This was my first time cooking these birds on my new 22″ Weber.
Marinaded for a couple hours (could go up to 24h) in a ziplock bag w/ olive oil, minced garlic, dijon mustard, some soy sauce, and a bunch of dried spices.
Set up 2-zone cooking (I use a Smoke&Sizzle and love it!). Get the temperatures up to 300° before throwing in a large wood chunk directly on the coals, loading up the thighs, and rocking the cook at around 350-400° for about 30 minutes before checking for color and internal temp.
When they probed 165° internal, I briefly seared both sides directly on the coals for some last-minute rendering.
Overall, turned out great! The skin was a tad rubbery on some of them, so I recommend cooking consistently closer to 400º.
h8mac4life
Damn, I like that sear that’s tight bro.
GetBack2Wrk
Oooohhhhhh nice.
TheOGGinQueen
They look amazing! I would take that skin, crisp it a bit more- shred and use as crisps in tacos mmmmmm 🤤
4 Comments
This was my first time cooking these birds on my new 22″ Weber.
Marinaded for a couple hours (could go up to 24h) in a ziplock bag w/ olive oil, minced garlic, dijon mustard, some soy sauce, and a bunch of dried spices.
Set up 2-zone cooking (I use a Smoke&Sizzle and love it!). Get the temperatures up to 300° before throwing in a large wood chunk directly on the coals, loading up the thighs, and rocking the cook at around 350-400° for about 30 minutes before checking for color and internal temp.
When they probed 165° internal, I briefly seared both sides directly on the coals for some last-minute rendering.
Overall, turned out great! The skin was a tad rubbery on some of them, so I recommend cooking consistently closer to 400º.
Damn, I like that sear that’s tight bro.
Oooohhhhhh nice.
They look amazing! I would take that skin, crisp it a bit more- shred and use as crisps in tacos mmmmmm 🤤