1. Great idea. I have an easy recipe for this, equal parts soy sauce, honey, and canola oil. Blend it all together and marinate. Great for firm white fish also

  2. Quarter the boneless thighs. Cover with Bone sucking sauce DRY RUB. Wrap with 1/2 a piece of bacon and then skewer, but don’t let the pieces touch each other. Once again cover in bone sucking sauce dry rub. Smoke on low till 120. Then crisp the bacon at 450 for about 7-8 min or until it reaches 165.

  3. Quarter the boneless thighs. Cover with Bone sucking sauce DRY RUB. Wrap with 1/2 a piece of bacon and then skewer, but don’t let the pieces touch each other. Once again cover in bone sucking sauce dry rub. Smoke on low till 120. Then crisp the bacon at 450 for about 7-8 min or until it reaches 165.

  4. Ooooh thanks for that! I remember eating Pollo Loco when I was a child living in Los Angeles. Then we moved to Oklahoma and no Pollo Loco here!

  5. I like to cook the thighs - bones and skins with salt and pepper and then glaze on my favorite bbq sauce the last few minutes of cooking. I use a thermometer to make sure I don’t over cook it.

  6. Paprika, onion powder , garlic powder, oregano ,thyme , salt peper. Mix that all in a small bowl. Drizzle small amount of olive oil on thighs. Sprinkle 3 quarters of the seasoning in a bowl with the chicken mix it around. Then place chicken on sheet. Use remaining seasoning to season the skin and under the skin of the chicken. Its ok to be generous. I cook this in an oven at 425 for 40 minutes until they are as crispy as I'd like

  7. We like to marinade chicken with either Olive Garden salad dressing or Kewpie Sesame dressing from Costco.

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