How to Grill Juicy BBQ Chicken Thighs & Drumsticks
During this pandemic I want to grill, but my finances are in a recession. So I decided to make some BBQ chicken thighs and drumsticks. Poultry is a relatively low cost meat to grill. I use plenty of BBQ sauce: under the skin, 2X basting (at 30mins then 10mins before I pull them off the grill), and then right before I bite into my chicken. My target temperature is 190F+, sometimes I take the temps up to 200F. If you want more flavor under the skin add more sauce and you can even add seasoning under the skin. I prefer using BBQ Flavor seasoning and Olive oil but I had corn oil and brown sugar bourbon seasoning handy. If you want more crispiness on the outside of the chicken, you can sear the chicken directly over the hot coals with the lid open before setting the chicken opposite the hot coals. I forgot to sear the chicken because my son distracted me as he kept asking me questions, haha. I want to clarify that I left the old coals in the grill and simply spread the new hot coals over the old coals, that creates a bit of a jim minion method that allows for longer cooking time. I filled the chimney a little over halfway with coals because of the old coals in the grill. If I didn't have any old coals to use, I would have used a full chimney of coals.
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Weber Original Kettle Premium Charcoal Grill, 22-Inch
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