Competition Chicken
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Ingredients:
- 8 chicken thighs (skin on)
- brine -3 Tbsp Kosher, 3 Tbsp Brown sugar, 4 C water
- apricot jam
- 1 C of your favorite barbecue sauce
- 1/2 C of apple wood chips
- Tinfoil pan & Tinfoil
- Q-Rub
- 2 Tbsp turbinado sugar
- 2 Tbsp paprika
- 1 Tbsp fresh ground pepper
- 1 Tbsp seasoning salt
- 1 tsp onion salt
- 1 tsp garlic salt
- 1/2 tsp celery salt
- 1/2 tsp cayenne pepper
Directions:
Directions:
Trim thighs. Dissolve brine mixture in Ziploc bag
Brine thighs in Ziploc bag for 2 hours in refrigerator
Preheat barbecue to 375-400 degrees
Rinse brine from thighs and dry with paper towel
Lightly sprinkle Q-Rub on both sides of thighs
Put pre-soaked wood chips into smoker box
or tin foil and place on heated side of BBQ
Cook thighs skin side up over indirect heat
at 375-400 for 35 minutes
Remove thighs from grill and arrange in foil pan skin side up
Smear apricot jam on thigh skin
Drizzle favorite barbecue sauce over jam
Cover tinfoil tray with tinfoil and place back on grill
and continue cooking over indirect heat 375
for 35 minutes
Rest for 10 minutes before serving
salt to taste
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