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Standing Walrus

BBQ Chicken Thighs

Yes, this is BBQ, not Gilled. They're cooking as I'm writing this, and it'll end up to be about 2 1/2 hours total cooking until I eat.

I was at Sam's Club yesterday, picking up the fixings for my Spicy BBQ Sauce, when I spied the chicken thighs. We all know that when you buy something at a store like this you get a lot, but I love leftover grilled or bbq chicken, so I figured, why not. I ended up buying 7 1/2 pounds as shown in the ingredients, and that was only 12 pieces of chicken. Really big chicken thighs, and I figured that they'd take a bit longer to cook.

Cooking or smoking on a small grill like I've got is tough at best. It's really difficult to control the heat, but after 10 years of cooking on it, I've got it figured out. So, I've got it smoking and the chicken marinated overnight with the rub on it (surprise, surprise, I didn't put any dark brown sugar with it). I figured that, near the end, I'd put my current batch of BBQ sauce on it.

Well, the chicken's done, and boy is it good! There was a mild taste of the smoke, and a lot of the heat from the sauce was cooked away. Adding more sauce as you take it off the grill really brought the heat back, though.

Serve this with plenty of "Picnic sides" like Coleslaw (Slaw), Macaroni Salad, or Jell-O Salad.



  • 7 Pounds Chicken Thighs
  • 1/4 Cup Vegetable Oil
  • 1/2 Cup Butt Kickin' Blacken, Original Recipe
  • 3 Tablespoons Coarse Kosher Salt
  • Your Favorite Bbq Sauce

BBQ Chicken Thighs, Picture
1. Trim the chicken of extra skin, and any loose extra fat that you might find.
Season the chicken with the Blacken, Kosher Salt, and Oil 2 or 3 hours prior to cooking. Cover, or place in a plastic bag, and refrigerate the chicken thighs until you're ready to cook them.

BBQ Chicken Thighs, Picture
2. As I said before, these were "mighty" pieces of chicken, but there were only 12, so they fit fine on my grill.
BBQ Chicken Thighs, Picture
3. Smoke the chicken on your grill or smoker for about 1 1/2 hours, turning every 30 minutes, or so.
Ron's Note:
Total cooking time will depend upon the thickness of the chicken and the heat of the grill. You know that they're beginning to get done as they start to firm up.

BBQ Chicken Thighs, Picture
4. If your fire is low enough in temperature, you won't burn them, especially if you haven't put any BBQ Sauce on them yet.
BBQ Chicken Thighs, Picture
5. Coat the chicken with the sauce, cover, and let it cook about 15 minutes, then flip and sauce again.
Ron's Note:
In order to apply the sauce, I first transfer it to a squirt bottle, then squirt it on and brush it around. If you use a bowl, you won't be able to save any leftovers. This method insures that I'm not wasting any.

6. As you take it off the grill, add some more BBQ Sauce. It'll keep the chicken thighs moist, and add another layer of flavor.

7. If, for some reason, you can't do these on a grill or smoker, you could easily do them in the oven. Line a sheet pan with foil, then place a rack on it. Set the seasoned chicken on the rack, and cook in a 300 degree oven for about the same time as for grilling. You won't get the smokey flavor, but they'll still be great.


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BBQ Chicken Thighs, Picture

BBQ Chicken Thighs




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Leftovers


I prefer any leftovers as cold chicken, right out of the refrigerator. I find it easy to just grab one or 2 for lunch the next day. It's one of the reasons I usually cook so much on a lazy Sunday afternoon!

But, if you prefer them warm, they can easily be warmed up in a 350 degree oven for about 15 minutes. Just, be sure to cover them with some foil, and add a little more BBQ Sauce so they won't dry out.




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