I want to smoke boneless, skinless chicken thighs on my gasser. Have not found anything specific yet on the site. Help, please.
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want to smoke skinless boneless chicken thighs, need advice, (doing them on a gasser)
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- Jun 2018
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- Vancouver WA
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- May 2014
- 19028
- Clare, Michigan area
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Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Do them largely the same as skin-on. In my opinion, a quicker higher temp cook still works ok, but if you're worried it would dry the exterior too much you can do them lower. I like to cook skinless thighs at 300ish, give or take, and I drizzle clean marinade on them a few times to prevent the hard outer layer. If you're using a rub, I'd say go lower, 225-250 to help the rub set and start to 'bark up'. I take my dark meat to 180-190. I don't care for the slimy texture of just-done 165 dark meat.
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- Dec 2014
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- Grew up in New Orleans, 20 years in Texas, 22 years in Mandeville, LA. Now Dallas, TX
A done them a number of different ways on my BGE. I have cooked the indirect as low as 225 and as high as 350. I have also cooked them direct a 350, but 8†from the fire. Use your favorite rub.
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The BGE and boneless skinless thighs are a match made in gastronomic heaven. It is my most cooked meal, every year.
To adapt to a gasser: indirect, 325-350. Or, direct on medium, flipping frequently. Either should work.
I don’t smoke them, they get done very quickly. I mix bottled bbq sauce and bottled Italian dressing together, marinate the thighs for 15 minutes to an hour, and grill them.
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Mosca I’ve marinated the in Mojo Crillo which adds great flavor. Like you, boneless skinless chicken thighs are my go to chicken cook. But, I love wings on occasion.
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I know this is an aged thread, but I was looking around for some ideas to indirect grill/smoke some boneless skinless chicken thighs, and stumbled across this thread.
LA Pork Butt's suggestion of using Mojo Crillo sounds flipping excellent. My wife loves it, and I am fond of it too. This would be a nice change of pace from using the S&G rub I use on 99% of chicken I cook.
I will be using a BGE with an approximate temp of 325° F.
Three questions:
1) How long would you marinade?
2) Assuming there is likely salt in a store bought marinade, I reckon there is no advantage to salting the chicken prior to putting them in the marinade, correct? Maybe?
3) Would there be suggested rub to use on the marinated chicken once it is ready to grill/smoke, or would the marinade be doing the heavy lifting as it were?
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Administrator
- May 2014
- 19028
- 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.
micbeane19
1. Minimum of an hour for most marinades. Personally I like to give most marinades a few hrs if not all day (prep in morning) then adjust from there if you find it too strong or not strong enough.
2. Depends what brand or if homemade. Taste it. If it tastes really salty, skip the salt. If not, maybe add a light shake of salt before you place in the BGE. Salting before adding to a non-salty marinade may pull the salt into the solution and out of the meat and not accomplish much. I usually salt after marinading if it needs it, before grilling.
3. Again, likely depends on subjectivity/preference, but most likely the marinade would do the job. Depends on the recipe though.
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1 & 2 & 3) Not a problem - I planned on dropping them in store bought marinade tomorrow. Yes, I know I should make it myself but I had a bottle of Goya's Mojo Criollo that was use it or lose it.
This are boneless skinless thighs from Costco, the ought to cook quickly.
You guys rock, thanks for chiming in!
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Charter Member
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micbeane19 I will sometimes scatter wood pellets on the fire to add some smoke. Lately I have been trimming the excess fat, pounding them flat and cooking them at 375 at the felt line flipping them every 10 minutes for a total of 30 minutes.Last edited by LA Pork Butt; May 1, 2019, 11:18 AM.
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Club Member
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I have started wrapping boneless skinless chicken thighs in thin bacon and a little rub after a dry brine, starting them at a lower temp and raising the temp half way thru to crisp up the bacon, the crowd loves them.
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Club Member
- Feb 2018
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- Northshore MA
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I do them a few different ways. My favorite is rub or marinade then set up two zone grill. Indirect covered until nearly done. Then grill them on the hot side to brown them up.
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