Here’s a fantastic recipe for juicy grilled chicken thighs marinated with only two ingredients: a homemade dry rub and liquid smoke.
How to make the juiciest grilled chicken thighs on a gas grill? Well, to get the chicken perfectly cooked, with charred and crispy skin while retaining the juice inside the chicken, you need to know how to cook it, how long to grill it and at what temperature.
Here are the tips and techniques for the best grill and barbecue every single time.
Ingredients: Dry rub marinade
For this recipe, you can use a homemade dry rub as a marinade for the chicken thighs. The dry rub consists of the following ingredients:
• Salt and sugar/brown sugar
• Chilli powder
• Smoked paprika
• Garlic powder
• Steak seasoning (McCormick brand)
• Cayenne pepper
Ingredients: Grilled chicken thighs
• 680g chicken thighs (five small thighs)
• 2 1/2 tablespoons homemade dry rub
• 1/2 tablespoon liquid smoke
• 1 tablespoon olive oil, for grilling
• Score the bottom part of the chicken lengthwise with a few slits. This will ensure that the ingredients of the marinade get inside the chicken meat.
• Marinate the chicken thighs with the homemade dry rub and liquid smoke. Stir to combine well.
• Grill the chicken thighs on direct heat at 148°C , about two minutes on each side, with the skin side down first. Turn the chicken thighs a couple of times to avoid burning. Baste the chicken with olive oil while grilling.
• Move the chicken thighs to the side of the grill without direct heat and continue barbecuing. Cover the gas grill and continue to barbecue the chicken thighs for about six to eight minutes.
• The hot air in the grill will barbecue and cook the chicken while retaining the natural juices.
• Grilling time depends on the size of the thighs, but the internal temperature should be 75°C when it’s completely cooked through.
• Serve hot with your favourite hot sauce.
This article first appeared in rasamalaysia.com
Low Bee Yinn is a food blogger and cookbook author.