Wood Grill: Chicken Thighs

I’m prepping a whole chicken for the wood grill and thought I should add the thigh recipes I’ve been using all summer.  BTW, the Apple Crisp recipe is here.

Wood Grilled Thighs

  • Bone-in Chicken Thighs
  • salt & pepper
  • Chicken/Rib Rub Spices (I use Penzy’s Galena Street)
  • Favorite BBQ sauce (I use Sweet/Spicy Baby Rays)
  • oil for the grill

Using a paper towel,  oil cleaned grill grate. Heat the grill to 400 degrees F.

Season the thighs with salt, pepper and spices. I rub them in on both sides. I don’t do under the skin when I’m grilling, because I really want that skin to seal in the juices and I usually tear it when I try and put spices under it.

Once the grill is pre-heated, add thighs, SKIN SIDE DOWN and let grill for 5-7 minutes, until the skin is crisp, not burnt*. This will seal in the juices for the remainder of the cook time. Reduce heat to 350 degrees.

Flip thighs and grill for 7 minutes. Next, begin to add barbecue sauce. I slop it on, grill for 5 minutes, slop on again and grill for an additional 5 minutes.  Check internal temp, you’ll want it to be at least 160 degrees before removing from the grill (it will jump up to 165 degrees while it rests).  If it needs additional time,  add more barbecue sauce.

Remove from the grill and let rest for 5 minutes before serving. When you cut into the thighs, it is almost like they’ve been deep fried. It may take you a few times to get the technique down

You can substitute jerk seasoning, piri-piri, chipotles in adobo sauce, etc.

*you can do this with a wood or gas grill because you don’t get flare ups that can scorch the skin.