Slow Grilled Chicken Thighs!! Grilled to Perfection Book review!!

Ok we all know that I have taken over the grill in my house!!  So when I was asked to review a cook book about grilling I was so excited!!!  I love to grill!!  Grilled to Perfection had the best recipe!!  Slow Grilled Chicken Thighs with Alabama White Sauce!!  Oh man I have to tell you this chicken is delish!!!  And I love the Alabama White Sauce!

If you are looking for a some grilling inspiration this book is for you, flip through Grill to Perfection, you will find recipes to please everyone! It has a great selection from the pit masters Andy Husbands and Chris Hart. These recipes will have you drooling over each page!!

I want to try this recipe using boneless skinless chicken breasts but I really think the skin on the thighs really makes this chicken divine even without the Alabama White Sauce!!

Would you like to try this yourself?? Well you can because I am going to share the recipe with you!!

Slow Grilled Chicken Thighs with Alabama White Sauce

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Ingredients Method

Ingredients

  

• Ingredients
• 1 tablespoon/15 mL kosher salt
• 1 tablespoon/ 15 mL turbinado sugar
• 1 tablespoon/15 mL smoked or sweet paprika
• 2 teaspoons/10 mL coarsely ground black pepper
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne
• 8 bone-in skin-on chicken thighs, about 4 ounces/113g each
• Alabama White Sauce
• Ingredients
• 1 cup/240 mL mayonnaise we prefer Kewpie
• 1/2 cup/120 mL apple cider vinegar
• 1/4 cup/60 mL light corn syrup
• 1 tablespoon/15 mL prepared horseradish
• 1 tablespoon/15 mL fresh lemon juice
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon cayenne pepper sauce or your favorite hot sauce
• Cooking Instructions
• Whisk all ingredients in a medium mixing bowl until fully incorporated. Cover and set aside until ready to use; or transfer to an air-tight jar and refrigerate for up to 2 weeks.

Method

 

1. In a small bowl, mix all the dry ingredients. Set aside.
2. Build a low direct fire. Spread an even layer of unlit charcoal in the bottom of the grill. Fill a chimney one-third full with charcoal. Stuff two sheets of newspaper in the bottom of the chimney and light it. When the coals are fully engaged – you should see flames peeking over the top – pour them over the unlit charcoal. If using a gas grill, light the gas and adjust temperature on both sides to low.
3. While the fire is coming to temperature, place the chicken thighs on a baking sheet, skin side up. Sprinkle the chicken with half of the dry rub.
4. When you can hold your hands over the fire for no more than 8-10 seconds, clean the grill grate. Set the chicken thighs, skin side down, on the grates. Sprinkle the remainder of the dry rub on the chicken. Cook, covered, for 30-40 minutes, checking periodically to avoid excessive charring on the skin. Rotate thighs over the fire if there are hot spots. If using a charcoal grill, adjust the vents to maintain a temperature of 300oF/149oC.
5. Flip chicken and continue to cook until a thermometer inserted into the thickest part of the meat registers 170oF/77oC, about 15-20 minutes more. Transfer chicken to a platter and let it rest for 10 minutes. Slather with Alabama White Sauce and serve.