So, please share with me your chicken leg and or thigh recipe, technique, rub or sauce so I can master this chicken. I would like input on 2 preparations, I want to be able to smoke them and I also want to be able to toss them on and grill them. I eagerly anticipate your advice, and look forward to bombarding you all with chicken thigh pics.
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Off on an adventure to be the chicken leg king, recipes and techniques requested.
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Off on an adventure to be the chicken leg king, recipes and techniques requested.
There is a local chicken processor here that sells chicken off their line very cheaply, and have gone even further for everyone to stock up for the fall. 40 pounds of chicken leg quarters for $10, that's 25 cents a pound! Each box has about 50 pieces, and I will get a few boxes, so I will be testing and perfecting my recipe on a few hundred pieces.
So, please share with me your chicken leg and or thigh recipe, technique, rub or sauce so I can master this chicken. I would like input on 2 preparations, I want to be able to smoke them and I also want to be able to toss them on and grill them. I eagerly anticipate your advice, and look forward to bombarding you all with chicken thigh pics.Tags: None
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Charter Member
- Sep 2014
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i hope to be doing the same thing very soon with chicken thighs. This was the brain child of a friend of mine and i, impacted upon by Miller/Coors and Sprecher Beer. We wont' have the benefit of extra cheap trial material, but the thought process is the same... multiple variable testing will be utilized to find the best combination. We will be smoking and grilling with Pellet, charcoal and log. We'll also be considering a finish fry in hot oil to help set the skin. I have a feeling more beers will be incorporated into this adventure, used in the varied sauces as well as saucing the chefs. Good luck _John_ i look forward to your results. I promise to log and report our efforts as well.
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Wow. _John_ and CurlingDog you guys are going to have some fun. Anticipating the outcomes and pics in the near future. Sorry I have no recipes or advise. Hope you don't get sick of chicken.
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For Wings, Legs, Thighs so I Assume 1/4's would be the same:
Marinade for +- 6lbs; 1-cup each olive oil, canola oil; 1/2 Cup Taragon Vineger; 1/4+ cup Lime juice; 2-TBS Garlic juice; 2-TSP each Course Grd Black pepper, Paprika, Poultry season; 1-TSP each Cayenne pepper, Mustard powder, Ginger powder, Cummin powder. Mix the dry ingredients, add the liquid and mix, sea salt to taste. Split the chicken
into 2 - 3 lb zip lock food grade bags, 1/2 of the marinade over each. Refrigerate for 6 hrs up to overnight, Turn the Bags over every hour or so.
Grill in baskets, over direct coals with wood chips, 15 Minutes per side, place the chicken on a grate in a Crock Pot with Chicken Broth for 2-3 hrs. Enjoy Dan
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I strongly recommend a rotisserie for chickens thighs and legs. If this sounds interesting to you, I'll post some details--there really aren't many of them. I have a huli-huli recipe I can post, too.
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Get one--NOW!!!!!!! Whole chickens, Cornish hens, small turkeys, pork tenderloins, chicken pieces, rib roasts.... Do buy a basket attachment for things like tenderloins and chicken pieces. No need to pierce 'em, just toss 'em in the basket and spin away.
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@John: http://www.wholesalepatiostore.com/F...1zgaAtFp8P8HAQ
If the link doesn't work, just Google "rotisserie basket". The spit rod fits in slots (with tightening screws) in the basket ends.
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- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
John this is my go-to chicken leg recipe, FWIW. Last time I made them I got a few "oh my god"s because they're so good and stupid simple.
My usual chicken wet brine:
1 Gal water
1 C table salt
1 C white sugar
Soak 1 hr (no more, for risk of being too salty)
Can be halved/doubled, whatever's necessary but keep time at 1 hr.
Trim the legs well, including those little dangly things that look like ear lobes ( Jerod Broussard what are those anyway?) Whether you choose to leave the skin on or take it off is up to you. For legs I have much better luck just taking it off, but either way trim them nicely.
Pat them dry, WELL, after the brine.
Light spritz of PAM
Add fresh pepper. Optional- add a light dusting of garlic powder.
Then, cook as per the usual chicken recipe. 325 indirectly*, until the few that you have probes in reach 170-180. I tend to go on the higher side of final temp because no one likes slimy chicken legs, and at "just done" they are too slimy for me & mine. Legs can handle a hotter temp, so if they hit 180 I am 100% fine with that.
*You can do them at 225 too, or 250, or 275, it really doesn't matter if they're skinless. Lower temp = longer cook = more smoke flavor.
I like a good sized chunk of wood while doing this too, especially for a hotter quicker 325 cook. My fav for chicken is apple wood, but I also have used grapevine, ash, apricot, and peach with great results. I don't care for hickory, pecan or oak on chicken....at least by comparison.
These best eaten nekkid, not sauced. The sugar in the brine really takes these up a few notches. if you are in the mood to sauce, skip the sugar in the brine.
