Badia Jerk Seasoning.
Extra Virgin Olive Oil.
Put 1/2 cup of Tamari Sauce into mixing bowl.
Add 2 tablespoons of Jerk Seasoning. If you like more heat you can and up to 2 more tablespoons.
Add 4 tablespoons of Extra Virgin Olive Oil. The oil allows some of the jerk seasoning to mix for they are oil-based and not water-based.
Now wisp it all together.
Now get 8 chicken thighs with both skin and bones.
get a 1-gallon zip lock bag.
Using food preparation disposable gloves put the chicken into the zip lock bag.
Pour marinade into the zip lock bag.
Remove as much air from the bag as possible.
Now mix it all up.
Put into refrigerator for 10 to 24 hours.
Here is were the ThermoWorks Billows is positioned on the Weber Kettle.
Here is where you place the Weber Baskets. They are on both sides of the Billows.
Add even amount of briquets so each basket is full.
Add foil or drip pan.
Program ThermoWorks Signals BBQ Thermometer to 275F for pit temperature (channel 4) and 175F for meat temperature (channel 1).
Attach pit temperature probe to cooking grate as close to the food as possible.
Put 6 briquets into a starter chimney and ignite.
19 minutes later.
Put lit briquets into each Weber Basket. 3 in each.
Plug pit temperature probe into channel 4 on the Signals BBQ Thermometer.
Open lid vents to 1/4 open.
Put the lid back on the kettle grill.
In the food prep area put down paper towels for easy cleanup.
Now put frogmat or grill mat on top of paper towels.
Remove chicken from zip-lock bag and place on frogmat.
Pull skin tight and with the skin facing up.
Off to grill.
Place frogmat between the two Weber Baskets. The chicken is now set up for indirect cooking.
Insert meat thermometer probe into a larger thigh that is in the middle of the frogmat. Make sure probe is plugged into channel 1 on the Signals BBQ Thermometer.
Put the lid back on the kettle grill.
Here is the complete cooking chart from start to finish.
Here shows the pit temperature at 275F and that during this part of the cook the pit alternated between 275F and 290F.
Meat probe was set for 175F when the thighs would be finished.
We put the meat on about 15 minutes after lighting the Weber Baskets.
At 50 minutes the pit temperature was turned up to 375F so we could render the skin.
At 70 minutes we had to add briquets to both of the Weber Baskets.
At 90 minutes when the meat temperature reached 175F we pulled the chicken.
Here are the results. The chicken was cooked all the way through and the skin was rendered so it was easy to cut and eat. It also had enough heat from the jerk seasoning and also a nice smoky taste you can only get on a charcoal grill.
Serving: 116g | Calories: 206kcal | Protein: 26g | Fat: 10g | Saturated Fat: 2.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 3.9g | Cholesterol: 157mg | Sodium: 101mg | Potassium: 321mg | Calcium: 1mg | Iron: 71mg
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Trim chicken thighs as desired. Place chicken and Italian dressing in a large resealable bag. Refrigerate for 3 hours.
When ready to cook, start the pellet smoker at 180F to maximize smoke. Place a large dutch oven on the grill grate and fill the bottom with the butter, water, and salt. Increase the temperature to 350F and allow the smoker and dutch oven to preheat, lid closed, for 10 - 15 minutes.
Remove the chicken thighs from the dressing marinade and place in the dutch oven, skin-side down. Season the top of each thigh with Plowboy Yardbird Rub. Cover the dutch oven with the lid, close the lid of the smoker and cook for 45 minutes.
Remove the entire dutch oven from the grill and let the chicken rest for 15 minutes. Meanwhile, decrease the grill's temperature to 300F. Remove the thighs from the dutch oven to a large workspace; pat dry with paper towels. Season liberally with more Plowboy Yardbird Rub. Pull the skin taut around the thighs and place back on the grill, skin side up, for 45 more minutes.
In a large mixing bowl, combine the BBQ Sauce, Apricot Sauce, vinegar, honey and soy sauce. Whisk to combine. Gently dip each of the chicken thighs into the sauce mixture and turn to coat evenly.
Be sure the skin is tucked under and return to the grill for 30 minutes to set the sauce. Transfer the thighs to a prepared platter and serve immediately.
This recipe is from Traeger and it is pretty good. The only thing I changed is I used Plowboy Yardbird Rub instead of the Traeger rub. The main reason is I just like it better.