Hot chicks: crunchy BBQ chicken thighs from the grill
Ingredients: For 4 people
4 chicken thighs
1 tsp sweet paprika
1 tsp salt
½ tsp pepper
1876 Hengstenberg Smoked BBQ Sauce
Gas or charcoal grill
Optional: Cooking thermometer
Chicken thighs can also be smoky and sweet
What do barbecuing and exercise classes have in common? The legs often get forgotten! (Which is a shame). Time to change all this. Now you can become a pioneer in this field. So: off to the gym with you ... Stop! Just a moment! Stay where you are! You can go to the gym later (or not, as the case may be). Today, your main concern is going to be the thighs on the grill. These aren't going to be just any old thighs, but delicious chicken thighs. They're going to be juicy on the inside and crispy on the outside. So take your thighs (we mean the chicken thighs, of course) and place them on the grill.
Step 1: Get everything ready
In this case that means: fire up the barbecue and prepare it for direct heat. Rinse the thighs under running water and then pat them dry. PAT them, don't rub them, as otherwise you'll damage the skin.
Step 2: (Oh, oh!) The skin looks red: time for the basic seasoning (Oh, I get it...)
Your chicken thighs are now seasoned with pepper, salt and pepper. Then you can "massage" the meat. If anyone asks you why you're doing this, just tell them: it makes the crust crunchier. Honestly!
Step 3: Give the legs a little more colour! (Finally it's time to do some cooking!)
Place the chicken thighs skin side down on the grill. The skin will protect the fairly lean meat and is an ideal flavour carrier. After 10 minutes of grilling, turn the meat and brush it with Smoked BBQ Sauce. Now you just need to let the meat cook through. This means: continue grilling the thighs for about 5 minutes, turn them and then brush them with more sauce. Brush them 2 or 3 times at intervals of 5 minutes until you start to feel like Picasso with your brush. That is, if Picasso was a smoky grill king, of course.
Step 4: Nearly ready. All you need to do now is ...
... take the hot chicks off the grill and defend them against hungry mouths (this won't be easy). To make sure that the thighs are really cooked through, you can test them first with a cooking thermometer. Target core temperature: 80° C.
Well done. Now you're a genuine connoisseur of crunchy BBQ chicken thighs from the grill!