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Barbecued Thighs

DavekatzDavekatz Posts: 763
edited 12:10AM in EggHead Forum
Between the snow and the cold and the cold and the snow, I haven't been giving Bella the BGE enough attention. But we got a break in the weather and I made these thighs with my new barbecue sauce. They turned out great!


Barbecued Chicken Thighs

8 chicken thighs, bone-in, skin-on
2-3 tablespoons of your favorite barbecue rub (I used Tasty Licks Original BBQ Rub)
1/2 cup Sticky Hog barbecue sauce

At least 2 hours before cooking, dust the thighs with the rub, lay them out in a single layer on a sheet pan, and let them sit uncovered in the fridge.

Set the grill up for a raised direct cook at 250°. I didn’t use a heat diffuser or drip pan, but I did set my grate on a Woo 2 rig to give me another 8 inches of clearance above the firebox. So the thighs would smoke and not get too crispy, I filled my firebox about 1/2 of the way up and made sure I had a uniform layer of well-packed lump charcoal. I added a chunk of apple wood for smoke.

Put the thighs on the grill skin side down, close the lid, and let them cook for 30 minutes. Flip them and let them go another 30 minutes.

Check to make sure that there aren’t any hot spots and that none of the thighs are cooking too fast. Rearrange them on the grid if needed. Leave them on skin side up for another 30 minutes.

Check for doneness – when the juices run clear and the internal temperature in the largest thigh hits 180°F (after 2 hours total in this case), brush the thighs on both sides with the barbecue sauce. Let them cook 10 minutes more and brush them again. Let them cook 5 more minutes, brush one last time, remove them to a warm plate, and let sit 10 minutes before serving.
Food & Fire - The carnivorous ramblings of a gluten-free grill geek.


  • Mr HollowayMr Holloway Posts: 2,034
    Nice pic
    Chicken looks great :)

  • 2Fategghead2Fategghead Posts: 9,623
    Great job on the thighs. Did your technique give you crispy skin? :P
  • DavekatzDavekatz Posts: 763
    It was crisp enough to bite through, but not quite as crispy as I would have liked. Either a little more time drying in the fridge or a little more time on the grill probably would have fixed it.
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
  • MickeyMickey Posts: 18,733
    Looks good. I do mine overnight uncovered and never oil.
    I think the longer fridge uncovered the better.
    Yours looks real good.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • I get your blog updates through Google reader. Looking at this post this morning, I couldn't help but thinking I'd seen it somewhere before. Nice job.

  • LobichoLobicho Posts: 557
    sooo good...
    great picture
  • HossHoss Posts: 14,600
    They look AMAZING.May be the prettiest I've seen. :)
  • DavekatzDavekatz Posts: 763
    Thanks all!
    Food & Fire - The carnivorous ramblings of a gluten-free grill geek.
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