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SUPPER: Sexed-up chicken thighs
The Web site for the award-winning alternative weekly, the Philadelphia City Paper.
SUPPER: Sexed-up chicken thighs
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| Photo l Felicia D'Ambrosio |
| Barbecued chicken thighs and corn grilled in the husk |
Chicken thighs need a P.R. firm. Though possessed of great dollar value and wowza texture, the little legs' image suffered grievously during the fat-free, skinless-boneless zealotry of the nineties and desperately want re-branding for 2009.
Though skinless chicken breasts have their place in the culinary hall of fame (see: Chick-Fil-A), thighs are a cook's dream. A veritable yin-yang of white and flavorsome dark meat, thighs are also ideal recession food: I picked up a giant package at Acme for just $1.29/lb.
My venerable Mom-Mom seasons hers with Italian spices and Locatelli cheese before packing them in an egg dip and herbed breadcrumb crust; a whole tray of the thighs gets baked in the oven. Served hot, room temp or cold from the fridge, the meat is moist and tender, with a crunchy, almost burnt bottom and crispy crumb shell. These last bare seconds at family gatherings.
The boyfriend does his on the grill, simply seasoned with salt and pepper and basted with barbecue sauce for the last few moments of cooking, and a better grilled chicken I've yet to taste. Scope his fast method after the jump � and get thee to the freezer sale at Acme to load up on newly fashionable chicken thighs.
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| Photo l Felicia D'Ambrosio |
| After the first flip, pre-sauce |
Mike Persico's Barbecued Chicken Thighs
Figure on 2-4 chicken thighs per person (depending on size) for dinner, plus a side or two
Go Get This:
Chicken thighs
Salt and pepper to taste
Vegetable oil
Barbecue sauce of choice
Now Do This:
Preheat a gas grill to medium-high, or make a hot pile of coals in a charcoal grill.
In a large bowl, lightly coat the chicken thighs in vegetable oil on all sides.� Season with salt and pepper on both sides and place thighs on grill, skin side down.� Allow to cook with grill cover closed for 10 minutes.
Flip thighs to other side and allow to cook with cover closed for twelve minutes.
Turn heat down to medium. With a brush or mop, glaze thighs with barbecue sauce on both sides and allow to cook for three minutes with cover closed.
Flip and brush with sauce again on both sides; cook another minute, taking care not to allow sauce to char.
Chicken is done when juices run clear when pierced with a knife, or until an instant-read meat thermometer reads 170 degrees Fahrenheit.� 25 minutes of total cooking time is recommended -- like most human thighs, the chicken legs have a fair amount of fat and won't dry out as quickly as breasts.
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| Photo l Felicia D'Ambrosio |
| Always start skin-side down -- this goes for fish, too. |
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