Umami Barbecue – Chicken Thighs

Umami Barbecue Chicken Thighs are a flavor-packed dish that’s perfect for a quick and easy weeknight meal. These juicy chicken thighs are marinated in a savory umami-rich barbecue sauce that’s sure to tantalize your taste buds. The chicken is then grilled or baked to perfection, resulting in a tender and flavorful dish that’s sure to please everyone at the table.

What is umami?

Umami is the fifth basic taste, often described as savory or meaty. It is triggered by glutamate, an amino acid found in many foods, such as meats, fish, mushrooms, and tomatoes. When glutamate interacts with taste receptors on our tongues, it creates a unique sensation that is both satisfying and addictive.

Why use umami in barbecue sauce?

Umami is a powerful flavor enhancer that can make other flavors stand out. In the context of barbecue sauce, umami helps to balance the sweetness and acidity of other ingredients, creating a more complex and well-rounded flavor profile.

Umami Barbecue – Chicken Thighs

In this recipe, we are going to make a unique Umami enhanced barbecue sauce using the Stubbs Sweet Heat barbecue sauce. We are also going to cook to temperature and not time. In my opinion, these are the best chicken thighs I have ever made..
Print Recipe
CourseMain Course
CuisineAmerican
Keywordchicken thighs, umami, umami barbecue, umami bbq
Prep Time30 minutes
Cook Time47 minutes
Servings4
Calories260kcal
Cost$10

Instructions

  • It really is not a powder but very small piecesof shiitaki musrooms and salt.
    Our rub will only be two ingredients.
    Montreal Chicken seasoning
    And Umami Powder.
  • Pour 1/2 cup of Montreal Chicken Seasoning into bowl.
  • Now pour one tablespoon of Umami Powder into the bowl and mix well.
  • Put rub to the side and now we make the suace that has three ingreidents. Stubb's Sweet Heat Barbecue Sauce, Umami Powder and Fish Sauce.
  • Pour 1/2 cup of Sweet Heat Barbecue Sauce into the bowl.
  • Pour a full tablespoon of Umami Powder into the bowl.
  • Now mix well and let Umami Powder dissolve into the sauce. You need to put this mixture into the refrigerator for about 1/2 hour.
  • Now pour one tablespoon of Fish Sauce into the bowl and mix well. The sauce is now done.
  • Now put the chicken thighs onto a frogmat and peel the skin back leaving the one side still attached to the thigh.
  • Now apply rub liberally to the meat of the thigh.
  • Now fold the skin over on top of the rub making sure the skin is tight and had no wrinkles.
  • Now with the same rub now apply to the skin. The salt in the rub will help dry out the skin and allow it to render so it will not be chewy.
  • Now put chicken thighs into the grill with the grill set at 375F. Also make sure your temperature probe is in the thickest thigh.
  • After about 30 minutes we then apply the sauce to the top of every thigh
  • We then cook until internal temperature is 175F and then we remove from the grill.
  • The chicken thighs will be thoroughly cooked. moist and should taste great.

Video

Nutrition

Calories: 260kcal

Beer Marinated Chicken Thighs on the Recteq Trailblazer

Simple Chicken Thighs

This recipe we are cooking beer marinated chicken thighs on the Recteq Trailblazer. Making the marinade is very straight forward but there are a few steps.

Simple Chicken Thighs

Beer Marinated Chicken Thighs on the Recteq Trailblazer

This recipe we are cooking beer marinated chicken thighs on the Recteq Trailblazer. Making the marinade is very straight forward but there are a few steps.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbeer marinade, beer marinated, chicken thighs, rec tec trailblazer
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings5
Calories260kcal
AuthorWiley

