Smoked BBQ Chicken Thighs
As any grilling enthusiast knows, sugars (in rubs or sauces) tend to burn quickly over a hot fire–well before the meat has a chance to cook through. That’s why sauce is typically brushed on at the end of the cooking process. So, the best approach for grilling and smoking with a sweeter rub, like our brown sugar-based Mayor of Rub Town, is a slow cook over indirect heat. This languid process allows the meat to gently cook through, achieve crispy skin without burning, and–bonus–absorb the wafting aromas of a wood-infused fire.
Smoky BBQ Chicken Thighs with Mayor of Rub Town
For the best flavor, you’ll want to marinate the chicken for at least four hours, so plan accordingly. The longer it marinates, the deeper the sweet, barbecue flavor, so giving the thighs a day in the fridge is ideal. Serve these smoky, saucy thighs alongside classic sides like potato salad, baked beans, or macaroni and cheese.
8 bone-in, skin-on chicken thighs, trimmed as needed
¼ cup Mayor of Rub Town Seasoning
F&S Original BBQ Sauce
Combine the chicken thighs and Mayor of Rub Town in a sealable plastic bag; use your hands to ensure chicken is evenly coated with the spice blend. Seal the bag and refrigerate for at least 4 hours or up to a day in advance. Remove the chicken from the fridge 30 minutes before you plan to cook.
Prepare your grill for two-zone grilling and build a medium-high fire. Place a drip pan with an inch of warm water on the side of the grill with no coals. When the coals are glowing red and covered with a fine gray ash, place a couple chunks of hard wood on the periphery of the fire. Clean and oil the grill grates. Close the grill and vent the grill for smoking.
When the fire begins to produce a steady stream of smoke, place the thighs over indirect heat. Close the grill and cook the chicken for 8-10 minutes. Flip the thighs and rotate them as needed for even browning.
Close the grill and continue to cook, flipping and rotating every 12-15 or so minutes, until the thighs are deeply browned and the chicken is cooked through to a temperature of 165℉, about 1 hour total. Baste the chicken with Fire & Smoke Original BBQ Sauce during the last 10 minutes of cooking.
Allow the chicken to rest for 5-10 minutes before serving, then serve warm and pass the barbecue sauce.
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