Competition-Style BBQ Chicken Thighs

For the barbecue rub

1. Combine the chili powder, cumin, coriander, garlic powder, onion powder, paprika, cayenne pepper, mustard powder, sugar, and black pepper in a small bowl and mix thoroughly.

For the chicken

2. Set up your grill for indirect cooking at 250°F (120°C) with charcoal and a piece of fruitwood for smoke, then allow the fire to burn cleanly until the heavy white smoke clears and a faint blue smoke appears, 35–40 minutes.

   Then 40 min of waiting

   Thin, pale blue smoke gives a clean, sweet flavor, while thick white smoke makes the meat bitter.

3. Trim the chicken thighs by squaring off the bone end, trimming excess fat from the bottom, and cutting away excess loose skin.

4. Carefully pull back the skin on each thigh without completely detaching it and scrape off the layer of subcutaneous fat underneath with the back of a knife.

   Removing the subcutaneous fat prevents it from turning rubbery at low temperatures and allows the skin to bite through cleanly.

5. Season the meat side of each thigh generously with salt and the prepared barbecue rub, then fold the scraped skin back over the meat and secure it with a wooden toothpick.

6. Insert a wireless thermometer probe into the thickest part of the largest thigh, past the safety line.

7. Pour the chicken stock into a foil pan, add the cubed butter, place a wire rack directly over the pan, and arrange the chicken thighs on the rack.

8. Place the pan with the chicken on the indirect side of the grill, close the lid, and smoke until the internal temperature reaches 140°F–150°F (60°C–65°C), about 30 minutes.

   Then 30 min of waiting

9. Open the vents on the grill to raise the ambient temperature to 375°F–400°F (190°C–200°C).

10. Remove the toothpicks, place the chicken thighs directly into the liquid in the pan, cover the pan tightly with aluminum foil, and return it to the grill alongside a separate pan containing the barbecue sauce to warm through.

11. Braise the covered chicken until the internal temperature reaches 185°F–190°F (85°C–88°C), about 30 minutes.

    Then 30 min of waiting

12. Remove the foil, take the chicken thighs out of the pan, and dip each thigh completely into the warm barbecue sauce to coat evenly.

13. Return the glazed chicken thighs to the wire rack over the pan and place back on the grill for 3–5 minutes to set the glaze.

    Then 5 min of waiting

14. Spoon another layer of warm barbecue sauce over the top of each thigh, close the lid, and allow to set for another 3 minutes.

    Then 3 min of waiting

15. Repeat the spooning and setting process one final time until the glaze forms a shiny, lacquered finish.

16. Allow the chicken to cool for a few minutes before serving.

    Then 3 min of waiting