Chicken Thighs your mom will love!
We learned this technique from World Champion #SwampBoysBBQ out of Winterhaven, FL. Rub (real name is Rob) showed us this - and since then anytime I make it... people love it.
The theory is simple;
- Take off the skin, filet fat off of it leaving a paper-thin skin membrane
- Clean up the thigh; cut off fat, square it up so they are all uniform in size
The result... MONEY!
Here's how we started; - the Prep
- Pull all the skin off your chicken thighs, stacking the skins face up on a sheet of tin foil. Seal up and place in refrigerator.
- Clean up the chicken thigh cutting off all fat on both sides. Where the bone is, you'll see a tendon and vein; cut these out.
- Square it up to make all the chicken breast uniform (I know... you'll not want to waste... but do it (you are going for presentation here).
- We seasoned ours with Smokin' 208 Sriracha BBQ Rub on both sides of the thigh.
- Reroll the thigh (to give it shape), place on pan/ziplock/Tupperware and set aside (in refrigerator)
- Take out your skin, and time to filet. You'll need a filet knife (good 7" flexible knife). Get a smooth cutting board and take a skin, fat side up and filet off the fat. Now this will take you a little trial and error - but once you have the technique down, it's amazing.
- Restack the skins, season, and put aside.
- Last step, pull out thighs and wrap each one with a skin making a tight package out of them
- We pre-heated our GMG Grill to 275.
- Make sure to use your temperature probe or if you don't have one click here and but a DOT. Set food probes for 160.
- Bone-in chicken thighs should be cooked to an internal temperature between 165 degrees F and 175 degrees.
SQUARE IT UP
SEASON BOTH SIDES AND SKIN
ROLL THEM FOR UNIFORM SHAPE