Nice run down on this recipe and it looks good to me. I didn’t expect someone to try my recipe but I’m glad you did. Regarding the flavor of the Italian dressing missing I agree that’s it’s not very prevalent cooked this way. Also the skin isn’t a deal breaker for me but I’ll eat the crispy parts haha
I think when I do it next time I’m going to save some of the dressing to put on at the end of the cook which I usually do. I’ve done this before with tenders, breasts, legs. Sometimes I’m just so hungry i just want to get done lol Like in this case I cranked the grill up to 500*F and just left the lid closed until near the end.
Also about the temp being set at 500* you could try lower temps, just it takes longer. I’ve cooked even larger thighs with a store bought jerk marinade at 425*F and they turned really good with hot spicy skin.
My personal preference with thighs is after I cook them I just strip the meat off the bone with a fork while they’re still hot and throw it on whatever side I have like chicken fried rice or whatever you like.
