Barbecued Chicken Thighs - CC

The seasoned chicken thighs need to sit for 1 hour before grilling. We prefer Frank’s RedHot Original Cayenne Pepper Sauce for this recipe. If you use Tabasco, reduce the amount to 2 teaspoons in the broth

Barbecued Chicken Thighs - CC
Barbecued Chicken Thighs - CC

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons packed brown sugar

  • 1

    tablespoon kosher salt

  • 1

    tablespoon paprika

  • 1

    teaspoon pepper

  • 1

    teaspoon white pepper

  • 3/4

    teaspoon granulated garlic

  • 4

    pounds bone-in chicken thighs, trimmed

  • 1

    (13 by 9-inch) disposable aluminum roasting pan

  • 1/2

    cup plus 2 tablespoons bottled barbecue sauce

  • 1/2

    cup chicken broth

  • 7

    garlic cloves (6 sliced thin, 1 minced)

  • 3

    tablespoons Worcestershire sauce

  • 3

    tablespoons hot sauce

  • 2

    tablespoons apple jelly

  • 1 1/2

    cups wood chips

Directions

1. Combine 1 tablespoon sugar, salt, paprika, pepper, white pepper, and granulated garlic in bowl. Set aside 4 teaspoons spice mixture. Place chicken in disposable pan and season all over with remaining spice mixture. Flip chicken skin side down and let sit at room temperature for 1 hour. 2. Meanwhile, whisk 1/2 cup barbecue sauce, broth, sliced garlic, Worcestershire sauce, and 2 tablespoons hot sauce together in bowl; set aside. In separate bowl, microwave jelly until melted, about 30 seconds. Stir minced garlic, remaining 2 tablespoons barbecue sauce, remaining 1 tablespoon sugar, and remaining 1 tablespoon hot sauce into jelly; set glaze aside. 3. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top. 4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes. 4B. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on high and turn off other burners. (Adjust primary burner as needed to maintain grill temperature of 350 to 375 degrees.) 5. Pour broth mixture over chicken in pan. Place pan on cooler side of grill, cover (positioning lid vent over chicken for charcoal), and cook for 30 minutes (chicken will be about 140 degrees). 6. Remove pan from grill. Using tongs, transfer chicken skin side up to cooler side of grill. (Discard cooking liquid.) Brush chicken skin with half of glaze, then sprinkle with reserved spice rub. Cover and cook for 15 minutes. 7. Brush chicken skin with remaining glaze. Cover and cook until glaze has set and chicken registers 175 degrees, 25 to 30 minutes longer. Transfer chicken to platter, tent loosely with foil, and let rest for 15 minutes. Serve.

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