The combination of a homemade chicken rub, BBQ sauce and plenty of smoking creates a chicken dish that is sticky, tender and delicious.
Serves 4-6
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- 12 bone-in, skin-on chicken thighs
- Grillstock chicken rub (see below)
- Butter
- Your favourite BBQ sauce
For the Grillstock chicken rub:
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- 2 tbsp sea salt
- 2 tbsp brown sugar
- 2 tbsp paprika
- 1 tbsp garlic salt
- 1 tbsp celery salt
- 2 tsp chilli powder
- 1 tsp black pepper
1. Mix all the rub ingredients together in a small bowl.
2. Generously dust all chicken thighs with the chicken rub.
3. Roll the thighs so the skin is taut, then pack tightly into a disposable foil roasting dish, skin side up.
4. Dab a knob of butter on the top of each thigh and sprinkle on more rub.
5. Set your BBQ up to cook indirectly at 110C and smoke the thighs in the tray for around 1.5 hours.
6. Remove from the foil tray and place gently onto the bars of your smoker for a further hour.
7. Pour the BBQ sauce into a pot and dunk the thighs, shaking off any drips.
8. Place back on the grill until sticky and delicious – around ten more minutes.