competition bbq chicken thighs
INGREDIENTS
20 (1/2 lb each) bone-in chicken thighs
2 1/2 Cup low sodium chicken broth
1/3 Cup Your Favorite Big Game Rub
3 Stick butter, melted
3 Cup Your Favorite Apricot BBQ Sauce
PREPARATION
Steps
1
Peel skin off the thighs and reserve. With kitchen shears remove the fat on each side of the chicken thighs.
2
Trim 1/4 inch off the bottom and top bone knuckle of the chicken thighs. Trim so that the thighs are uniform in size. Trim reserved skin to fit newly trimmed thighs.
3
Place the skin back on the thighs. Once done with all thighs, inject 1 tablespoon of low sodium chicken broth into each side of the thigh and let rest for 60 minutes.
4
While resting, season the top of the chicken thighs with Z Grill Big Game Rub.
5
Place in a refrigerator or cold cooler until ready to cook.
6
Place thighs in a large disposable pan and add the melted butter to the pan as a braising liquid
7
When ready to cook, set Z Grill temperature to 250°F and preheat, lid closed for 15 minutes.
8
Slide the whole disposable pan of chicken on the grate and cook for one hour.
9
After one hour, wrap the top of the disposable pan in aluminum foil and cook for another hour or until the internal temperature reaches 165℉.
10
Once thighs reach internal temperature of 165℉, use tongs to remove each chicken thigh and dunk it into warmed Z Grill Apricot BBQ sauce.
11
Place back in a clean disposable pan and cook for an additional 20 minutes.
12
Remove from grill and let rest for 10 minutes before serving. Enjoy!