White Sauce Chicken Thighs
White Sauce Chicken Thighs
Hot and fast chicken thighs with bite-through skin, finished in a tangy White BBQ Sauce for a bold twist on classic BBQ.
- Author
- Malcom Reed
Ingredients
- 12–14 bone-in, skin-on chicken thighs
- Killer Hogs AP Seasoning
- Killer Hogs The BBQ Rub
- Killer Hogs Mississippi White Sauce
Directions
- Remove any large pockets of fat, especially along the sides
- Square the thighs up so they cook evenly
- Don’t over-trim, you still need that fat to render
- Light coat of Killer Hogs AP Seasoning on both sides
- Follow with Killer Hogs The BBQ Rub for color and flavor
- Let them sit at room temp while the pit comes up
- Set the pellet grill at 400°F
- Place thighs skin-side up and cook 45 minutes to 1 hour
- Internal temp needs to be at least 175, but I like to take mine to the 195 range
- Pull the chicken straight off the pit
- Dunk each thigh fully in Killer Hogs Mississippi White Sauce and let the excess drip off briefly
- Serve immediately - No resting, no putting them back on the grill. The contrast is the whole point.
