Hey cooks! Advice please

[jon-nyc]

I cooked a fantastic dish last night with chicken thighs.

The thighs I used were huge, and even though I cooked them for much longer than normal they were underdone. Because of time constraints, I couldn't put them back in the oven. So I threw them in the fridge and we just ate the rest of the meal.

I want to recook them tonight. No biggie, but the skin is off of them now because we cut into them at the table before realizing they weren't done. Should I cover them with foil? Put mayo or something on the exposed bits? Something else?

[Jolly]

If twas me, I'd just cover with foil and perhaps just a bit of liquid. Don't expect them to be as good as last night, but you can always repurpose the meat into another chicken dish.

[brenda]

Jon, yeah, just put them back in the oven today with some foil on the top of the pan to finish cooking them. They should be fine, might even be better with the extra marinade time.

[jon-nyc]

Thanks, guys.

[Mik]

Might brush a little olive oil in the top to keep it moist. I wouldn't do mayo.

I'm smoking chicken thighs tonight. The challenge there is always getting the skin crispy instead of rubbery. Going to try cooking them about 350 - hot and fast but indirect with heavy hickory smoke.

[brenda]

Jon, if they have been soaking in a suace, flip them over before putting them in the oven. The saucey side will stay moist and have the juice cook into the meat more, and the unsauced side will benefit some from time down in the sauce.