Ingredients:
8 pieces chicken, bone-in, skin-on (thighs are our favorite)
2-3 tablespoons of your favorite barbecue rub
1/2 cup Sticky Hog barbecue sauce
At least 2 hours
before cooking, dust the chicken with the rub, lay them out in a single layer
on a sheet pan, and let them sit uncovered in the fridge. This step seasons the
chicken and also helps to dry out the skin a bit to keep it crispy.
Set the BGE up for a
raised direct cook at 250° with a raised grid.
So the chicken will smoke and not get too
crispy fill the firebox about
1/2 of the way up. Add chunk of apple
wood for smoke.
Put the chicken on
the BGE skin side down, close the lid, and let them cook for 30 minutes. Flip
them and let
them go another 30 minutes.
Check to make sure
that there aren’t any hot spots and that the chicken is not cooking too fast.
Rearrange
them on the grid if needed. Leave them on skin side up for another 30
minutes.
Check for doneness –
when the juices run clear and the internal temperature in the largest piece
hits 180°F
(after 2 hours total in this case), brush the chicken on both sides
with the barbecue sauce. Let them cook 10
minutes more and brush them again. Let
them cook 5 more minutes, brush one last
time, remove them to a
warm plate, and let sit 10 minutes before serving.
Sticky Hog BBQ Sauce:
1 cup brown sugar1/2 cup cider vinegar
1 (6-ounce) can tomato paste
1/4 cup gluten-free Worcestershire sauce
1 tablespoon pomegranate molasses
2 teaspoons ground black pepper
1 teaspoon kosher salt
1 teaspoon paprika
1 teaspoon balsamic vinegar
1 teaspoon lemon zest
1/2 teaspoon dried sage
1/2 teaspoon cayenne pepper
1/2 teaspoon crushed red pepper
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/4 teaspoon ground nutmeg
Combine all ingredients in a medium sauce pan. Stir to combine and bring to a simmer over medium heat. Cook until all the sugar has dissolved and the sauce starts to thicken a little bit (about five minutes).
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