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How to achieve ‘bite through’ skin on your chicken thighs

For tender chicken thighs with ‘bite through’ skin, try this.  Put your thighs in a disposable pan, skin side up, and cover each one with squeezable margarine (Parkay or I Can’t Believe It’s Not Butter).  Don’t be shy, completely cover each thigh.  Put the pan in the cooker uncovered at 275 degrees for one hour.  Now, cover the pan and cook for another hour at 275.  Finally, sauce each piece thoroughly and put them back in the cooker directly on the rack for about 15 minutes to set the glaze.  Handle them carefully, they will be super tender at this point.  The result will be tender, juicy BBQ chicken with soft ‘bite through’ skin.  If you prefer crispy skin, now move them to a grill over direct medium heat and turn constantly until the skin reaches the desired color and crispness.

3 Responses to “How to achieve ‘bite through’ skin on your chicken thighs”

  • Erik:

    Thanks for the secret! I can’t tell you how frustrating it is when I take the first bite of a piece of chicken and all of the skin comes off. I never realized it was this easy, and I will definitely be trying this next time i cook chicken thighs.

  • Thanks for the secret! I can’t tell you how frustrating it is when I take the first bite of a piece of chicken and all of the skin comes off. I never realized it was this easy, and I will definitely be trying this next time i cook chicken thighs.

  • hogblog:

    Keep in mind, this is BBQ chicken not grilled. The skin will be tender, delicious and will bite through without pulling off. It will not be crisp however. I hope you enjoy it, I do!