Slow-Grilled Chicken Thighs grilled to perfection. The crispy skin comes from the amazing rub applied prior to cooking. The perfect topping is Alabama White Sauce.
This recipe is a fabulous chicken option for any weeknight, or weekend. It’s slow grilled chicken thighs, which are coated prior to cooking with a fabulous rub. This gives the skin a crispy texture. The slow cooking keeps the inside of the chicken moist. Once it’s grilled to perfection you can top it with Alabama White Sauce. You are going to love this one.
I had to take some time off the grill recently which always bums me out. I was really sick for a spell and could barely manage maintaining one blog, let alone two. I’m back grilling up a storm again, which makes me happy. Hubs moved my charcoal grill out out on the deck so I’ve got two fabulous grills in one spot. One can never have enough grills.
Today I’m reviewing and giving away 1 copy of Grill to Perfection, written by Andy Husbands, Chris Hart and Andrea Pyenson. So what did I think of this cookbook? It’s fabulous, and I’m a tough critic. The book is broken down into different chapter based on grilling techniques and temperature. Chapter 1 is about hot direct grilling. This happens to be my least favourite way to grill. Chapter 2 is about medium direct grilling. I use this method quite often, particularly during the week when I’m in a hurry. Chapter 3 is about low direct grilling. This is a method I use a lot when I’m hanging out on the deck for the day. Chapter 4 is about hybrid two zone grilling. I have to admit I love this type of grilling. Chapter 5 is about two zone grilling, which is essentially low and slow grilling. This is my favourite, particularly on weekends when I have lots of free time. The book breaks down the techniques and gives you lots of amazing recipes to whip up.
I think this book can be used by the beginner griller, all the way to the advanced griller. It has a fabulous array of recipes, they really touch on everything which I think is great. A lot of grilling cookbooks tend to have tunnel vision, they pick a technique or two and throw a lot of similar recipes at you. This one will keep you, and your taste buds happy. Lots of variety and easy to follow instructions. It has tons of photos too, which is extremely important to me.
Make sure you scroll to the bottom to enter the giveaway for the cookbook Grill to Perfection. I was sent a copy to review, and they are also allowing me to give a copy away to one lucky reader. So be sure to enter at the bottom of the post. Then fire up your grill and make this recipe!
Places to stalk Kiss my Smoke!
Slow-Grilled Chicken Thighs with Alabama White Sauce
For the Chicken:
- 1 tablespoon kosher salt
- 1 tablespoon turbinado sugar
- 1 tablespoon smoked paprika
- 2 teaspoons ground pepper recipe calls for black, I used white
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 8 bone-in chicken thighs about 4 oz each
For the Alabama White Sauce:
- 1 cup mayonnaise
- 1/2 cup apple cider vinegar
- 1/4 cup light corn syrup
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon cayenne pepper sauce or your favourite hot sauce
In a small bowl combine all the spices and sugar together listed for the thighs. Make sure it's well combined.
Build a low direct fire, you want the temperature as low as possible.
Place the chicken thighs on a cookie sheet and use 1/2 the rub to season them.
Make sure your grill grate is clean before popping the chicken on it. The grill is ready when you can only hold your hand over the fire for about 8 to 10 seconds.
Place the chicken on the grill, skin side down. Sprinkle the remaining 1/2 of the rub on the chicken. Cook covered for about 30 to 40 minutes. If you have hot spots you want to move the chicken around. Try to maintain a temperature of no more than 300 degrees F.
Flip the chicken and continue to cook until a meat thermometer inserted reads 170 degrees F, this should take about 15 to 20 minutes.
Transfer the chicken to a platter and let rest for about 10 minutes.
A little tip for grilling these, if you are using a gas grill it's harder to get the temperature low and steady. I turned off the burners on one side of my grill and if I found the chicken starting to flare up I moved the pieces over to indirect heat for a few minutes. I also think your cooking time will end up being about half if you can't get the grill temperature low enough. Chicken burns super fast so keep a steady and constant eye on it.
