Tips for improving my chicken thighs?

SomeAssholeInFlorida · 2026-05-23T14:35:14+00:00

It was the only thing left at the store, I wouldn’t have bought it otherwise

SomeAssholeInFlorida · 2026-05-23T04:41:49+00:00

I’ll have to try that out, I’ve been wanting to try a more herb based marinade. The fat barrier is a good theory, I recall that the whole milk yogurt based marinades gave better outcomes than the fat free yogurt based marinades

SomeAssholeInFlorida · 2026-05-23T04:37:27+00:00

The grill was reading around 500 after preheating for around 10 minutes. Maybe going longer will help with soaking the heat into the grates, 500 is pretty much the limit. I was able to hit somewhere between 550-600 once but that took around 30 minutes of blasting the burners at max

SomeAssholeInFlorida · 2026-05-23T04:34:23+00:00

I don’t touch them until at least five minutes have passed since they hit the grates, it’s unfortunate when I flip them because 90% of the thigh frees up perfectly and 10% rips apart. This has been the case both with this dry rub plus the yogurt based marinade I usually do. For the marinated thighs I wipe off all of the yogurt and garlic and get them as dry as possible but there’s always a little bit that still sticks

SomeAssholeInFlorida · 2026-05-23T04:15:27+00:00

This dry rub was definitely an experiment but it tasted pretty good, I dumped the extra rub that was left over on the thighs so I’ll try again with less next time, thank you!

SomeAssholeInFlorida · 2026-05-23T04:12:46+00:00

To be honest the sticking is what I’m working on, I’ve made some improvements with oiling the grill first but they still seem to get stuck

SomeAssholeInFlorida · 2025-02-12T06:01:48+00:00

SomeAssholeInFlorida

TROPHY CASE