Competition Chicken Thighs

Marinade

  1. Trim and prep thighs for grilling

  2. Mix marinade in a zip lock bag

  3. Add chicken thighs, remove air and seal.

  4. Mix thoroughly and place in the fridge for 4 hours to overnight

    Rub

  1. Remove thighs from marinade and pat dry. Discard marinade.

  2. Thoroughly coat thighs with rub and bring to grill.

  3. Grill should be preheated for indirect heat to 350*

  4. Place thighs off direct heat and cook/smoke to 165* internal.

    Glaze

  1. When thighs have reached 165* internal, remove from grill and baste with glaze.

  2. remove grill grate and spread coals around for direct heat grilling. Do not add more charcoal.

  3. Return thighs to grill and caramelize the glaze, turning frequently to avoid burning.

  4. Brush on more glaze and continue to caramelize to desired finish.

  5. Serve immediately.

Course🍽️Main Course

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