Introduction
To ensure soft cooked skins, we are evaluating three cooking methods for chicken thighs, skin on.
Marinade and Preparation
Trial 1: Salt and Sodium Bicarbonate
- Ingredients:
- 500g chicken thighs
- 5g salt (1% of 500g)
- 5g sodium bicarbonate (1% of 500g)
- 120mL water
- Marinade Time: 1 hour
Trial 2: Salt Only
- Ingredients:
- 500g chicken thighs
- 5g salt (1% of 500g)
- 120mL water
- Marinade Time: 1 hour
Trial 3: Chicken Only
- Ingredients:
- 500g chicken thighs
- No additional ingredients
- Marinade Time: Not applicable (optional: submerge in water to prevent drying out)
Cooking Process
Temperature
Cooking chicken thighs to a safe internal temperature is crucial. The recommended safe internal temperature for chicken thighs is 74°C (165°F). If you find the chicken is still pink at 71°C, it’s advisable to cook to at least 74°C.
For soft skin and optimal texture:
- Smoking Time: 20 minutes
- Cooking Temperature: Start by cooking at a higher temperature (120°C) for the initial phase, then lower to around 80°C for the remainder to avoid overcooking the outside while ensuring the inside is thoroughly cooked.
Optimal Cooking Method
- Preheat the smoker/cooker: Set to 120°C to begin.
- Smoke the chicken thighs: Place the thighs in the smoker for 20 minutes to infuse flavour.
- Adjust the temperature: After smoking, lower the temperature to around 80°C and continue cooking.
- Monitor internal temperature: Use a meat thermometer to check the internal temperature of the chicken thighs. Ensure it reaches at least 74°C to guarantee doneness.
Marinade Time
- Salt and Sodium Bicarbonate Marinade: 1 hour
- Salt Only Marinade: 1 hour
- Chicken Only: If not marinated, submerge in water briefly before cooking to keep the skin from drying out.
Conclusion
By following these guidelines, you can ensure that your chicken thighs are cooked to a safe internal temperature while maintaining a soft skin. Adjust the smoking and cooking temperatures as necessary to achieve the desired texture and flavour.