Thread 21533197

I'm a thigh man myself.

Grilled these up tonight.
Marinaded in balsamic vinegar, salt and pepper.
Grilled then near end basted with.

Very good results
Half are bachans asian bbq sauce yuzu specifically.
Other half are garlic, onion, red wine and black pepper

Also grill is a BULL gas unit. Cooked 20 thighs

Also also for thighs Jaques Pépin has by far the best technique.
Cut along the bone each side make a slice.
It will much flatter on the grill or in a pan it also greatly helps to cook evenly and faster
Pic related but don't need to go so ham exposing the bone. Just two slices one each side of bone.

Also trim the skin that hangs off most thighs. It will just cause flare ups

Happy cooking

>>21533197 (OP)
>>21533203
nice looks good

>>21533197 (OP)
Dry, bland and over cooked. This doesn't deserve it's own thread.

>>21533212
>Also also for thighs Jaques Pépin has by far the best technique.
If you are a retarded French faggot or hipster maybe. To everyone else it's garbage.
>>21533670
NPC detected

>>21533744
>>21533741
It was extremely juicy literally dripping.
The technique is the cutting aspect of it not the cooking method he uses of skin down in a pan no flipping covered

Post your shit

>>21533197 (OP)
*Marinated

Here are some cheap ass 69 cent a pound chicken quarters I did