For the Alabama White Sauce:
Whisk all the ingredients together in a bowl until well blended. Cover and set aside until needed. Can be stored in an air tight container in the fridge for up to two weeks.
Putting it all together:
Assemble chicken on a platter to serve.
Pour white sauce in a dish with a pouring spout.
Serve with a big old chicken loving smile!
Recipe NotesRecipe Credit to Grill to Perfection My notes: Chicken burns really quickly. I actually had to make this twice, and I'm pretty adept on my grill. Any time you have chicken skin on the grill it gets dicey. The skin has a lot of fat and can cause flare ups which will end up charring your skin. I suggest making sure your temperature is low and that you are ready to move pieces around when needed. I kept one side of my grill on indirect heat the second time I made these. If I saw flare ups I moved the chicken over to indirect heat until I could place it on direct again. Chicken can go from perfection to charred beyond recognition quickly so keep a close eye on this while cooking. Do not wander off.
I had some trouble with the recipe the first time I made it. The chicken burned to a crisp, which is a rarity for me. Even hubs was shocked, I seldom mess up on the grill. Or in the kitchen for that matter. The joys of having been cooking for as long as I have, you work out the kinks when you first start. Hubs had started the grill for me the first time I tried this and I think he let it heat up for too long, so the initial temperature was not low enough. I also generally hate cooking chicken over direct heat as a rule if it has skin on it. I may pop it over direct heat initially, then I’ll move it over to indirect to let it cook. However I love trying new techniques and recipes. You have to keep an open mind when trying new things. So I figured if at first you don’t succeed, try, try again.
On the second go only one piece charred. Again, the skin leaks fat into the fire and it can cause flare ups. You can avoid this by using indirect heat, or even popping a pan of water on top of the charcoal or burners. It will catch the grease and also steam your food. Just some options for any new grillers out there who may want to ease into grilling a bit before attempting direct heat with a recipe that for skin on chicken. If you stick close by and watch your hot spots you can pull off this recipe easily over direct heat. Do not wander off, do not get distracted and keep an eye on it. I find keeping one burner off so I can slide things over super helpful when I cook on my gas grill. You can achieve this with charcoal too, just build your fire carefully.
I’ll share a post in the coming weeks with some how-to’s for zone cooking, and how to use charcoal. With summer heading at us I think How To Tuesday needs to amp up. If there’s anything in particular you want to know just shout out suggestions and I’ll be happy to help.
I loved the flavour of this recipe. The taste is spot on. It has some kick, but we love that here. I could not try the white sauce personally, I’m allergic to mayo. Hubs tried it though and gave it the green light. He’s a mayo fan.
If you want a great cookbook, Grill to Perfection is just the book for you. You can enter to win your own copy. Giveaway is open to U.S. and Canada. Must be 18 to enter. Good luck!
If you buy this cookbook I encourage you to check out page 47, the Charred Spring Vegetables recipe is freaking amazing. Kudos to the authors for this one. I love roasted vegetables and this one was sheer perfection. Also check out page 116, the Grilled Striper Fillet with Summer Corn Succatash is beyond fantastic. I love fish and this recipe really delivers. I also want you to check out page 155, the Jerk Ribs with Guava Glaze and Grilled Bananas is out of this world good. I seriously loved this recipe, it was so spectacular. There are lots of other recipes you should try but the one I featured today, and these three were my favourites. You’re going to love this cookbook. I know I do!
I received 1 copy of the cookbook to review. Opinions, good and bad, are my own. There was no monetary compensation for this post. I just enjoy reviewing cookbooks and letting y’all know which ones I dig and which ones should be buried. You’re welcome.
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Other Great Recipes You Can Serve with this Chicken:
Grilled Smashed Potatoes, pictured above
Grilled Potatoes with Garlic and Chipotle Spice, pictured above
Grilled Corn on the Cob, pictured above
Now be confident and get your grill on!