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Back in The Day Chicken BBQ Recipe

When I began cooking in California BBQ competitions in the mid-90’s I always tried to separate myself from my competitors by being different. Back then, marinating chicken in your favorite Italian dressing was the hot ticket. I performed well using this simple marinade and cooking technique:

Marinade

  • 2 cups Greek yogurt
  • 2 TBL Lemon Juice
  • 1 TBL Your favorite BBQ rub

Technique

  • Blend yogurt, lemon juice and marinade together.
  • Trim eight (8) skin on chicken thighs.
  • Brush on marinade on chicken thighs.
  • Put thighs in a one (1) gallon baggie.  Seal and marinade in refrigerator at least four (4) hours.  I like marinade overnight.

Cooking

  • Remove chicken and wipe marinade off of the chicken.
  • Season lightly with favorite BBQ rub.
  • Prepare two (2) zone fire in your pit.
  • When pit is 275 degrees place chicken on indirect heat skin side up.  Cook between 250-275 degrees.
  • Check thighs after half an hour of cooking. 
  • Begin misting with I Can’t Believe It’s Not Butter as the bark (crust) sets.
  • Turn chicken 180 degrees and cook half another hour.
  • Turn chicken 180 degrees, check temperature with a thermometer (I use Thermapen).
  • Begin misting chicken with favorite spritz (I like 1cup apple juice and 1 cap full of whiskey).
  • Cook chicken to an internal temperature of 180 degrees and remove chicken.
  • You now have an option of saucing or not saucing. If saucing, brush on sauce return to direct heat for a light char.
  • Remove from heat, tent, rest ten (10) minutes, and enjoy!

Copyright 2021 The Rib Doctor, Inc.

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