Chicken Thighs on the Kamado Joe
Continuing on our journey through Cheap Grilled Masterpieces, we arrive at chicken thighs. Easy to cook, delicious at multiple different temperatures and incredibly inexpensive, this is a protein that you MUST master!
Things to know:
Which country produces the most chicken?
The United States produces the most chicken meat in the world, while China has the largest overall chicken population and leads in egg production.
Which state produces the most chicken?
Georgia produces the most broiler chickens (chickens raised for meat) in the United States, raising approximately 1.3 billion birds annually.
Are ceramic grills worth it?
Yes, ceramic grills are worth it for avid outdoor cooks who want a long-lasting cooker that excels at both low-and-slow smoking and high-heat searing.
What is Alabama White Sauce?
Alabama white sauce is a creamy, tangy, mayonnaise-based barbecue sauce invented in 1925 by Robert Lee “Big Bob” Gibson at his restaurant in Decatur, Alabama. Unlike traditional tomato- or vinegar-based barbecue sauces, it is pale white and features a sharp, peppery bite.
What is the ideal temperature for grilling chicken thighs?
The ideal internal temperature for grilled chicken thighs is 175°F (79°C), while the ideal ambient grill temperature is 375°F to 450°F.
How long to grill chicken thighs?
Grilling time for chicken thighs depends on whether they are boneless or bone-in:
Boneless, skinless chicken thighs: 12 to 16 minutes total (about 4 to 6 minutes per side) over medium-high heat (375°F–400°F).
Bone-in, skin-on chicken thighs: 30 to 45 minutes total, typically using a two-zone indirect and direct heat setup.
Should you marinate chicken thighs before grilling?
Yes, marinating chicken thighs before grilling is recommended to build flavor and enhance tenderness, though it is optional since dark meat is naturally juicy on its own.
What to put on chicken thighs before grilling?
You can coat chicken thighs with oil, salt, and a spice rub or a liquid marinade before grilling.
Ingredients:
1 family pack of bone-in, skin-on chicken thighs
John Henry’s Mojave Garlic Pepper
1. Fill your charcoal basket about halfway full of lump charcoal and bury a couple of chunks of apple wood in the pile. Ensure your bottom vent is full open, then light the coals and leave the lid open to provide plenty of oxygen.
2. After 15 minutes, close the bottom vent to about a finger’s width open, close the lid and fully open the top vent to build heat in the dome.
3. After about 10 minutes, you should be approaching about 350F in the dome. Install the divide and conquer rack, place the deflector plates on the second level and the grill grates on the top level, the add a grill grate extender. Close the lid, set the top vent to the third mark and allow the Kamado Joe to heat to 425F as you prepare the chicken. We used a Chef’s Temp fan to maintain the temperature.
4. Carefully peel the skin on the chicken thighs back. keeping them intact as possible to expose the meat. Apply your favorite rub to the bone side and exposed meat on the skin side, then carefully return the skin to it’s place and apply rub to the skin.
5. Spray the skin side of the thighs with Duck Fat to enhance the crispiness of the skin.
6. When you reach 425F in the grill, place the chicken thighs on top of the extender rack.
7. About 30 minutes into the cook, get your chicken sauced up if that is your desire. Return the chicken to the grill to bake the sauce in.
8. Continue to cook the chicken until you reach at least 170F internal. One of the beautiful things about chicken thighs is that they remain juicy and delicious from 170F to temps up to 200F.
9. Remove the chicken thighs from the grill, serve and ENJOY!
Equipment used:
Kamado Joe Big Joe Series III 24-inch Ceramic Charcoal Grill and Smoker with Premium Cart
The Original ‘Upper Deck’ Stainless Steel Grilling Warming Smoking Rack Charcoal Grill Grate
ChefsTemp Breezo BBQ Temperature Control Fan for Smokers and Grills
ProTemp S1 Patented Smart Grill Gauge Thermometer Hub Wi-Fi and Bluetooth
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