BBQ chicken thighs are baked over high heat, indirectly for crispy skin, then brushed with several layers of BBQ sauce. Easy and tasty!
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I cook my thick meat chicken thighs high and hot, low and slow. I love how the chicken is shredded when it’s low and slow cooked, but the skin is saggy and chewy. The skin is the first thing you throw away when you slowly pull the chicken.
That’s a tragedy. The brown, crackling chicken skin is my favorite part of the bird – almost more than dark meat – and I don’t want to throw it away. The high-heat roasting on the grill gives me the crisp skin that I love. (It’s much faster – it’s only 45 minutes of cooking, not the 2 hours needed for low and slow chicken.)
Well, I’ve been going on many times about the friction of homemade barbecues and the benefits of barbecue sauce, but don’t let me stop you from trying this recipe. Good store-bought friction and sauce work well. But find yourself in the store every other week on weekends in the summer and buy another bottle of sauce or a rubbing jar. Try making your own big batch. You will be surprised how easy it is.
Ingredient notes and alternatives
BBQ rub: This recipe uses 2 tablespoons of salt and homemade BBQ rubs. I usually have a lot of friction at the start of the grill season so I’m ready whenever I need it. Recently, there has been a lot of friction from store-bought BBQ. If you don’t want to make it yourself, go ahead and buy your favorites. BBQ Sauce: Again, this recipe recommends my simple homemade BBQ sauce, but you can also use store-bought sauces. Chicken Breast, Drumsticks, Wings: This recipe works with bone-filled chicken pieces. You can use cut chicken, bone breast, or an entire drumstick. If you are cooking breasts, start frying chicken with chicken once the breast reaches 155°F (instead of the internal temperature of 175°F). The thighs need to be cooked well for the (large) chicken breast to pass through.
Device
tool
A grill that can be set up for indirect heat. Charcoal grills like my Weber Kettle work. Alternatively, you can set up on the direct and indirect heat surfaces as long as the gas grill has multiple burners. (Charcoal grills are good for smoking – the gas grill will have a weaker smoke flavor as the smoke is running away too much from the gas grill.) Two fist-sized smoking wood (for charcoal grilling) or two cups of soaked wood chips (for charcoal or gas grilling). Drip pan (uses Weber’s oversized pan that fits perfectly between the charcoal baskets) Probe thermometer (like my Thermowalks Shafaram. You can easily check the temperature without opening the lid.
Tips and tips
Why cook chicken thighs on an indirect high fever?
There is a lot of fat under the skin of chicken thighs, and they want to make their skin look clearer. The problem with direct heat is that fat drips down the coal, causing flare-up and grease fire. If you’ve ever had blood red BBQ chicken on the outside and still near the bones on the inside, this is why chicken cooked on direct heat wants to burn.
Indirect high fever solves this problem. The fat is not coal, but drips into the IV pot, so there is no flare-up. High heat gives you bright brown chicken skin, but it’s not too hot, so the chicken is cooked before it burns. Indirect fever gives you the perfect chicken every time.
How long does it take for BBQ chicken thighs?
Take 45 minutes to the BBQ chicken thighs over indirectly high heat (about 450°F on the grill). That said, overcooking chicken thighs is almost impossible. I check them with an instant read thermometer, but 175°F is the lowest temperature of “finished”. 185°F is better, and 195°F is fine. It’s fine to 205°F. Once they reach 175°F I’m more worried about vitrifying them without burning the sauce than to make the chicken’s internal temperature.
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Grilled BBQ Chicken Thighs
author: Mike vrobel
Total time: 1 hour 5 minutes
yield: 8 1x
explanation
BBQ chicken thigh recipe. Scrub the spices and grill the chicken thighs glazed in BBQ sauce over indirectly high heat.
8 Bone Inch Thighs (approx. 3 lb)
BBQ rub
2 tbsp Kosher salt
2 tbsp paprika
2 tbsp Brown sugar
2 tsp Chili powder
2 tsp Grinded black pepper
1 tsp Garlic powder
1 tsp Onion powder
½ tsp Dry thyme
Please add it
Instructions
BBQ rubs the chicken thighs: mix the BBQ friction ingredients in a small bowl until they are fully combined. Sprinkle a heavy barbecue coat over the chicken thighs. Gently tap the rub, stick it on and place it in the natural seams of the meat. (Don’t “scratch” the chicken vigorously, or most of the spices will get caught in your fingers.) Set the grill to indirectly high-height heat (450°F). Set the grill to indirectly high heat.
The kettle grill illuminates the starter of a chimney filled with coal. Once the coal is illuminated and covered with grey ash, pour it into two stakes on the side of the grill and there is an IV pot in the center. (If your grill has charcoal baskets, use them to bundle the mountains together.)
On the gas grill, all burners are raised and preheated for 10 minutes, then turn off the middle burners, place the drip pan under the grate, and the outer burners are raised. (I have 6 burner gas grills so I turn off the two burners in the middle and turn on burners 1, 2, 5, and 6. Adjust this as needed for the grill and burner configuration) Add smoking wood: Polish the grill grill neatly. If you are cooking on charcoal, add smoking wood to the coal. If you are cooking on a gas grill, make a pouch by wrapping wooden chips in foil, drilling several holes in the pouch, and placing the foil pouch under the grill grid on a burner that illuminates directly on the burner cover. ) Cook the chicken for about 45 minutes on an indirect heat and brush with sauce in the sauce for the final 15 minutes. Cover and close the chicken as close as possible until the skin is brown and the internal temperature of the chicken is at least 175°F for about 30 minutes. Pour the chicken with a layer of sauce, close the lid and cook for another 5 minutes. Brush the chicken with a second layer of sauce, close the lid and cook for another 5 minutes. Brush the lid with a third (and final) layer of sauce, close the lid and cook for another 5 minutes. (Brush with sauce for the past 15 minutes total for about 45 minutes). Serve and have fun: Move the chicken to a platter and serve, then pass the extra BBQ sauce on the table. enjoy!
Preparation time: 20 minutesCooking time: 45 minutescategory: grillcooking: Americans
Grilled chicken thighs step by step
Grilled chicken with smoking wood chips…
The wooden chips lit up on fire right after I added them to the grill…
…Beyond indirect heat
This is what cooking indirect gives you – coal on the sides, fully cooked chicken in the middle, no grease fire!
Brush with sauce for the past 15 minutes
Add sauce only for the last 15 minutes of cooking. The sugar in the sauce burns if the grill is too hot.
Serve and have fun!
Ready to offer. The sauce is tightened and the chicken is ready to eat.
What do you think?
question? Other ideas? Leave it in the comments section below.
Related Posts
As mentioned in the recipe card, you can use espresso chipotle barbecue sauce or easy barbecue sauce in this recipe. Also, here is a link to more details about my homemade rubbing. I like to serve this recipe with Instant Potato Potato Salad. If you’re looking for boneless thighs, check out my grilled boneless chicken thigh recipe.
For other types of grilled chicken, try grilled boneless chicken breasts or grilled butterfly chicken.
Looking for more recipes? Check out our list of grill recipes.
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(TagStoTRASSLATE) Chicken (T)ER
