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When your friends come over for
BBQ, they’re looking for a good time.
They want to eat your tasty meats,
drink your cold beer, and hang out.
While they’re hoping your food will be
succulent and delicious, they don’t really
care if your smoked chicken thighs don't
look identical.
125ml soy sauce
125ml ketchup
60ml honey
2 tbsp Worcestershire sauce
1 tbsp Frank’s RedHot sauce
1 tbsp cider vinegar
1 tsp Chicken Rub (see p.203)
METHOD
Set up your BBQ to cook
indirectly (see p.19) at a low
heat, around 110°C.
Mix together all the
ingredients for the whiskey
honey glaze in a saucepan. Bring
to the boil, then turn the heat
down and simmer for 10 minutes
until thickened, stirring often.
While the glaze is simmering,
liberally season the chicken all
over with the rub.
Just before cooking, roll the
thighs so the skin wraps around
each one as much as possible.
Pack them tightly together in a
roasting tin, then dab a knob of
butter on top of each thigh and
sprinkle over more of the rub.
On the competition circuit, though, the
judges really do care. You lose valuable
points if the six thighs you turn in differ
in any way. Pack your thighs tightly into
a roasting tray to keep them uniform as
they cook in all the seasoned juices.
Put the thighs on the BBQ and
cook for around 1½ hours or until
browned and looking beautiful.
The internal temperature should
hit around 75°C.
FEEDS 4–6
Remove the thighs from the tin
and place them directly on the
grill. Smoke for a further 1 hour
or until the skin starts to crisp.
INGREDIENTS
8–12 skin-on, bone-in chicken thighs
Chicken Rub (see p.203)
Reheat the glaze, if needed.
Dunk each thigh in the glaze
until evenly coated, shake off
any excess and then return to the
grill for another 10–15 minutes
until sticky and delicious. Serve
your identical-looking thighs to
impressed friends.
generous knob of salted butter
For the whiskey honey glaze
200g light soft brown sugar
125ml honey bourbon
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