GrillGirl Robyn’s Competition Chicken Thighs

by Grill Girl Robyn | Published Jun 23, 2022 | Last updated Jul 14, 2022 | 0 comments

CategoryAll Recipes, Chicken and Turkey, Entertaining at the Grill, Grill Girl Robyn Collection, Outdoor

My Dad is the smoked Chicken thigh master and this is his recipe and methodology. Once you’ve had these smoked chicken thighs, it makes other types of chicken pale in comparison. First of all, the thigh is an extra juicy cut of meat- it’s surprising that so many people rely on dry chicken breasts when the thigh is really where the flavor is! And they are a great price at the grocery store! Ever wonder why everyone uses Chicken Thighs at BBQ competitions- because they are the best tasting!

Nutrition Facts

Serving Size 2 Thighs

Servings 4

Directions

Mix your brine ingredients in a large container and let your thighs sit in the brine for 4 hours in the refrigerator or longer before putting it on the grill.

Oil your GrillGrates with duck fat spray so your chicken won't stick to the grates.

Pat the chicken dry after removing it from the brine. Sprinkle thighs generously with BBQ Rub

Preheat grill to 250 degrees.

Place thighs on grill and smoke for 45 minutes.

Remove from grill and turn heat up to 400-450 degrees with GrillGrates in place.

Sear the chicken on both sides. Glaze with your favorite bbq chicken 5 minutes before you pull it off. Cook chicken to 165 degrees F.

Once you’ve reached the proper internal temp of 165 degrees, take the chicken off the grill and let it rest tented under foil for 10 minutes.