I have recently started cooking chicken thighs. My wifey mainly is a boneless skinless breast person. So that is what I have done in the past.
My thighs taste great but I want a little better presentation so what are some suggestions to keep the skin from getting to dark?
I know I can pan them when they get a certain color but I am open to other ideas .
Added a photo of thighs I just cooked for your viewing pleasure but when they reached temp, the skin was much darker hence the post and question.
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Thigh question
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- Wrangler
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Thigh question
Last edited by uhmump951 on Sat Jan 01, 2022 1:48 pm, edited 1 time in total.
- bsooner75
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Re: Thigh question
I rub my poultry skin with a good Mayo like Dukes. Let’s it brown nicely and handle a little higher heat
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Re: Thigh question
Thanks @bsooner75 . I will give it a try.
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- k.a.m.
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Re: Thigh question
Try using a seasoning like Tony's or something that has little to no sugar or paprika. Also use less wood chunks and try rubbing down with olive oil before seasoning.
- Rambo
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Re: Thigh question
k.a.m. wrote:Try using a seasoning like Tony's or something that has little to no sugar or paprika. Also use less wood chunks and try rubbing down with olive oil before seasoning.
This is very good advice
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Re: Thigh question
Especially the paprika; I also use paprika on my ribs for show
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Re: Thigh question
Thanks @k.a.m. You brought up a good point. I did go heavy on the wood chunks for this cook. I will cut down on it.k.a.m. wrote:Try using a seasoning like Tony's or something that has little to no sugar or paprika. Also use less wood chunks and try rubbing down with olive oil before seasoning.
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