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5 replies

boneless chicken thighs

FM Former Member
ok, have not seen a lot of specific direction for boneless thighs. i have a high standard since the boneless thighs came out superb on the charcoal smoker i just replaced with the AQ. the last batch i tried with no overnight marinade and a quick rub. smoked them at 225 for 3.5 hours and they were overdone and way to smokey. i used about 6 oz of wood, way too much i now realize.

so, seems like the thighs are fatty enough that you do not have to brine, i plan to overnite mainate them in an evoo and vinegar mix with some poultry sasoning. tomorrow i am planning on brown sugar and cayenne rub and smoking them with 2-3oz of hickory at 230 for 2hrs and check.

advice please.....

ken
(btw the 3 boston butts i did overnight last night were terrific)
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tnqtnqMember
the acid of the vinegar will tend to 'cook' the chicken if left on too long and the meat texture may be mushy. Most recommend short marinade time where acids are used. I've only smoked bone-in thighs and used high temp of 300, and probed for 180 I think. I have done boneless breast with an EVOO marinade that turned out very tasty.

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