Saturday, September 22, 2012
Some grilled chicken thighs
Started by flipping the thigh over and removing the bone with some scissors. After the bone is out trim away any fat deposits, veins, and anything else that doesn't look tasty.
dry rubs that you can make if you don't feel like buying a commercial rub. If you want to use a commercial dry rub used by the pros then 3 Eyz, Simply Marvelous, Oakridge BBQ and Smokin Guns are all excellent choices.
After 40 minutes I started checking the internal temperature of the thighs and I pulled them off the grill at 170F. Here is what they looked like right before I took them off.