Wednesday, July 15, 2009

84. Gas-Grilled Bone-In Chicken Thighs

Dated Cooked: July 7, 2009
Page: 608
Rating: A-

Its summer grilling season and I intend to make good use of the grill this year. I figured chicken should be easy enough and something can only be stored in the freezer for so long. Once the chicken thighs had thawed I brined them.

** Please hold for this important culinary announcement. The night before I had cooked some chicken without brining it and I must say it just shouldn’t be done. I know, you are probably tired of me praising the virtues of brined poultry so I promise to make this my last tirade. Brine your chicken! DO IT! No excuses! Your chicken will be better for it. Okay done. We now return you to your regularly scheduled program. **

When the grill was hot enough I removed the chicken from the brine, patted it dry and then seasoned it with salt and pepper. The chicken was grilled on high heat to give a nice crust before cooking it over lower heat to cook through. I am one of those people always scared to undercook chicken but I am beginning to trust myself a little more and rely on the meat thermometer to tell me when it’s done. Although I need that less and less all the time. When the chicken was done it was plated to eat.

Rating: A-. Simple and delicious chicken that was juicy and full of flavor with a nice crispy skin. Couldn’t ask for more… well actually I could ask for more since chicken thighs aren’t that big.

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