![]() ![]() ![]() A Two-zone grill setup is key for perfect BBQ chicken without burning it. Prepare the grill for medium-high heat grilling (325° - 350° F).Season the thighs with kosher salt and a dry rub at least 45 minutes before cooking, but preferably the night before.When those sugars caramelize, it creates an incredible flavor that we think of when we taste great BBQ chicken. The second is from the sauce, which is applied after the chicken is moved to the indirect heat side of the grill. One is from the rub, which should contain just a little sugar. This flavor development comes in a few ways. One of the keys to making the best barbecue chicken is to get a good amount of caramelization on the chicken without burning it. And you can make a BBQ salmon version with the same delicious results. While BBQ chicken is best made on a grill (preferably charcoal) because it will pick up so much extra flavor from the fire, these BBQ chicken thighs can totally be made in the oven or even in an air fryer. How to Make BBQ Chicken Thighs in the Oven.The succulent chicken gets nice and smoky, especially if you add some wood chips to the grill for extra smoke. No utensils are necessary, just grab extra napkins.įlavor-packed from a dry rub marinade and finished with a glaze of sweet-and-tangy BBQ sauce, this will seriously be the best BBQ chicken you have ever tasted. This process ensures you have a nice crispy outside and juicy tender inside.The thighs are the best part of the chicken, and these delectable grilled BBQ chicken thighs are super easy to make and should be eaten with your fingers. It is hot enough to sear the chicken, but not too hot to overcook it.īe diligent and set a timer for each step – sear 4 minutes, flip, sear 4 minutes, move to indirect heat and grill another 3 minutes then start checking the internal temperature. Honestly, the best answer is don’t overcook it and watch the temperature! I’ve found the best grill temperature is around 375☏. How to Keep Chicken Thighs From Drying out The best rule of thumb for doneness is the internal temperature. If they are thicker thighs you will need to grill longer. Please note: the amount of time also depends on the size of your chicken thighs. It is safe to remove chicken thighs once the internal temperature has reached 165☏. About 10 minutes of that time will be over direct heat and the remaining 5 minutes will be over indirect heat. I usually grill chicken thighs for around 15 minutes, flipping occasionally. This allows the juices from the chicken to redistribute and leads to a juicy chicken thigh. Let the Chicken Rest: Once chicken thighs are removed from the grill, let them rest for 5 minutes before serving.Once internal temperature of chicken reaches is 165☏ remove from the grill. Next, move chicken thighs over to indirect heat where the temperature is more around 300☏ and grill for an additional 3-5 minutes. Flip and grill for 4 minutes on the other side. Place the seasoned chicken thighs on the grill, skin side down first. ![]() Grill Chicken Thighs: Heat grill to medium-high heat, approximately 350☏-375☏.This can be salt & pepper, one of the dry rubs or marinades I referenced above or you could use the dry rub in the recipe card below. Season your Chicken Thighs: Once chicken thighs are prepped add on your seasoning.Remove the Moisture: This is an important step! Patting the chicken down with a paper towel to help remove the moisture from the packaging ensures you’ll have a nice sear as soon as the chicken hits the grill.I’m going to walk you through each step of how to grill chicken thighs so you end up with the most perfect piece of tender meat EVA. Let’s make sure there’s no room for error. ![]()
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