White Sauce Chicken Thighs
White Sauce Chicken Thighs
Malcom Reed
Hot and fast chicken thighs with bite-through skin, finished in a tangy White BBQ Sauce for a bold twist on classic BBQ.
Ingredients
- 12–14 bone-in, skin-on chicken thighs
- Killer Hogs AP Seasoning
- Killer Hogs The BBQ Rub
- Killer Hogs Mississippi White Sauce
Directions
Trim the chicken
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
Season
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
Cook
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
Sauce + Finish
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.
