Скачать или смотреть CHICKEN THIGHS ON THE BLACKSTONE GRIDDLE - Bone-in Skin-On Thighs

Easy to follow steps recipe for cooking chicken thighs on the Blackstone griddle. These simple seasoned bone-in, skin on chicken thighs are dry brined with salt for a super crispy skin and moist center.

Shopping List"
Bone-in skin-on chicken thighs
Kosher salt and course black pepper
Red pepper flakes (optional)
Famous Dave's Rib Rub or your favorite seasoning.
Cooking oil (not extra virgin olive oil)

Directions:
Rinse then pat dry the chicken thighs with paper towels.
Place onto a wire rack over a baking sheet pan, skin side up and season the skin generously with salt and pepper. Dry brine UNCOVERED in the fridge for at least 3 hours up to 24 hours.
When done brining, lightly brush on some oil and season with the Famous Dave's rub and/or red pepper flakes.
Pre-heat the Blackstone on medium high heat for 5-10+ minutes then reduce the heat to medium to get the surface temp around 350.
When the griddle is pre-heated, add about 2 tablespoons of oil and spread around and add the thighs, skin side down to achieve a good sear and color. Cook until seared then flip, meat side down. Squirt a little warm water around the thighs then cover with a dome. Cook about 20-25 minutes until the internal temp is 165 not touching bone. Cooking times will vary depending on the size of the thighs.
When done, transfer to a warming rack and allow to rest for 10 minutes.
Serve with your favorites sides.

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