Thigh question

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uhmump951
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Thigh question

Postby uhmump951 » Sat Jan 01, 2022 1:48 pm

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.
PXL_20211231_224848124.jpg


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Last edited by uhmump951 on Sat Jan 01, 2022 1:48 pm, edited 1 time in total.
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Re: Thigh question

Postby bsooner75 » Mon Jan 03, 2022 9:59 pm

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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uhmump951
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Re: Thigh question

Postby uhmump951 » Tue Jan 04, 2022 7:47 am

Thanks @bsooner75 . I will give it a try.

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Re: Thigh question

Postby k.a.m. » Tue Jan 04, 2022 8:03 am

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.
Always remember slow and steady wins the race.



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Re: Thigh question

Postby Rambo » Tue Jan 04, 2022 9:00 am

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 :tup: :tup: :tup:
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Re: Thigh question

Postby Rambo » Tue Jan 04, 2022 9:01 am

Especially the paprika; I also use paprika on my ribs for show
uhmump951
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Re: Thigh question

Postby uhmump951 » Tue Jan 04, 2022 9:07 am

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.
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.

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