TITLE
- 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
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.
2. s I said before, these were "mighty" pieces of chicken, but there were only 12, so they fit fine on my grill.
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.
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.
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.