Back To The Basics: Grilled Chicken Thighs
As you delve into your pit master career, and hone your craft there, every once in a while it’s good to regress back to something basic, something easy. The sort of cooks that once upon a time you cut your teeth on, all those many years ago, back when you thought putting a hot dog on the grill was a holy event. Indeed, it’s a refreshing respite on the grilling front, for a time, to set aside all notions of fancy rubs and intricate marinades, of exotic smoke woods, and elaborate technique, and simply put meat to flame and call it good enough. That’s what I felt like today, beneath a cold December sky. Something simple.
A couple of chicken thighs in the back of the freezer would be just right. Had I the proper equipage, I might have done a carbon 14 dating process on the meat, but seeing I had no such device, why not let ignorance be my ally. Thus, over a beautiful bed of coals glowing hot-orange, thighs were put over direct heat to start, to sear and crisp them up a little, then placed over indirect heat for the rest of the cook. Even at 9 degrees Fahrenheit outside, on a wintry Minnesota eve, with the lid on the grill it easily kept up to the task of cooking supper. I stood grill-side, hands in my jacket pockets, admiring how the moon looked in the sky, whilst savoring the simplicity of the cook. We all should do this sort of grilling more often, I thought. I even resisted the urge to add smoke wood, purely to adhere to my simplistic mantra of the day. However, I did hit them with a touch of garlic salt, just because. The results later, were a couple very tender chicken thighs, juicy, with a crisp skin, sided with a left-over portion of the Christmas corn. Son! Perfection in simplicity. Procured at the tail of a moon beam. And for all the fancy flavors we like to impart on our meat, and they are quite good, don’t get me wrong, there is still something to be said for a little salt, a dash pepper, and a hot bed of coals.