BBQ Chicken

Chicken on the grill! It’s a sure sign of summer, but there is nothing wrong with starting early and going well into autumn. And when it’s just too cold to grill outside, a stove-top grill pan will help assuage those impossible to ignore cravings for BBQ chicken. Great for backyard gatherings, easy to take on picnics. It’s a soul satisfying classic.
- 8 bone-in, skin-on chicken thighs
- 1 T Wildfare Traditional EVOO (enough to lightly coat all the chicken)
- Salt – to taste
- Black pepper – to taste
- 1 T smoked paprika evenly distributed on all sides
- 1 t granulated garlic evenly distributed on all sides
- Wildfare Barbecue Sauce (find in Recipes)
Bring chicken to room temperature and pat dry with paper towels.
Coat each chicken thigh lightly with Wildfare EVOO and set on a plate.
Season all sides with salt, pepper, smoked paprika, and granulated garlic. (Remember, all the flavor in the Wildfare Barbeque Sauce will be introduced later.)
Prepare your grill. Clean and oil your grill grate. Create a hot side (direct heat/coals) and a cool side (indirect heat/no coals). Maintain a temperature of 350 degrees.
Place the chicken skin side down on the hot side of the grill long enough for the skin to begin to brown and grill marks to develop. 5 minutes or so.
Move the chicken to the cool side of the grill, skin side up, and cook for 30 minutes, lid closed.
Now apply your first layer of Wildfare Barbeque Sauce. Close the lid.
Apply another layer of sauce 10 minutes later. Close the lid.
Check the chicken after another 10 minutes making sure that the internal temperature is 160 degrees. (If it’s under, keep cooking on the cool side until the thighs come up to temperature.) Brush with a final layer of sauce, if desired, before serving.

Perfect to serve with Soba & Zucchini Noodle Salad or Olive, Artichoke & Mushroom Salad.

March 2023 – Confidential and Proprietary to Wildfare, All Rights Reserved.
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