion of the meat until it reaches 165 degrees Fahrenheit, or rely on visual firmness.
- Watch the juices run clear when pierced with the tip of a paring knife, which indicates that the proteins have fully coagulated.
- Feel the resistance of the meat against the tongs, noting that raw poultry yields completely under pressure while properly cooked thighs feel springy and firm.
- Maintain an indirect medium heat zone on the grill to prevent the chili powder and garlic solids from charring before the interior finishes cooking through.
Thigh meat contains higher amounts of connective tissue and fat than breast meat, yielding forgiving results even when cooked slightly past the minimum safe threshold. Direct visual inspection of the surface juices alongside tactile feedback provides a reliable method for determining readiness when kitchen tools are unavailable.