Ingredients

Ingredients

Instructions

Marinade

  • One Tablespoon of Sea or Kosher Salt.
    Salt
  • One Tablespoon of Course Black Pepper.
    black pepper
  • One Tablespoon of Granulated Garlic.
    granulated garlic
  • One Tablespoon of Onion Powder.
    onion powder
  • One Tablespoon of Red Chili Powder.
    red chili powder
  • One Tablespoon of Cumin.
    cumin
  • One Tablespoon of Smoked Paprika.
    smoked paprika
  • 1/2 Cup of Olive Oil.
    olive oil
  • 1 & 1/2 Cups (12 oz.) of a Good Kraft Beer.
    beer
  • Mix all ingredients well.
    mix well
  • Place 10 Chicken Thighs in a One Gallon Zip Lock Bag.
    chicken in bag
  • Pour Marinade into the Bag with Chicken. Try and get most of the air out of the bag.
    add marinade
  • Place Bag with Marinade into the refrigerator for at least 4 hours.
    put into refrigerator
  • Remove chicken from bag and place on frogmat. Make sure that chicken skin covers the top side of the chicken thigh.
    chicken on frog mat
  • Season chicken thighs using SPG, (Salt, Pepper, and Garlic)
    add spg

Cook

  • Place Chicken on Frogmat into Pre-heated Grill set at 425F. Put meat probe into thickest thigh in the middle of the Frogmat.
    place chicken on grill
  • Pull Chicken when internal temperature hit 175F.
    pull chicken
  • Rest Chicken for 3 to 5 Minutes. Then Serve.
    rest chicken

Video

Nutrition

Calories: 260kcal

Adobo Chicken Thighs with Garlic Jalapeno Seasoning on the GMG Daniel Boone Grill

chicken thighs
chicken thighs

Adobo Chicken Thighs with Garlic Jalapeno Seasoning on the GMG Daniel Boone Grill

I will be cooking adobo chicken thighs with garlic and jalapeno seasoning.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordchicken thighs, daniel boone, garlic jalapeno, gmg
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings5
Calories260kcal

Instructions

  • When cooking thighs for competition or just having the neighbors over the skin can either make or break the cook. If undercooked the skin is rubbery and if burnt well it is burnt. You can see as I prepare these thighs I pull the skin back over the meat and get rid of any folds or gaps.
    chicken thighs
  • We will be applying two seasonings. The first is Adobo with pepper. The adobo seasoning first ingredient is salt and we want to make sure the chicken skin is fully covered.
    adobo seasoning chicken thighs
  • The second seasoning is garlic jalapeno and has a bite so add based on your tolerance to spicy foods.
    garlic jalapeno chicken thighs
  • Now it is off to the refrigerator to sit uncovered for 6 hours.
    in refrigerator
  • Get a Frogmat and position the thighs evenly on the mat. The reason the chicken sat for six hour is the salt acted as a dry brine and also dried the chicken skin.
    frogmat
  • Now it is off to the 425F preheated Daniel Boone Grill. Position the chicken right in the middle of the grate.
    preheat 425F
  • After 30 minutes start checking for doneness. The minimum temperature has to be 165F. I usually pull the chicken when all pieces are at least 170F to 175F.
    check temperature
  • The chicken is done. The skin is crisp and not rubbery and it is also a nice golden brown. Now some observations about the Daniel Boone Grill. It held the 425F temperature extremely well. Also the chicken cooked very evenly meaning there no hot or cools spots inside the chamber. For this hot and fast cook I give it very high marks.
    remove chicken
  • Now on to the finished chicken.
    prepare to cut chicken
  • The skin was crisp and the meat was cooked through but very juicy. The adobo with garlic gave it a lot of extra flavor and the jalapeno gave it a nice kick. Here I just eat the skin and it was really good.
    eat skin
  • Overall I gave it one big thumbs up.
    thumbs up
  • As I just keep on eating let close with the three things that made this a great cook. Great seasoning and drying the skin in the refrigerator. Cooking hot at 425F and last a great grill like the Daniel Boone.
    second bite

