Mike Coffman
TVWBB Olympian
8 Chicken thighs brined for 4 hours in Mad Hunky Chicken brine. 4 thighs were coated with John
Henry’s Pecan rub and the other 4 with The BBQ Rub. Immersed in a bath of butter, to be cooked
for the first 45 minutes in the bath.
Thighs put onto the Performer with RO Lump and 1 chunk of cherry wood.
After 45 minutes the chicken was at 130 internal, so it was removed from the bath and put skin
side down on the indirect side.
20 minutes later the thighs were at 155 internal and were flipped over.
Another 15 minutes and the thighs were brushed with some homemade BBQ sauce. Thighs were at
165 internal, basically done but I wanted to set the sauce.
Just prior to removing the thighs from the grill I direct seared them for about 1 minute on each side
then pulled them off the Performer.
Plated with cheesy mashed potatoes and French green beans with some added ham and onions.
A simple delicious meal! I have heard you don’t need to brine dark chicken meat but I make it a practice
to brine all my poultry. I believe it helps retain the moisture and gives it one heck of a good flavor.
As far as the butter bath goes, to me it is just another way to help keep the chicken moist and it to me
it helps give the chicken crisper skin.
Thanks for looking!
Henry’s Pecan rub and the other 4 with The BBQ Rub. Immersed in a bath of butter, to be cooked
for the first 45 minutes in the bath.
Thighs put onto the Performer with RO Lump and 1 chunk of cherry wood.
After 45 minutes the chicken was at 130 internal, so it was removed from the bath and put skin
side down on the indirect side.
20 minutes later the thighs were at 155 internal and were flipped over.
Another 15 minutes and the thighs were brushed with some homemade BBQ sauce. Thighs were at
165 internal, basically done but I wanted to set the sauce.
Just prior to removing the thighs from the grill I direct seared them for about 1 minute on each side
then pulled them off the Performer.
Plated with cheesy mashed potatoes and French green beans with some added ham and onions.
A simple delicious meal! I have heard you don’t need to brine dark chicken meat but I make it a practice
to brine all my poultry. I believe it helps retain the moisture and gives it one heck of a good flavor.
As far as the butter bath goes, to me it is just another way to help keep the chicken moist and it to me
it helps give the chicken crisper skin.
Thanks for looking!
