I am still messing around with my Louisiana Grills Pellet Smoker and learning how to use it. We like boneless skinless chicken thighs because they have a nice chicken flavour but not much fat. The downside is they are hard to get perfect. If I cooked them over relatively high heat they seem to get rubbery. If I smoked them low and slow they were tender and had a good texture. Unfortunately, it was difficult to get a sauce to caramelize on the exterior. Sigh.
I wondered if I could use the fine temperature control of the pellet grill to get the best of both worlds. I decided to do some basic seasoned/sauced thighs to see.
I started by sprinkling some Louisiana Grills Poultry Seasoning on both sides of the thighs.
I preheated the smoker to 220 F and put them on the smoker. One of the things about a pellet smoker is that they generate more smoke at the lower temperatures.
I put the chicken on.
Thirty minutes later, I brushed both sides of the chicken with barbecue sauce. I used the Molasses Mustard Q Sauce I made in the prior post. I turned the pellet smoker up to 300 F.
I cooked the chicken for another 15 minutes and made sure the internal temperature was over 165 F.
I took it off and let it sit for a few minutes before serving.
We served it with pasta and broccoli salad.
I have a new way of doing boneless skinless chicken thighs. The chicken was moist and tender and the sauce was nicely cooked to the surface.
There was a kiss of smoke flavour. You won’t get a strong smoke flavour in this short a cook but it did add to the complexities of the flavour profile.
The Old Fat Guy
Yum yum… Straight to my to do list. Grill marks on it tempts. Your griller looks awesome
Thankyou so much