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re: Hot-Roasted Chicken Thighs 

This is my second attempt at slow-roasting chicken. Here's basically what I did:

1. Buy bone-in, skin-on chicken thighs
2. Lightly salt them on a cookie sheet and place them in the refrigerator. The longer the better.
3. Coat with Penzey's 33rd and Galena rub

Cook on the indirect side of a kettle grill with charcoal and Hickory chips. Try to keep the temperature between 200 and 250.

It took me a solid 4 hours get the internal tempreature up to 165 F. I became impatient after 3 hours of cooking at that temperature so I turned things up to about 300 degress.

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