Pellet-Grill low to 450 Chicken
v1.1Amazing Chicken thighs cooked all the way through by starting at a low temperature, and still getting those perfectly crispy bits on the edges from the high heat at the end.
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Ingredients
- 2 lb Boneless Skinless Chicken Thighs
- 1/2 cup BBQ Sauce of Choice
- 4 tbsp Dry seasoning of choice
Equipment
- Gallon Zip-Top Bag
- Pellet Grill
- Thermometer Cooking Probe
Instructions
- 1
Drain Chicken and pat dry.
- 2
Pour half of sauce into gallon zip-top bag.
- 3
Put chicken into bag, along with remaining sauce.
- 4
Knead bag to mix chicken with sauce, seal and refrigerate -minumum recommended 1 hour but recommended overnight.
- 5
Start Pellet grill to lowest temperature- typically 160F.
- 6
Put chicken on grill at lowest setting- Ensure that chicken is spaced out and not over-crowded. Insert cooking probe in the thickest part of the largest piece of chicken.
- 7
Crank temperature up to maximum temperature ~450-500F.
- 8
Pull chicken off when probe reaches 165F.
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