Mydingr’s Barbecue Chicken Thighs
From Vickie May’s Recipe Box
When barbecuing bone in chicken it can become very frustrating. You can burn it easily on the outside and it could still be bloody next to the bone. Nothing upsets you more than serving raw chicken to your family or friends. I decided to do some experimenting with bone in chicken, after all we cooked plenty of boneless chicken breast when we were catering, no bone no problem. Our favorite is chicken thighs, they are so moist and tender. When Don would cook half chickens for customers it was always done in the smoker slowly, making sure that it was completely cooked using this closed system. So, knowing that some type of closed system will get the chicken meat cooked to the center I started using a foil pouch for chicken pieces at home. But I love the grill marks and glazed sauce on my chicken. The last few minutes I pull the chicken out of the foil pouch placing the chicken on the grill basting with barbecue sauce turning and repeating for about 5 minutes. Then plate it and serve it with your favorite salad and sides.
Shopping list:
Chicken thighs
Fresh sage
Fresh rosemary
Fresh garlic
Olive oil
Mydingr’s Rub
Beer
Mydingr’s Sweet and Spicy Sauce
Heavy Duty Aluminum Foil
Recipe:
8-10 bone in chicken thighs
2 sprigs of rosemary
2 sprigs of sage
6 cloves of minced garlic
2-3 Tbl. of Mydingr’s Rub
½ can beer
Olive oil for drizzling
Remove the chicken from packaging and rinse, using a paper towel dab off excess water. To make my pouch I use two pieces of heavy duty foil about 20-24 inches in length. Then seal one of the long sides by folding both pieces together. I make three folds about 1 inch each. Open by folding back the top piece of foil. Place the chicken thighs in the foil. Drizzle olive oil lightly over the chicken this will help the seasoning stay in place and keep the chicken moist. Next sprinkle with Mydingr’s Rub. Scatter the minced garlic over the chicken and place the sprigs of rosemary and sage on top. Open your beer and pour about ½ the can around the outside of the chicken, do not pour over the top. Seal the other 3 sides of the pouch. Place on the grill and let cook for 25 minutes. Carefully open one side and place each piece of chicken on the grill. Brown with grill marks and baste with Mydingr’s Sweet and Sauce barbecue sauce. Plate and serve.
From Vickie May’s Recipe Box
When barbecuing bone in chicken it can become very frustrating. You can burn it easily on the outside and it could still be bloody next to the bone. Nothing upsets you more than serving raw chicken to your family or friends. I decided to do some experimenting with bone in chicken, after all we cooked plenty of boneless chicken breast when we were catering, no bone no problem. Our favorite is chicken thighs, they are so moist and tender. When Don would cook half chickens for customers it was always done in the smoker slowly, making sure that it was completely cooked using this closed system. So, knowing that some type of closed system will get the chicken meat cooked to the center I started using a foil pouch for chicken pieces at home. But I love the grill marks and glazed sauce on my chicken. The last few minutes I pull the chicken out of the foil pouch placing the chicken on the grill basting with barbecue sauce turning and repeating for about 5 minutes. Then plate it and serve it with your favorite salad and sides.
Shopping list:
Chicken thighs
Fresh sage
Fresh rosemary
Fresh garlic
Olive oil
Mydingr’s Rub
Beer
Mydingr’s Sweet and Spicy Sauce
Heavy Duty Aluminum Foil
Recipe:
8-10 bone in chicken thighs
2 sprigs of rosemary
2 sprigs of sage
6 cloves of minced garlic
2-3 Tbl. of Mydingr’s Rub
½ can beer
Olive oil for drizzling
Remove the chicken from packaging and rinse, using a paper towel dab off excess water. To make my pouch I use two pieces of heavy duty foil about 20-24 inches in length. Then seal one of the long sides by folding both pieces together. I make three folds about 1 inch each. Open by folding back the top piece of foil. Place the chicken thighs in the foil. Drizzle olive oil lightly over the chicken this will help the seasoning stay in place and keep the chicken moist. Next sprinkle with Mydingr’s Rub. Scatter the minced garlic over the chicken and place the sprigs of rosemary and sage on top. Open your beer and pour about ½ the can around the outside of the chicken, do not pour over the top. Seal the other 3 sides of the pouch. Place on the grill and let cook for 25 minutes. Carefully open one side and place each piece of chicken on the grill. Brown with grill marks and baste with Mydingr’s Sweet and Sauce barbecue sauce. Plate and serve.
