Friendly reminder: Chicken thighs (boneless) are the ANSWER...

[wdfifteen]

Originally Posted by vash

I cook breast w a thermometer. I use a more direct heat like grilling. 160 dog and that’s it.

I have a science background. Don’t want to fly by the seat of my pants, so I use a thermometer. Cook full breasts to 155, remove from heat and let them rise to 160. Beyond 160 the get dry and less tasty because what little collagen is in them is melting and the proteins are tightening up. White meat is at its best at 160.
There is far more Collagen in the running gear and it fully melts at 170. That’s when it’s most juicy and the meat releases from the bone. Coc au vin braised to 170 is heavenly.

[Shaun @ Tru6]

Chicken thighs are indeed the absolute best. BBQ, Indian and Chinese dry rubs and Chinese 5 spice down below. So tasty.

[cabmandone]

Use the fork and look at the "juice". When the fork goes in easy and the "juice" runs clear..... it's done.. not fancy high fallutin thermometer needed.
And Shaun, we have to get together so you can cook some grub for me. My belly would be so happy.

[Shaun @ Tru6]

Hey Nick, as long as you make some good beer, I will come out to OH this summer, lot of friends in the state I'd like to see too.

In theory I could smoke a brisket, pull it off the Weber and drive 8+ hours out in foil and a blanket.

[vash]

Hope we can agree;

Wings > the rest of the chicken.

I just whipped up shatteringly crispy glazed KOREAN CHICKEN WINGS!

[masraum]

Originally Posted by red-beard

The only way to make breasts is to brine them first and cook Slowly. Or you need to pound them flat to breakup the fibers.

Years ago, I worked in a bar. I would always see the cook in the back pounding the breasts with the back of his knife. I started doing it at home when I would make chicken sandwiches that the family loved. One time I skipped the pounding and made the usual sandwiches which came out much more tough than usual. I'll never forget the pounding after that time.

[Yorkie]

What’s going on in the last picture? Some sort of post grill marinade? Looks awesome

[berettafan]

Love me some wings too. Deep fried then sprinkled liberally with old bay!

[vash]

Damn beretta. That sounds awesome b

[craigster59]

Do this with the boneless chicken thighs. Served over rice your guests will think you're a graduate of the Culinary Institute.... I Know it's Giada but it friggen works..

https://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-with-tarragon-and-white-wine-recipe-1921791

[tabs]

Originally Posted by masraum

Years ago, I worked in a bar. I would always see the cook in the back pounding the breasts with the back of his knife. I started doing it at home when I would make chicken sandwiches that the family loved. One time I skipped the pounding and made the usual sandwiches which came out much more tough than usual. I'll never forget the pounding after that time.

So you always pound your meat?

[cabmandone]

Originally Posted by vash

Hope we can agree;

Wings > the rest of the chicken.

I just whipped up shatteringly crispy glazed KOREAN CHICKEN WINGS!

Love me some wings! I try to do a "hot wings and homebrew" each year but haven't gotten around to it this year. I do a flour/spice dip, then egg wash, then flour/spice dip then into the hot oil. I saw something about pulling the wings early then back into the oil, for a crispier wing but I haven't done that yet. My kids always enjoy when I have the hot wings and homebrew because I'll deep fry about anything they bring me. They'll be digging through the fridge and the pantry looking for stuff for me to deep fry. I always tell them "bring me some bacon! everything tastes better wrapped in bacon!"

[Shaun @ Tru6]

Originally Posted by Yorkie

What’s going on in the last picture? Some sort of post grill marinade? Looks awesome

That's a hoisin marinade that I bake the thighs in. Hoisin, lots of sauteed ginger, garlic and hot peppers, brown sugar, sherry, a little soy.

It's a great base sauce where you can take some things out and add others in. I like to halve the garlic but add in a jar of orange marmalade, more brown sugar and if you can find it, a few drops of orange oil. This makes a great marinade for grilling as all the sugar caramelizes. Orange-hoisin grilled chicken tenderloins are wonderful as they cook so fast, they don't burn, just caramelize. You could do the same with thighs and breasts, just finish in the oven.

[Shaun @ Tru6]

Originally Posted by vash

Hope we can agree;

Wings > the rest of the chicken.

I just whipped up shatteringly crispy glazed KOREAN CHICKEN WINGS!

Those wings look amazing! How do you make them? Whats the sauce? gochujang?

[vash]

Originally Posted by Shaun @ Tru6

Those wings look amazing! How do you make them? Whats the sauce? gochujang?

Yea. Good eye.

Gochjang ginger garlic and sesame puns sugar.

It’s ATK’s test recipe. They even have it on video. YouTube.

[vash]

I want a red hair dog; do I can name it “gojujang”

[javadog]

Originally Posted by vash

Hope we can agree;

Wings > the rest of the chicken.

I'm with you on this one... I figure it's white meat but it's better than the breast by far and even better than thighs. First thing I eat off of a roasted chicken. Also can eat my weight in Chinese fried chicken wings or any buffalo style wings.

One of my favorite quotes came from Mario Batali:

"Thighs are the best part of any bird. And now that chicken thighs can be bought already separated from the rest of the bird, we can avoid the expense of feeding the breasts to the dog."

I use a lot of skinless boneless thighs, because I cook a ton of Asian food and it saves me a lot of prep time. I prefer skin-on and bone-in thighs for everything else, especially braising and grilling. Better flavor... I do a lot of French and Italian braised thigh dishes.

For those of you cooking the breast and having dismal results... three suggestions. Brine them, slice them or pound them to an even thickness and don't overcook them. Fail to do those three things and your chicken breasts will suck. In stir fry's, cut the meat into same size/same thickness shapes, cook the meat three-fourth's of the way through first, remove from the wok, then cook everything else. At the end of the cooking, add the meat back to finish it. Easy.

[sammyg2]

Fully how people rave about the chicken thighs but rarely does anyone praise the calf.

[Matt Smith]

All of the (free range) chicken is delicious if done in a way that compliments it.
I'm guessing this thread is more about the reality that thighs have been overlooked in the past in favor of breast?
A perfectly cooked- on the verge of under cooked but safe- breast, fried in butter with a creamy sauce is magic.
Thigh and wing are my favourite for most other meals. Heck, I'll even do a feast of drums, cut perpendicular to the bone in several places, then marinated in what ever heavenly concoction suits your mood. I do feel a bit sorry for the chooks sometimes, but they were born yummy, like fish. Not their fault.

[ckelly78z]

I have always been a big (female) breast fan, but not with chicken. I much prefer well seasoned chicken thighs, especially over a bed of rice, with a chicken gravy over everything. As long as I use the copper grill mat in my grill, they come out perfect with BBQ sauce added in the last few minutes as well.