Winter Sizzler barbequed Chicken

Barbecued Chicken
Barbecued Chicken


  • Family pack chicken thighs
  • Toothpicks
  • Butter for basting
  • Marinade:
    • 1/2 cup dijon mustard
    • 2 tablespoons dry mustard
    • 2 tablespoons vegetable oil
    • 1/4 cup white wine
    • 1 tablespoons ground thyme
  • Rub (based on Paul Kirk’s “Sweet Garlic Rub” (page 226):
    • 1/4 cup turbinado sugar
    • 2 tablespoons garlic salt
    • 2 tablespoons smoked salt (homemade)
    • 2 tablespoons paprika (smoked)
    • 1 tablespoon chili powder
    • 1 tablespoon ground black pepper
    • 1 teaspoon dry mustard
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon ground thyme, or more to taste
  • Sauce (based on Paul Kirk’s “Bare Bones Barbeque Sauce” (page 140):
    • 1 cup (or slightly less) tomato ketchup
    • 1/2 cup (or slightly less) light brown sugar, packed
    • 3 tablespoons white balsamic vinegar
    • 2 tablespoons water
    • 1 tablespoon Worcestershire sauce
    • 1 1/2 teaspoons rub (see above recipe)


Trim chicken thighs. Run finger under skin of each thigh to separate skin from thigh as much as possible without completely detatching skin.

Combine marinade ingredients in blender and puree.

Rub a little marinade under the skin of each thigh, then put all thighs into a large ziploc bag and pour marinade over. Refrigerate for several hours or overnight.

Combine rub ingredients. Set aside 1 1/2 teaspoons for sauce. Place remainder in container with a shaker top.

Combine sauce ingredients in small saucepan. Bring to boil, then simmer for 30 minutes.

Remove chicken from marinade. Blot with paper towel, including under skin. Place chicken skin side down.

Apply rub to underside of thighs, then turn over and apply to skin side and underneath the skin. Stretch skin over surface of thigh and secure with toothpick.

(Target time 10:40 a.m.) Smoke at 250 degrees until internal temperature reaches 160 degrees, about one hour. While chicken is cooking, melt butter and heat sauce in separate saucepans. Baste chicken with butter at least once after the rub has set, about 1/2 hour.

If desired, remove toothpicks and carefully turn chicken skin-side down on smoker just before removing. Baste undersides with sauce and wait a minute or so (depending on heat of coals) for grill marks to form on skin, then remove to platter. If grill marks are not desired, baste undersides with sauce as pieces are removed to platter, holding carefully so as not to smear the rub. Then baste skin side of each piece.

Select six best pieces, plate and serve.

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