Video

Nutrition

Calories: 260kcal

Hot and Fast Chicken Thighs on the Recteq Bullseye Grill

chicken thighs
chicken thighs

Hot and Fast Chicken Thighs on the Recteq Bullseye Grill

Hot and fast chicken thighs on the Recteq Bullseye Pellet Grill. How about from cold grill to finished chicken in 45 minutes or less.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbullseye grill, chicken, chicken thighs, rec tec
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings6
Calories260kcal
AuthorWiley

Instructions

Preparation

  • To start we need to do a few things. First Layout two paper towels. Then put down a frogmat or grill mat. Just make sure it can handle the high temperature of at least 500F.
    grill mat
  • Now lay chicken thighs out with the skin facing up.
    chicken on mat
  • To make this easy we are going to use a pre-made rub. The rub we are using is Grill Mates Tennesee Whiskey Chicken Rub. One teaspoon of rub has only 2 grams of carbs so is safe for those that are on the Keto diet or are pre-diabetic like my self.
    chicken with rub
  • After rub is applied to skin side turn chicken over and then apply on the back side. Please note that when you are done with the rub the chicken is sitting on the grill mat with skin facing down.
    other side with rub
  • Here is the bullseye with the grillgrates in place and on high or knob turn all the way to the right. After preheating for 8 and ½ minutes put chicken it the center of the grillgrates. Now close lid.
    chicken on grill
  • And set a timer for 15 minutes. Check ambient or air temperature inside the grill and it should be 500 F.
    ambient temperature
  • After 15 minutes check skin to see it there are grill marks. Even with the grill mat in the way, the grillgrates will still leave grill marks. With grills marks in place and the skin well rendered, it is time to turn the chicken over. Now you see all that smoke. Well it is not from the pellets. It actually the fat that is being rendered that drips onto the really hot grillgrates. As the fat vaporizes it is creating a wonderful flavor that is going right back into the chicken.
    grill marks
  • After turning the chicken let it cook for another 15 to 20 minutes but you have to start checking the temperature no later than 15 minutes. When all the pieces are a minimum of 175F then it is time to pull the chicken.
    177 temp
  • So how did it come out? The grill rook 8 ½ minutes to warm up and the lichen too a total 34 minutes to cook. That is a total time of 42 and ½ minutes. But is cooked all the way through? You can see the grill marks and the skin is firm. As I cut through there is nothing rubbery about this skin. Also, you can see it is well cooked and cooked all the way through The meat is very moist and very easy to cut. So how does it taste? What can I say? Once you go hot and fast you never want to go back. The Bullseye is a hot and fast searing machine. I challenge anyone to see if the can completely cook chicken thighs in less than 45 minutes and do this without burning the chicken or burning down your house.
    finished chicken

Video

Nutrition

Calories: 260kcal

Barbecue Chicken Thighs – Super Easy

Simple Chicken Thighs

This recipe is easy and uses a championship rub that has won championships. If you want to impress your family and friends, then this is the recipe for you. Also, if you just got your new BBQ grill or smoker, then this recipe will make you look good.

Simple Chicken Thighs

Barbecue Chicken Thighs – Super Easy – Keto – LCHF

This recipe is easy and uses a championship rub that has actually won championships. If you want to impress your family and friends then this is the recipe for you. Also if you just got your new BBQ grill or smoker then this recipe will make you look good.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordbarbecue chicken, chicken thighs
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Servings4
Calories260kcal
AuthorWiley

