Step 3: Brush with BBQ sauce and finish cooking. It’s okay if they touch a little bit, but to ensure even cooking, don’t have them laying on top of each other. □ Be sure to choose a baking dish big enough to fit all the pieces of chicken side-by-side. Place the chicken thighs in a rimmed baking dish. □ You can prep the chicken in advance to cook later! Simply cover the bowl of seasoned chicken and place it in the refrigerator for up to 18 hours. Use your hands or tongs to turn the chicken pieces so they’re evenly coated with the oil and spices on all sides. Drizzle the chicken with oil, then sprinkle heavily with the bbq seasoning. Use a few napkins or paper towels to pat the pieces of chicken dry on all sides. The chicken and potatoes will be ready at the same time! Turn the potatoes halfway through cooking so they crisp on all sides. You can make it complete meal if you add diced potatoes tossed in a little oil and salt and pepper to the baking pan before cooking.Use any bbq sauce you enjoy, or make my sugar-free Whole30 friendly BBQ sauce.The BBQ Spices are a blend of smoked paprika, onion powder, garlic powder, chili powder, salt, pepper, and if you like a little heat, cayenne pepper!.The preparation is the same, but the cooking time will need to be adjusted. I recommend bone-in, skin-on chicken thighs for the most flavor, but you can use boneless chicken thighs. ![]() Continue to cook until an internal temperature reaches 165☏. The skin side should be up at this point.ĥ. Flip one last time, and brush again with bbq sauce. Flip the chicken again, and brush lightly with more bbq sauce on this side. Brush the chicken on the side facing up lightly with bbq sauce, cook an additional 3 minutes.Ĥ. You can move them around the grill to keep them from burning.ģ. Flip the thighs over and let cook for 3 minutes. Grill for about 7 minutes, make sure you watch them as the skin will cause flare-ups. Once the grill is hot, place the chicken thighs, skin side down. Preheat the grill to medium heat and oil the grates. Cover with plastic wrap and place in the fridge to marinate for 2 hours or use immediately.Ģ. Sprinkle the garlic powder, onion powder, paprika, salt, and pepper over the thighs. Place the chicken thighs into a large bowl. I use the Thermoworks Thermapen instant-read thermometer it works great every time!!ġ. The skin side should be up at this point.Ĭontinue to cook until the internal temperature of the chicken reaches a minimum of 165 degrees F using a meat thermometer. Flip the thighs one last time, and brush with BBQ sauce. Brush the side facing up with BBQ sauce.įlip the Chicken thighs again and brush the top with more BBQ sauce. You can move the chicken thighs around the grill to keep them from burning.įlip the thighs over and continue to cook them for about 3 minutes. ![]() ![]() You are looking for nice grill marks but you have to watch them. When the grill is ready, place the chicken thighs on the grill, skin side down. I like to oil the grill grates before I preheat my grill to avoid the meat sticking to the grill. If you are in a rush, you can get them on the grill right away. You can cover the bowl with plastic wrap and place it in the refrigerator to marinate for up to two hours. Toss to coat, making sure that all the thighs are coated with the dry rub of spices. Sprinkle with garlic powder, onion powder, smoked paprika, Kosher salt, and pepper. Using a paper towel, dab the chicken thighs dry then place them in a large bowl.
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