It has been a while since I have grilled up some Chicken Thighs; typically, we use breasts and tons of wings.
Picked up some Thighs, and we had some frozen skinless/boneless thighs from Aldi, so tossed those on as well (even though they were tiny!).
Decided to mix it up a bit.
- Trimmed the extra skin flap off, but left the bone and cartilage
- Made up a rub with Paprika, brown sugar, cayenne pepper, chili powder, black pepper, celery salt, and a pinch of cinnamon
All Rubbed up and happy!
- Decided to make a marinade to serve as both a marinade and a braising liquid.
- Simple marinade of orange juice, a little lime juice, coconut aminos, and a bit of water
-Poured in enough marinade to cover the bottom 1/4 of the thighs (except for those cheap skinless from Aldi, they were almost submerged)
- After resting in the fridge for 5 hours, I pulled and let the chicken come to room temp
- Got a fire going on the kettle with some B&B and cherry wood
- Once the Weber was settled in at 350, I added the thighs....but just before I did, I found 2 strips of bacon in the fridge and added it for extra flavor
- After 35 minutes (allowing the smoke to penetrate the chicken, I covered it
- When they hit an IT of 165, I pulled and dipped them in a mix of BBQ sauce, EVOO, Water and a bit of vinegar
- Placed them back on the grill to tighten up
- Put the bacon back on for the last 15 minutes
- Finished
- Served it up with some garlic parmesan potatoes and shaved Brussels salad.
The chicken was incredibly moist and tender. The low spot was the Brussels; they had a metallic taste, not sure if it came from the lemon vinaigrette or the Brussels themselves. Otherwise, great Sunday dinner!
Thanks for lookin!
- Jason
Picked up some Thighs, and we had some frozen skinless/boneless thighs from Aldi, so tossed those on as well (even though they were tiny!).
Decided to mix it up a bit.
- Trimmed the extra skin flap off, but left the bone and cartilage
- Made up a rub with Paprika, brown sugar, cayenne pepper, chili powder, black pepper, celery salt, and a pinch of cinnamon
All Rubbed up and happy!
- Decided to make a marinade to serve as both a marinade and a braising liquid.
- Simple marinade of orange juice, a little lime juice, coconut aminos, and a bit of water
-Poured in enough marinade to cover the bottom 1/4 of the thighs (except for those cheap skinless from Aldi, they were almost submerged)
- After resting in the fridge for 5 hours, I pulled and let the chicken come to room temp
- Got a fire going on the kettle with some B&B and cherry wood
- Once the Weber was settled in at 350, I added the thighs....but just before I did, I found 2 strips of bacon in the fridge and added it for extra flavor
- After 35 minutes (allowing the smoke to penetrate the chicken, I covered it
- When they hit an IT of 165, I pulled and dipped them in a mix of BBQ sauce, EVOO, Water and a bit of vinegar
- Placed them back on the grill to tighten up
- Put the bacon back on for the last 15 minutes
- Finished
- Served it up with some garlic parmesan potatoes and shaved Brussels salad.
The chicken was incredibly moist and tender. The low spot was the Brussels; they had a metallic taste, not sure if it came from the lemon vinaigrette or the Brussels themselves. Otherwise, great Sunday dinner!
Thanks for lookin!
- Jason
