Jacques Pepin chicken thighs

[BJK]

I never bake (or roast) chicken thighs anymore, instead I use Jacques method for cooking them. The skin always comes out crisp and the thighs are perfect. Grilled are also delicious, but indoors, it's always in a skillet anymore.

Yesterday I started my "fusion" recipe and cut the thighs as per Jacques. Then I dry brined them as per Americas Test Kitchen, and sprinkle them with some salt. Since we both like garlic some of that as well. Then back into the cold for 24 hours. Today is when we catch up to Jacques cooking method. As I write I have the first batch in the covered skillet.

Here's his full recipe (below). Yes, I've made that as well, just not tonight. Tonight it's thighs and a simple salad (romaine, cucumber, and tiny tomatoes with a dressing of real deal balsamic and pecan oil).

https://www.food.com/recipe/jacques-...-thighs-483664

[Thundarstick]

Have you tried chicken adobo? Philippino style?

[BJK]

No. Link?

[KenH]

I just downloaded the chicken thigh recipe - thanks.

[MT Gianni]

I have never seen the fascination with chicken but love thighs.

[Thundarstick]

https://panlasangpinoy.com/filipino-...-adobo-recipe/

Some recipes use sugar, you don't have to. Give it a try!

[Rob Starr]

I smoke my chicken thighs in aluminum trays with butter and garlic uncovered for about 2 hrs till they get to 120 degrees, then cover with foil and cook another 1-1/2 to 2 hours till they get to around 165 degrees. The meat practically falls off the bones, no knives required. I’ve only had this smoker (Traeger) about a year, still have lots to learn what can be done on it.