Sorry for the title, it’s just a line from Pink Flamingos that I occasionally belt out for no good reason.

So another thing I did for Tyler’s birthday was sous vide chicken legs / thighs. I love chicken legs and thighs when feeding a big group of people because they’re just so damn cheap. They’re cheaper than wings! Look at all this damn chicken I got for under $7. over 8 pounds of chicken! yeah!

I know people love chicken skin, it packs a lot of flavor – but for hand-food, it can be a little messy. When you’re smoking it – it can be a little difficult to deal with, and become chewy. I’m not saying get rid of it, but for this practice, I decided to pull it off-

Just work your finger under the skin and pull towards the bone part, and it will pull down easily –

took me about 5 minutes to do all my chicken!

That’s just the legs, but the thighs happened too. But listen – I didn’t throw out my skin, I kept it, and I’ll tell you why later.

Now seasoning!

Now because I was going to sous vide this chicken,  I tucked the skin in with my chicken for the vacuum pack!

Then it was an experiment to see what temp I would go at – I chose 163 for 1 hour and 40 minutes. Anova makes it so easy with their app –

Don’t judge my battery life.

About 30 minutes before the time was up, I set up shop to have a rip-roaring fire going in my weber when the sous vide was complete, to finish them off.

And I DID!

So yeah – If I had to do it over again, I’ll be taking the temp down to 155, and the time down to 1.5 hours..  they were good, but a little overdone for my taste.. and that may have been because I am not used to manning a piping hot grill loaded to the hilt with chicken parts. It’s a lot of fun, but I don’t do it often, just saying… I’m a steak guy – I have like 4/5 steaks – when you have a family pack of legs and thighs on your grill, you start to lose track of what you’re flipping blah blah blah..

But the crew loved it – so I guess I didn’t do too bad, right?

cheers people.