Bluefield Daily Telegraph, Bluefield, WV

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October 5, 2012

Versatile and cheap, thighs are a chicken's best feature

(Continued)

Make sure you buy bone-in thighs with the skin included. Wash the thighs well and pat dry. Now peel back the skin on each, but leave a portion of the skin attached. You want each thigh to resemble an opened book.

Sprinkle the exposed meat with salt and pepper, or better yet, your favorite poultry seasoning.

Cut a lemon into slices approximately 1/8th of an inch thick. Then cut each piece in half. You'll end up with a bunch of “half moon” pieces of lemon.

Take a pice of lemon and place it directly on the flesh, then “close the book,” by simply laying the skin over the lemon. If you plan on eating the skin, lightly sprinkle with salt and pepper, as well. (You can at least have a bite, can't you?)

Place the thighs on the portion of the grill that does not have a fire directly under it, and close the lid. Allow to cook for 30 minutes or so, or until the internal temperature of the thighs reach 160 degrees.

If you are careful, you can place the thighs over the flame toward the end to give the skin a little crispness. But be careful, as you will probably have some flaming.

Bring in, allow to rest for a few minutes, then serve. Warn your guests that they will need to remove the lemon peel before eating, as the pulp will have disappeared into the meat.

Smoky, moist and lemony. We accompanied with acorn squash and steamed broccoli for a fantastic autumn meal.

Enjoy! Drop me an email and let me know how it turns out!

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Dave Lobeck, of Sellersburg, Ind., is a financial advisor, barbecue chef and Kansas City Barbecue Society judge. He writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.

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