I feel like I saw a post on here with the recipe for a chicken thigh similar to this?
I’ve searched everywhere and can’t seem to find the post.
by Excellent-Oil-3106
4 Comments
Perpetual_Wheelie
Just go to youtube and search for competition style chicken thighs
Jaric_Mondoran
Yeah that standard comp style thigh. You should be able to find someone that shows it pretty in depth.
HeadshotBOOOM
Lots of YouTube vids out there on competition style thighs. As someone who used to compete, I can confirm that these are a LOT of work to make them look like this. Basically most competitors would do something similar to this: Buy bone-in, skin-on thighs, then very carefully trim out the bone. Some people brine them next. Then peel the skin almost all the way off (leave one tiny strip connected), then use a knife to scrape the fat off the back side of the skin to make it very thin. Then you have to use meat glue powder or similar to basically put the skin back on perfectly. Then apply your rub. Then many people will cook them skin down in either a square shape muffin tin or a foil steam pan (spacing them in a specific way to make them turn out consistently the same shape and size). Top with about a table spoon of butter each (some add a small amount of chicken stock) and smoke them low until the temp is around 140. Then take them out and flip them over and raise the temp to help crisp up the skin. At about 185 glaze them with your sauce. Then let them go until done. Opinions on done temp varies among competitors but for thighs like this you can let them go up over 200 without them getting dry.
Dexter79
You can make a better chicken thigh by skipping the sauce and seasoning with SPG
4 Comments
Just go to youtube and search for competition style chicken thighs
Yeah that standard comp style thigh. You should be able to find someone that shows it pretty in depth.
Lots of YouTube vids out there on competition style thighs. As someone who used to compete, I can confirm that these are a LOT of work to make them look like this. Basically most competitors would do something similar to this: Buy bone-in, skin-on thighs, then very carefully trim out the bone. Some people brine them next. Then peel the skin almost all the way off (leave one tiny strip connected), then use a knife to scrape the fat off the back side of the skin to make it very thin. Then you have to use meat glue powder or similar to basically put the skin back on perfectly. Then apply your rub. Then many people will cook them skin down in either a square shape muffin tin or a foil steam pan (spacing them in a specific way to make them turn out consistently the same shape and size). Top with about a table spoon of butter each (some add a small amount of chicken stock) and smoke them low until the temp is around 140. Then take them out and flip them over and raise the temp to help crisp up the skin. At about 185 glaze them with your sauce. Then let them go until done. Opinions on done temp varies among competitors but for thighs like this you can let them go up over 200 without them getting dry.
You can make a better chicken thigh by skipping the sauce and seasoning with SPG