Special thanks to the grilling gurus at Broil King for letting us share this recipe. You may not win a national barbecue competition with these chicken thighs but you will win the praise of your friends and neighbours.
- Prep time: 30 min
- Cook time: 1.5 hrs
- Serves: 8
INGREDIENTS:
- 16 chicken thighs bone-in
- 1 bottle Broil King® Perfect Spice Rub
- 1 heaping tablespoon of baking powder
- Chicken stock with a Marinade injector
- 1 bottle Broil King® Perfect Smokin Southwest BBQ Sauce
- 1/2 cup butter
- 1 cup brown sugar
- 1/4 cup ketchup
FOR THE SMOKE
DIRECTIONS:
- Fire Up Your Broil King pellet grill. Preheat it on MEDIUM 350°F (177°C), hit the ROAST quick-set button to get there easily.
- While your grill preheats, carefully remove all of the chicken skin, preserve its shape as best as possible. Carefully remove all of the bones from the thighs then clean up the thigh meat so that they are as even as possible.
- Mix 1 bottle of BK Spice Rub with the baking powder thoroughly then coat all of the meat inside and out. Wrap the skin around the thighs and tuck it under the bottom so that they weight of the meat holds the shape. Inject with chicken stock without damaging the skin, go in through either end. Place each thigh delicately in a roasting tray and place it on the grill.
- Smoke the thighs on the cooking grids or a roasting tray (the tray helps transition the drumsticks from the kitchen to the grill and back without damage). Smoke for 1 hour at 350°F (177°C) or until the internal temperature has reached 165°F (74°C).
- While the drumsticks are smoking prepare your sauce by mixing 1 bottle of Perfect BBQ Sauce with the butter, brown sugar and ketchup. Add two tablespoons of Perfect KC BBQ Spice Rub to the sauce. Whisk regularly.
- Once the thighs are smoked dip them thoroughly into the sauce. Allow excess to drip before returning to the grill surface or grill topper.
- Return to the grill to smoke for an additional 30 minutes to candy the sauce. Remove and serve immediately.
