LogFAQs > #980447309

PraetorXyn posted...

Next time buy thighs though, and make sure they have the skin on them and the bone in them. Pat dry with paper towels, trim off any skin / fat that hangs off as it will burn, then put them out in a pan skin side down. Brush with olive oil, the season with whatever you like (kosher salt, black pepper, and garlic powder minimum), then flip it over and do the same to the other side (if you want you can season under the skin too, but Im usually afraid of messing the skin up).

Bake at 375 on a charcoal grill (around 400 on the dome in my SnS Kamado) until the internal temp hits 180, then sear skin side and bottom for 30 seconds each over a hot fire.

If you dont have a grill, sear in a hot oiled skillet (preferably carbon steel, stainless steel, or cast iron), then cook in the oven at 375 until done.

In either case, it should take about an hour, and youre looking for an internal temperature of 180 to 185. Will beat the hell out of any breast youll ever have.

Never boil meat. Sous vide is good, boiling is terrible.

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These 2 know what's up.
Though I'd like to add to PraetorXyn's post if you want your skin to be nice and crispy, just put some salt on the skin and leave it in the fridge overnight in order to extract moisture from the skin. Deboning is also preferable depending on what dish you're making.
And like they said, don't boil meat. You can do so for certain dishes like vol-au-vent or ramen, but never do so when you're just going to eat a piece of meat