How to Make COMPETITION BBQ Chicken
This BBQ Chicken Thigh recipe will show you a technique that will ensure that the chicken thighs are cooked evenly without have parts of it over cooked.
Equipment
- Grill / Smoker
Ingredients
- 8 ea. Springer Mountain Farms - Chicken Thighs
Brine
- 32 oz. Swanson 30% Less Sodium Chicken Broth
Rubs
- Rufus Teague - Chicken Rub
- Fire Dancer Chicken Rub Sauce
- Rufus Teague – Honey Sweet
Wrap
- 4 tbsp Kerry Gold Salted Butter
Instructions
Prep Work
- Trim the Chicken Thigh to a uniform size
- Remove the excess fat from the exposed skin on the chicken thigh
Brining
- Place the Chicken Thighs in a pan and cover with the Swanson 30% Less Sodium Chicken Broth
- Brine the Chicken Thighs for 4 hours
Seasoning
- Remove the chicken thighs from the Brine and damp dry
- Apply the Rufus Teague - Chicken Rub & Fire Dancer Chicken Rub to both sides of the Chicken Thigh
Cooking / Grilling
- Preheat the Recteq Pellet Smoker to 275°
- Place the chicken thighs on the rack and then place them into the Pellet Smoker for 30 minutes
- Remove the Chicken Thighs from the Pellet Smoker and place in a Half Pan with the 1/2 stick of Kerry Gold Butter
- Return the Chicken Thighs to the smoker for 45-minutes or until the skin on the Chicken Thighs start to split.
- Remove and allow the chicken thighs to rest.
- Turn down the Recteq Pellet Smoker to 225°
- Heat the Rufus Teague Honey Sweet BBQ Sauce and add a little bit of water to thin it down a little. You want the sauce to be even across the Chicken Thighs
- Remove the Chicken Thighs from the Pan and Dip them into the heated Sauce and place them on the cooking rack
- Return the chicken thighs to the Recteq Pellet Smoker for 15-minutes or until the Sauce is tacky
- Slice and enjoy.
- Let us know how they turned out and Tag #EliteBBQSmokers in your social media post.