What's not to like about chicken thighs? Small, easy to prepare and full of that dark meat chicken goodness. In my fledgling quest to get better at BBQ and one day to perhaps compete I have been trying each of the four main competition food groups. There is of course brisket, ribs, pulled pork and chicken.
Chicken Thighs were on the menu for this 'practice cook'. I started with a family pack of eight thighs which were on sale for 99 cents a pound. One thing I have been finding is that when you do score a good price on thighs, they are far from the best trimmed, so even at a low price you are paying for some waste.
The thighs were put in a plastic container and covered with a combination of a 12 ounce Lawry's Chile Lime marinade and 1 cup of Frank's hot sauce. Those sat in the fridge for about 5 hours. After marination the thighs were placed on a cutting board where I trimmed off any excess skin & fat. I also cut off the joints from the bones. This seems to help roll them into a more uniform shape.
After that it was a nice coating of Tango's Chik 'N Rib Rub.
Smoked these on the Weber Smokey Mountain at about 230 degrees.
After 90 minutes the chicken was coated with a glaze made from a 50/50 mixture of inexpensive bbq sauce and agave nectar. This combination is tangy and sweet and also sets up real nice.
After the first glazing the temps were checked and a little more of the sauce mixture was applied until they got to an internal temp of 165. The chicken was then taken off and covered for a few minutes to cool of just a bit.
The chicken came out really nice, very tender and juicy. Still not up to competition levels but getting there. The left over chicken made an amazing chicken salad as well.
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| Regular Charcoal & Apple Wood |
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| Getting The Coals Started |
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| Coated & Ready |
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| On The WSM - Let's Practice |
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| Time To Sauce |
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| Sauced! |
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| Ready To Eat! |