Edit: I use the same brine for whole chickens too, just brine them 2-3 hrs. Really pat the skin dry well after wet brining when doing skin-on.
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Hardwarehank My wife didn't grow up poor like me, so she doesn't eat meat off the bone. Poor people eat anything, and I never met one that was allergic to anything. My daughter has kids in her class that are allergic to everything but air...a couple have asthma so maybe they're allergic to everything!
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_John_, I actually have never cooked chicken legs, though I've been told I have chicken legs! When I do cook them, I'm going with the @Huskee's wet brine...and yes, I know to keep the brine time short.
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It's funny how one time a long time ago I shared this recipe on the main site I believe, or on another forum maybe, and stressed to brine pieces only an hour. The individual said they usually brine overnight and would do that. Then I got feedback that my brine was too salty. Smh... I know what Meathead goes though....
I do the same brine with thick pork loin chops, except no sugar since it adds little to pork chops IMO. Thick 1''> chops can go 90 mins, otherwise 1" or < still 60.
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Huskee I hate reading on recipe sites where people give fewer stars but didn't follow the recipe. To prove a point I google meatballs and went to the first page and read the comments. The first non 4/4 is long but at a glance: Doubled the tomatoes and onions, not the butter, didn't use any red pepper, no pork added only had beef, added panko and got too dry (panko was not in the recipe), baked in the oven for 20 minutes first instead of the entire time in the sauce.
It boggles my mind how people give subpar reviews for their hacks, omitting a pinch of salt is one thing, but not even using the right protein is ridiculous.
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_John_ I hear you, that drives me up a wall. I'd be tempted to reply to them! When people do that to Meathead he calls them out on it. 'So, you added 4 things, didn't use the right meat, and cooked it hotter than I say to...essentially you did not follow my recipe at ALL!' Lol. On a non-recipe front, Amazon will have reviews on random products in which customers rate products bad because they cut the package open with a knife and cut their tent, or FedEx lost their package, so that's the product's/manufacturer's problem?...people. What do you do...
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Do a search for "Mahogany Chicken" on this site. I have a few posts / pics / recipe, but I didn't add it to this thread as this is done on the cook top / oven.
If you can adapt this recipe to use with your cookers, then I think you've got another winner. The sauce is good enough to drink straight.
Personally, I think it could be done!
Good luck! --Ed
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Here is a fantastic marinade. I marinade the chicken overnight. I grill it at 275° and I baste it a few times with the marinade while it is cooking. I've been using this marinade for a few years and everyone I've made it for loves it.
Mongolian chicken.... Marinade
1/2 cup hoisin sauce
4 cloves garlic, minced
1 1/2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon red wine vinegar
1 tablespoon rice vinegar
1 tablespoon sherry vinegar
2 teaspoons sesame oil
2 teaspoons white sugar
1 1/2 teaspoons hot sauce... Any type I use Sriracha
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
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Administrator
- May 2014
- 17849
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- Morpilot 6-probe wireless
- ThermoWorks Infrared IRK2
- ThermoWorks fridge & freezer therms as well
Accessories- Instant Pot 6qt
- Anova Bluetooth SV
- Kitchen Aide mixer & meat grinder attachment
- Kindling Cracker King (XL)
- a couple BBQ Dragons
- Weber full & half chimneys, Char-Broil Half Time chimney
- Weber grill topper
- Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
- Drip 'N Griddle Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
- Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
- Most favorite beer: The one in your fridge
- Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
- Whiskey: Buffalo Trace, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, Basil Hayden's. Neat please.
- Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About me
Real name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
Occupation:- Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
Originally posted by Wartface View PostHere is a fantastic marinade. I marinade the chicken overnight. I grill it at 275° and I baste it a few times with the marinade while it is cooking. I've been using this marinade for a few years and everyone I've made it for loves it.
Mongolian chicken.... Marinade
1/2 cup hoisin sauce
4 cloves garlic, minced
1 1/2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon red wine vinegar
1 tablespoon rice vinegar
1 tablespoon sherry vinegar
2 teaspoons sesame oil
2 teaspoons white sugar
1 1/2 teaspoons hot sauce... Any type I use Sriracha
1/2 teaspoon ground white pepper
1/2 teaspoon freshly ground black pepper
I too love Pit Boss Dave's family recipe, "Parrinade" I call it. Half Moore's marinade and half Zesty Italian salad dressing (the oil/vinegar/herbs kind). I haven't done it on legs, but on nice plump chicken breasts it's great.
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Huskee
That's my all time favorite chicken dish! I usually use it on chicken thighs.
Chicken breast I cook indoors. I make a paste out of butter, Dijon mustard and add a tablespoon of Worcestershire sauce. Then I mix equal quantities of Italian bread crumbs and Parmesan cheese. I dredge the breasts in the paste and then dip it into the bread crumbs and cheese. I bake them in the oven @350° for about 35 minutes. That's a good option for when you can't BBQ.
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