There's chicken, as in we're going to tariff all you asset stripping Quislings and your globalist offshore cronies, so bring it on if you dare, and then there's chicken, as in the meat. In full sympathy with the former, I cheerfully set about the inward spirit of the thing with the latter, buying a 4 Pack of skin on, bone in thighs.
Unlike steak, at least for now, these tasty little beasts are still affordable, coming in at a mere 6 bucks a pack, and they're made in America, which is what it's all about. So look down upon those thighs with glowing favor like the patriot you are, and get to work.
Step One: Fire up the grill, I use a whole funnel of charcoal. Step Two: Wash the chicken in case RFK Jnr hasn't caught all the chemicals, and pat 'em dry with paper towel. Step Three: Brush the chicks with olive oil and apply salt and pepper to both sides. You may or may not trim excess skin. I don't, surely that extra, crispy chicken skin adds to the net result. Step Four: Place thighs in fridge and empty the funnel into one half of the grill kettle, you're going for indirect heat, obviously. Well done, you've got this far.
Maybe you take a breather at this point, but don't wander off task, you want those coals hot. That in mind, oil up the grill grate, place over heat and cover the thing with its lid. Idea being to heat up grate and kettle like an oven, those thighs should sizzle when they hit the grate. That's Step Five, Step Six is simple. Put the thighs on the grate near to but not over the coals, then cover for around 30 or 40 minutes. Let the heat do its thing while you listen to the good old Grateful Dead, Lully, Glinka, Waylon, Cash, Blue Oyster Cult and all of that. A pleasant interlude.
Then boom, time to take the lid off that grill and behold succulent thighs, juices running clear. Result, near perfection. Is there a next step, beyond eating the tasty little beasts? Some say there is and I've been following their advice, it's this. Brush the chicken with your BBQ sauce of choice, I'm using Stubbs, you probably make your own, turn meat to heat, brush other side, cover for a few minutes and repeat. The sauce will caramelize and char; be careful though, you don't want to burn the thighs, unless you like that. Some do, no rule.
Mission accomplished, serve that chicken up and fall upon your scoff.
Like a warrior,
LSP
6 comments:
Cooking with LSP - looks great. Your expanded household will rely on these skill sets going forward. And no tariffs!
My dear LL, EXACTLY.
Speaking of tariffs, why is the UK not being hit at 100% on account of their treason? Ok, maybe a mere 70% would do to brings those rainbow bolshevik fools to reason.
Dined on chicken thighs this evening. With no access to a charcoal grill, I bake mine in the oven. 350° for 45 minutes or so. These were baked in a greased Pyrex pan and seasoned with salt, garlic powder, onion powder, and cumin. Start skin side down, turn over at 30 minutes.
Hm-m-m ... I'm not familiar with Catholic doctrine but I could be inspired to hear you preach. (Except you're far, far away)
WSF, I do that too. DELICIOUS.
375 is important, I think, always want to dial in 400.
Anon, you must visit Texas or I'd be glad to make the journey to your place.
Stand firm in the Faith.
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