Simple BBQ Chicken Thighs
7 Chicken Thighs (Jewel pack of 10) with Skin
Ginger
Black Pepper
Salt
Onion Salt
Garlic powder
Olive Oil (?)
Preferred BBQ sauce
Preheat oven 375-425 degrees for 30 minutes
Rinse and pat dry the chicken thighs
Season the front and back generously with salt (preferably coarse salt), black pepper, garlic powder, onion salt
Rub the seasoning in
In a pan with no oil, brown the skin side down for 2-3 minutes for a nice easy sear
When the pan is almost a layer full of oil (take note: it's 7 thighs worth of skin), turn over and brown the otherside for another 3-4 (maybe 5) minutes
Place sliced ginger on the bottom of a creuset braiser
Transfer the chickens on top of the ginger into the braiser
Slather on preferred choice of BBQ sauce and set the braiser in the oven
Put the lid on top and bake for 20 minutes (possibly 30)
Check if meat pierces thoroughly, possibly turn the chicken over and bake another 10 minutes
Optional: turn the chicken so skin is on top and braise another 5-10 minutes, keeping watch on how dry the skin gets
Notes: At 20 minutes, the thighs were very juice but the meat bordered dry, though some of the chickens were red at the bone... be careful, maybe next time set the oven heat down from 425 to 375-400 and cook a little longer midway through?
THat or turn the thighs over multiple times, to ensure it cooks thoroughly?
The added step with the ginger enhanced the smell of the chickens, though it did not release heat; i put down one large thin slice of
ginger under each thigh so maybe for some real heat, one on top and one on the bottom; however, for some real heat, maybe just buyt another brand of bbq sauce. THis time I used Kraft's honey bbq since i enjoy sweet.
Amount of time exceeded 1 hour; however prep and making sure to pre-heat the oven took the most time; the actual cooking was 1 hour around.
Prep did not take long: around 15-20 minutes
Searing was around 10 minutes
Baking took the longest.
Ginger
Black Pepper
Salt
Onion Salt
Garlic powder
Olive Oil (?)
Preferred BBQ sauce
Preheat oven 375-425 degrees for 30 minutes
Rinse and pat dry the chicken thighs
Season the front and back generously with salt (preferably coarse salt), black pepper, garlic powder, onion salt
Rub the seasoning in
In a pan with no oil, brown the skin side down for 2-3 minutes for a nice easy sear
When the pan is almost a layer full of oil (take note: it's 7 thighs worth of skin), turn over and brown the otherside for another 3-4 (maybe 5) minutes
Place sliced ginger on the bottom of a creuset braiser
Transfer the chickens on top of the ginger into the braiser
Slather on preferred choice of BBQ sauce and set the braiser in the oven
Put the lid on top and bake for 20 minutes (possibly 30)
Check if meat pierces thoroughly, possibly turn the chicken over and bake another 10 minutes
Optional: turn the chicken so skin is on top and braise another 5-10 minutes, keeping watch on how dry the skin gets
Notes: At 20 minutes, the thighs were very juice but the meat bordered dry, though some of the chickens were red at the bone... be careful, maybe next time set the oven heat down from 425 to 375-400 and cook a little longer midway through?
THat or turn the thighs over multiple times, to ensure it cooks thoroughly?
The added step with the ginger enhanced the smell of the chickens, though it did not release heat; i put down one large thin slice of
ginger under each thigh so maybe for some real heat, one on top and one on the bottom; however, for some real heat, maybe just buyt another brand of bbq sauce. THis time I used Kraft's honey bbq since i enjoy sweet.
Amount of time exceeded 1 hour; however prep and making sure to pre-heat the oven took the most time; the actual cooking was 1 hour around.
Prep did not take long: around 15-20 minutes
Searing was around 10 minutes
Baking took the longest.