Over Easter I was able to spend some time with family. My dad and I got to take on a number of cooking projects on the Big Green Egg. Perhaps my favorite was Papa's BBQ chicken thighs--a recipe that my dad (a.k.a. Papa) had come up with on his own.
First we mixed up the rub and marinade:
2 Tbsp kosher salt
1 ½ Tbsp fresh ground black pepper
2 Tbsp Brown Sugar
2 Tbsp Sugar
Extra Virgin Olive Oil (to consistency shown above)
2 Tablespoons of house rub
2 Tbsp. onion chopped
1+ Tbsp butter
1 cup ketchup
½ cup water
¼ cup brown sugar
3 Tbsp cider vinegar
1 Tbsp of honey
Sauté onions in butter until brown. Add remaining ingredients. Simmer for 15 minutes
400 degrees indirect raised with drip pan (½ water ½ apple juice)
Cook time about 2 hours +
(Direct method – 400 degrees – raised to the felt gasket)
Start with - Skin side down
Baste at least every 30 minutes with apple juice
Brush on BBQ sauce the last 15 minutes.
Pull with internal temp of 180+
Let rest 10-15 minutes before serving.