How Dad Makes his Smoky Pecan Chicken Thighs from the Wild Fork Foods Live Events!

BBQ sauce

🥗Healthier: homemade BBQ sauce

💰Cheaper: ketchup + vinegar

Homemade BBQ sauce can reduce sugar and preservatives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed but can be pricier.

Defrost the chicken thighs in the fridge overnight, even if they are still a little bit frozen.

Liberally coat the chicken thighs with smoky peacon rub on both sides.

Set up the grill for two zone cooking with a hot side and a cold side.

Spray the grill grates with oil to prevent sticking.

Place the chicken thighs over the hot side of the grill.

Grill the chicken thighs until they develop a nice crust, aiming for an internal temperature of at least 165°F, preferably 195°F to 200°F.

Avoid flipping the chicken too early to allow the Maillard reaction to occur, which prevents sticking.

Rotate the chicken on the grill to ensure even cooking and browning.

Use two sets of tongs: one for raw chicken and one for cooked chicken to avoid cross-contamination.

Season the chicken with more smoky peacon rub while grilling for enhanced flavor.

Once the chicken has a nice golden brown color with some char spots, move it to the cold side of the grill to finish cooking.

Use an instant-read thermometer to check the internal temperature of the chicken, ensuring it reaches the desired doneness.

Let the chicken rest for at least 5 to 10 minutes before serving.

Optionally, douse the chicken in Fork Memphis barbecue sauce before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens