I made some “shoyu chicken” a while ago.
(ONO ONO means – VERY delicious.) It starts with a simple marinade, the ingredients look like this . . . .
Marinade ingredients for the Ono Ono Chicken
I decided I wanted to try trimming the thighs “competition style.” I need more practice, but this is what I did. It took a long time to do all this surgery, but it was worth it, since there is a lot of un-needed fat that you can throw away.
Thighs from the supermarket had this weird flap of extra skin. Yeah, I do love eating that stuff, but I decided to trim it off.
Chicken thigh from the local supermarket – all kinds of extra skin.
After trimming the excess, pull the skin away from the meat. If this process bothers you, you may want to think of this as a biology lab session. All this surgery is not for the faint of heart – and stomach.
Pull the skin away from the meat, and scrape the pasty fat away.
I used a spoon and a paring knife to scrape the fat from the inside surface of the skin.
Use various tools to scrape the fat away.
Keep scraping, but try to avoid damage to the skin.
Once the excess is scraped off, stretch and wrap the skin back on the thigh meat. I removed about a tablespoon or so of this excess stuff from each thigh. This is what it looked like. The guy performing the demonstration made his thighs look like little pillows, almost like a perfect, puffy rounded rectangle. Amazing.
Chicken thigh after trimming and de-fatting.
Prep Work Done – On to the Grill!
The marinade has a lot of sugar, so indirect grilling is used to prevent nasty flare-ups. (Big Green Egg Platesetter legs up, under the grill grate.)
Ono Ono Chicken on the Big Green Egg
Isn’t the color amazing? Cook until the safety zone is reached, about 160 to 170 degrees F.
Get ready to eat.
Here we go —
Ono Ono Chicken ready to eat.
I posted the recipe on the Green Egg – EGGhead Forum in 2011.
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