Instructions

Preparation

  • This recipe is very easy. First, you buy the rub so you do not have to make anything. The Rub is Plowboys Yardbird Rub and if you are trying to find it click on the name in the list of ingredients above. This is the rub from the team that won the 2009 American Royal Invitational. From the team of Todd Johns and his brother-in-law Randy Hinck (who compete as the Pork Pullin Plowboys) who bested 123 past grand champions to capture the overall crown. So it has actually won championships so it makes your job easy. I highly recommend you use frog mats and use installed food handling gloves. If you watch the video below you can get a good idea of how they all work together. The frog mats will allow you to handle eight chicken thighs at the same time and the gloves will totally eliminate having to use tongs or a spatula. Also, makes cleanup a breeze. I put eight chicken thighs on to one frog mat. I then apply the rub to the chicken thighs. This rub has a lot of salt so beware if you are salt intolerant. Also, you really want to make sure you cover all the skin. After applying the rub I spray the chicken with spray-on cooking oil. The oil does two things. First, it keeps the rub in place and second it will allow the chicken skin to crisp up.
    Chicken Thighs on Frog Mat

The Cook

  • While I am doing all the prep I preheat my smoker or grill (using indirect cooking method) to 350F. Do NOT cook at a lower temperature for the chicken skin will become rubbery. You also need to bring the internal chicken temperature up quickly and it has to cook above 165F to be safe. I do not pull the chicken until I read at least 165F in the thickest part of the thigh but not touching bone. This is usually at least an hour and on my smoker, it is one hour and fifteen minutes. Now with your insulated gloves you can now take the chicken off the grill or grate and let it sit for about five minutes and then serve.
    Chicken Thighs with Thermometer

Video

Nutrition

Calories: 260kcal

Myron Mixon’s World Famous Cupcake Chicken

Myron Mixon was quite literally born to barbecue. His father, Jack, owned a barbecue take-out business in Vienna, Georgia, which Myron helped run. His parents started selling Jack’s Old South Barbecue Sauce, and after his father died in 1996, Myron thought that by entering competitions he could sell some sauce. He was hooked. He has appeared on the Today show, The Tonight Show with Jay Leno, and the Late Late Show with Craig Ferguson.

Myron Mixon’s World Famous Cupcake Chicken

Myron Mixon was quite literally born to barbecue. His father, Jack, owned a barbecue take-out business in Vienna, Georgia, which Myron helped run. His parents started selling Jack’s Old South Barbecue Sauce, and after his father died in 1996, Myron thought that by entering competitions he could sell some sauce. He was hooked. He has appeared on the Today show, The Tonight Show with Jay Leno, and the Late Late Show with Craig Ferguson.
Print Recipe
CourseMain Course
CuisineAmerican
Keywordcupcake chicken, myron mixon
Prep Time1 hour
Cook Time2 hours 30 minutes
Total Time3 hours 30 minutes
Servings6
Calories260kcal

Instructions

Preperation

  • Preheat a smoker to 300˚F. Using poultry shears, remove the knuckle on each end of each chicken thigh bone. Then trim the excess fat off the skin and meat of each thigh until the pieces are 3 to 4 inches wide, leaving about 1/4 inch of excess skin at the edges of the meat. Apply the chicken rub evenly to both sides of the thighs.

The Cook

  • In the cupcake mold, place each thigh, skin side down, in an individual cup. Set the mold in the baking pan, and pour the chicken broth into the pan, being careful not to pour it directly on top of the chicken. Place the pan in the smoker and cook, uncovered, for 1 1/2 hours. Remove the baking pan from the smoker. Gently flip the thighs onto the baking sheet. Season the tops of the thighs with salt and pepper. Return the thighs to the mold cups, skin side up, and put the baking pan back in the smoker. Cook for 45 minutes.

The Sauce

  • Meanwhile, make the sauce: Put all the sauce ingredients into a blender and blend until thoroughly combined. In a medium pan over medium heat, warm the sauce until it is hot but not boiling. Set aside.

Finishing

  • Remove the pan from the smoker, and unmold the chicken thighs onto the baking sheet, skin side up. Brush the thighs lightly with the warm sauce. Place the baking sheet in the smoker and cook for 30 minutes to allow the sauce to caramelize into the chicken skin. Remove the baking sheet from the smoker, and serve the cupcake chicken immediately.

Video

Nutrition

Calories: 260kcal