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Sticky BBQ Chicken Thighs

joshpounds90joshpounds90 Posts: 15
edited July 23 in Poultry
Did a riff on a Bon Appétit magazine recipe last night. Seasoning ingredients & other assembly instructions for the rub, etc. can be found at this link: https://www.bonappetit.com/recipe/sticky-barbecue-chicken

For my version on the egg, I started direct cooking after pre-heating the dome to about 450*F.


Grilled them this way for 5 minutes or so, flipping approx. every minute. Once each of the thighs had a nice brown char on all sides, I pulled the entire grate off and threw on my plate setter for indirect (feet up). Then, quickly replaced the grate, now on top of the plate setter, and brought the dome temp back up to 425*F-450*F. Without opening the egg, they cooked this way for about 18 minutes (internal temp was about 145*F).


With the dome open, I proceeded to baste each thigh with some of the reserved BBQ sauce and continued cooking them for about 10 more minutes, flipping each and basting occasionally. Once the internal temp reached 160*F-165*F, I pulled them and let rest for 5 minutes before plating.


***ALSO, GO CHECK OUT MY FIANCEE'S COOKING PAGE FOR OTHER GREAT RECIPES LIKE THE PICNIC TOMATOES ABOVE, AND OTHER METHODS!***
https://www.instagram.com/pounds_provisions/

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