Tim's BBQ Chicken Thighs
This is the recipe if you are looking to plan a day in advance and put in a little extra effort and make the perfect BBQ Chicken. Any combination of chicken pieces can be used, I just think the thigh retains the most taste and moisture throughout the cooking process. Make sure to adjust the cook times if you are using white meat.
This is the recipe if you are looking to plan a day in advance and put in a little extra effort and make the perfect BBQ Chicken. Any combination of chicken pieces can be used, I just think the thigh retains the most taste and moisture throughout the cooking process. Make sure to adjust the cook times if you are using white meat.
- 1/2 cup brown sugar
- 1 tbsp chili powder
- 3 cups water
- 1 tbsp paprika
- 1/4 cup worcestershire sauce
- bbq sauce of choice
- 5 bay leaves
- 2 tbsp black pepper
- 12 bone-in chicken thighs
- 1 large onion quartered
- 6 cloves garlic smashed
- 1/4 cup salt
- 2 tbsp crushed red pepper flakes
- 1 bottle ipa beer
- 1 tbsp onion powder
- 1 tbsp mustard powder
- 1 tbsp crushed red pepper flakes
- Carbohydrate 25.1507145131655 g
- Cholesterol 78.96 mg
- Fat 15.5885292732853 g
- Fiber 2.25175109796553 g
- Protein 17.4920487519022 g
- Saturated Fat 4.34260774000303 g
- Serving Size 1 1 Serving (200g)
- Sodium 140.68756267879 mg
- Sugar 22.8989634151999 g
- Trans Fat 1.10903239620409 g
- Calories 305 calories
Step-by-step
- For this recipe you will need to start the night before by creating your brine for your Chicken. In a pot combine water, beer, onion, garlic, pepper, salt, bay leaves, and crushed red pepper. This will be your brine. Heat over Medium-Low heat just until a few small bubbles start to surface and remove from the heat. You do not need to bring this to a boil.
- Allow for your brine to cool either for 1-2 hours until it is only lukewarm. You do not want this liquid to begin cooking the chicken when we combine them. You can also add ice cubes into your mixture immediately after removing from the heat if you want to speed up the cooling process.
- Place your chicken thighs into a large bowl, and once your brine had cooled, pour it over your chicken. If the liquid does not completely cover the chicken, add additional water or beer to accomplish this. Cover your bowl and place in the refrigerator overnight.
- The next morning, remove your chicken from the refrigerator and drain all liquid and then return to the bowl. Combine all remaining ingredients, except for your BBQ sauce of choice, in a small bowl. Add to your bowl of chicken and toss or stir the chicken until it has been evenly coated with your rub mixture. Recover the bowl and return to the refrigerator.
- 2 hours prior to cooking remove your chicken from the fridge and leave to sit at room temperature for 2 hours. This will allow for your chicken to warm up to the center to make it easier to cook all the way through without overly burning the outside.
- Preheat your charcoal or gas grill to around 300 degrees. Place your chicken evenly spaced on the grill skin side up and close the lid. Leave to cook for 12 minutes. During this time prepare your BBQ sauce of choice in a bowl. My sauce of Choice is "Stubbs Mesquite BBQ". I also add a couple Tbsp's white wine vinegar to give your sauce that nice bite.
- After 12 minutes flip your chicken to skin side down and brush on your BBQ sauce mixture to the cooked side and once again close down the bbq lid. After 7-8 minutes, briefly lift each thigh and remove the skin and place with that side back down on the BBQ. The skin has helped seal in the moisture and taste but is now just an unhealthy piece of fat.
- After 5 minutes, flip chicken back over so the original skin side is now back up. Apply a coat of BBQ sauce and then allow to cook with the lid once again closed for 3-5 minutes or until the chicken is cooked all the way through to a temperature of 165 degrees.
- Remove your chicken from the grill and allow to rest for 10 minutes until your serve. Enjoy!
Tim's Amazing BBQ Chicken Thighs: A Recipe for Effortless Deliciousness
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a Herculean task. Weekends are precious, and I want to spend them with my family, not stuck in the kitchen. That's why I've developed a love for recipes that allow for some prep ahead of time, maximizing flavor and minimizing actual cooking time. This BBQ chicken thigh recipe is a perfect example.
The secret lies in the overnight brine. This simple step elevates the chicken to a whole new level of juicy tenderness. I often find myself making a double batch – one for dinner and the other for meal prepping lunches for the week. It’s that good! The flavors infuse deep into the meat, creating an explosion of taste that's hard to resist. And the best part? The actual grilling process is surprisingly quick and easy. You can have perfectly cooked, flavorful BBQ chicken thighs ready in less than half an hour. Seriously, this recipe is a lifesaver!
This isn't just a recipe; it's a time-saver. It's a celebration of efficiency without sacrificing deliciousness. It allows me to enjoy a satisfying meal with my family, without spending all day in the kitchen. The preparation is straightforward, the ingredients are readily available, and the results are unbelievably rewarding. And trust me, the cleanup is a breeze, too! I especially love that the leftover chicken is just as delicious the next day, perfect for salads or quick wraps.
Beyond the Grill: While I love using my charcoal grill for that authentic smoky flavor, you can easily adapt this recipe for the oven or even an air fryer. Adjust the cooking time accordingly, and you'll still achieve succulent and delicious results. This recipe is incredibly versatile. It's perfect for backyard barbecues, potlucks, or even a casual weeknight dinner.
Flavor Variations: Don’t be afraid to experiment! Try different types of BBQ sauce – from sweet and smoky to spicy and tangy. You can also add other spices to the rub, such as garlic powder, onion powder, or even a touch of cayenne pepper. The beauty of this recipe lies in its adaptability; you can tailor it to your own personal preferences.
The Perfect Companion: These BBQ chicken thighs pair perfectly with a variety of sides. I often serve them with corn on the cob, potato salad, coleslaw, or a simple green salad. The options are endless! For a more complete meal, consider adding a hearty side of rice or roasted vegetables.
From Prep to Plate: The most time-consuming part of this recipe is the overnight brining, but it's worth every minute. The flavors are so much better, and the chicken is guaranteed to be unbelievably juicy and tender. The remaining steps are quick and easy, even on a busy weeknight. So, gather your ingredients, follow the simple instructions, and get ready to impress your family and friends with this delicious and easy BBQ chicken recipe.
A Weeknight Winner: In conclusion, this recipe is more than just a meal; it's a solution for busy lives. It’s a delicious and convenient way to enjoy a flavorful and satisfying dinner without the hassle of complex cooking. The combination of the overnight brine, the flavorful rub, and the quick grilling process makes it a weeknight winner that I turn to again and again.
Ingredients:
- 1/2 cup brown sugar
- 1 tbsp chili powder
- 3 cups water
- 1 tbsp paprika
- 1/4 cup Worcestershire sauce
- BBQ sauce of choice
- 5 bay leaves
- 2 tbsp black pepper
- 12 bone-in chicken thighs
- 1 large onion, quartered
- 6 cloves garlic, smashed
- 1/4 cup salt
- 2 tbsp crushed red pepper flakes
- 1 bottle IPA beer
- 1 tbsp onion powder
- 1 tbsp mustard powder
- 1 tbsp crushed red pepper flakes
