Pellet-Grill low to 450 Chicken

v1.1
by @folsominnovations
Main DishAmericanMeal PrepDinnerGrillHigh-Protein
6 servings
Prep: 10 min
Cook: 28 min

Amazing 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.

Sign in to cook
Compare versionsSign in to print / PDF

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. 1

    Drain Chicken and pat dry.

  2. 2

    Pour half of sauce into gallon zip-top bag.

  3. 3

    Put chicken into bag, along with remaining sauce.

  4. 4

    Knead bag to mix chicken with sauce, seal and refrigerate -minumum recommended 1 hour but recommended overnight.

  5. 5

    Start Pellet grill to lowest temperature- typically 160F.

  6. 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. 7

    Crank temperature up to maximum temperature ~450-500F.

  8. 8

    Pull chicken off when probe reaches 165F.