Mastering The Art Of Bbq Chicken Thighs

Chicken thighs are a great option for a barbecue, and they can be cooked on either a gas or charcoal grill. They are juicier and more flavourful than chicken breasts, and they can be cooked with the bone in or out. The key to getting them right is to ensure the skin is crispy and the meat is tender and juicy. This can be achieved by blotting the thighs with a paper towel before cooking to remove excess moisture, and then grilling them skin-side down over direct heat.

Trimming the fat

Start by removing the chicken thighs from their packaging and laying them out skin side down on a cutting board. This will allow you to see any excess fat that needs to be trimmed. When trimming, be careful not to take too much meat off the bone, as this can detract from the final dish.

For competition-style chicken thighs, you'll want to square each thigh by removing the "oyster meat" and trimming a little off the sides where there's always a small fat pocket. You should also locate and remove any protruding veins or tendons on the meat side, along with the cartilage pocket at the end of the bone. This process only takes about a minute per thigh.

If you're using bone-in, skin-on chicken thighs for a recipe like Jack & Coke Chicken Thighs, you don't need to be too aggressive with trimming the fat. Just remove any excess fat that may be present.

Once you're done trimming, you can move on to the next steps in your chicken thigh preparation, such as brining or seasoning.

Seasoning

Firstly, decide on the type of seasoning you want to use. You can use a dry rub, a wet rub, or a marinade. A dry rub is a mixture of spices and herbs that are rubbed directly onto the surface of the chicken thighs. A wet rub is similar, but it also includes liquids like oil or vinegar to create a paste that adheres to the meat. A marinade is a liquid mixture, often acidic, that the chicken thighs are soaked in for a period of time before cooking.

For dry rubs, you can use a pre-made option like Killer Hog's The BBQ Rub, or you can make your own by combining spices such as kosher salt, oregano, and other herbs and spices of your choice. Apply the dry rub generously to the chicken thighs, making sure to coat all surfaces evenly.

If you prefer a wet rub, you can create a paste by mixing your chosen spices with a small amount of oil, butter, or another fat. This will help the rub stick to the meat and also add moisture to the chicken thighs during cooking.

For a more intense flavour, you might opt for a marinade. One option is to use a simple mixture of Italian dressing as your marinade, or you can make your own by combining ingredients such as oil, vinegar, soy sauce, and various spices and herbs. Place the chicken thighs in a large zip-top bag, pour in the marinade, and refrigerate for at least one hour or up to overnight.

Another unique seasoning method is to use a brine, which is a solution of salt and water that the chicken thighs are soaked in. You can add other ingredients to your brine, such as Italian dressing, soy sauce, or Coke, to enhance the flavour. Brining helps to keep the chicken moist and juicy during cooking.

Once you've chosen your seasoning method and applied it to the chicken thighs, you're one step closer to barbecue perfection!

Grilling

Preparation:

Start with fresh, air-chilled, and uniform-sized chicken thighs, preferably with the skin on and bone-in. This ensures even cooking. Remove the thighs from their package and trim off any excess fat, but don't be too aggressive—a little fat will add flavour and moisture. You can also remove the "oyster meat" and fat pockets for a cleaner presentation, but this is optional.

Seasoning:

Season both sides of the chicken thighs generously with your favourite dry rub or seasoning blend. You can use a store-bought rub or make your own with spices like paprika, garlic powder, onion powder, salt, and pepper.

Brining (Optional):

Brining is a great way to add moisture and flavour to the chicken. You can brine the thighs in a simple mixture of Italian dressing, or make your own brine with water, salt, and spices like oregano. Place the thighs in the brine for at least 4 hours or even overnight for maximum tenderness. After brining, pat the thighs dry before proceeding to the next step.

Preheat your grill to a temperature of around 300 degrees Fahrenheit. This higher temperature will help render the fat and create a crispy skin. Place the chicken thighs on the grill, skin-side down, and cook for about 1 hour. You can also place the thighs in a butter bath, with the butter seasoned with a little of your chosen rub, for even more flavour and moisture.

Glazing:

After the initial cooking, remove the thighs from the grill and dip or brush each piece with your chosen glaze or sauce. A simple glaze can be made by combining brown sugar, pineapple juice, BBQ sauce, soy sauce, roasted garlic, whiskey, and pineapple preserves. Return the glazed thighs to the grill and cook for an additional 10 minutes, or until the internal temperature reaches 175 degrees Fahrenheit.

Final Steps:

Remove the chicken thighs from the grill once they are cooked to your desired level of doneness. Let them rest for a few minutes before serving. For an extra punch of flavour, you can apply a finishing rub or sprinkle some fresh herbs like parsley on top.

Tips:

• When grilling skin-on chicken thighs, it's important not to trim too much fat, as this will help render the skin and make it crispy.
• If using a smoker, add some wood chunks for smoke flavour. Cherry wood is a great option for chicken.
• Always use a meat thermometer to check the internal temperature of the chicken thighs to ensure they are fully cooked.
• Let the chicken rest for a few minutes after grilling to allow the juices to redistribute, resulting in juicy and tender meat.

Feel free to experiment with different rubs, brines, and glazes to find your perfect combination!

Saucing

Once the chicken thighs have been cooking in the smoker for an hour, it's time to remove them from the butter bath and place them back on a rack in the smoker. After 30 minutes of cooking on the rack, brush each piece of chicken with your chosen sauce.

You can use any sauce you like, but a sweet sauce cut with a vinegar sauce is recommended. For example, a mixture of Blues Hog Original and Blues Hog Tennessee Red. Alternatively, you could make a Jack Daniel's-inspired glaze. To make this glaze, add brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce to a saucepan and bring to a boil. Then, reduce the heat and add roasted garlic, lemon juice, pineapple preserves, and Jack Daniel's whiskey. Continue to reduce the mixture for 10 minutes before adding BBQ sauce and further reducing for another 10 minutes.

After applying the sauce to the chicken, let it continue to smoke for 30 minutes, ensuring the sauce isn't burning. Then, remove the chicken from the grill and lightly brush with sauce again before serving.

Finishing

Once the chicken has been smoked for an hour, remove each thigh from the pan and place it on a wire rack. Dunk each thigh in the glaze and place it back on the rack. The excess glaze will drip off, so have a foil-lined baking sheet underneath. Take the whole rack back to the pit and cook for 10 minutes.

Apply a second coat of the glaze using a silicon brush and continue to cook for an additional 10 minutes or until an instant-read thermometer hits 175°F internal. At this point, the thighs are done.

Remove the whole rack from the smoker (be sure to wear heat-resistant gloves – it will be very hot). Transfer the thighs to a serving platter and top with a little fresh chopped parsley for garnish. These Jack & Coke Thighs turn out a pretty mahogany caramel colour, and the flavour is just as good.

Frequently asked questions