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!
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Slow-Grilled Chicken Thighs with Alabama White Sauce
Ingredients
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
Instructions
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In a small bowl combine all the spices and sugar together listed for the thighs. Make sure it's well combined.
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Build a low direct fire, you want the temperature as low as possible.
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Place the chicken thighs on a cookie sheet and use 1/2 the rub to season them.
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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.
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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.
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Flip the chicken and continue to cook until a meat thermometer inserted reads 170 degrees F, this should take about 15 to 20 minutes.
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Transfer the chicken to a platter and let rest for about 10 minutes.
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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:
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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:
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Assemble chicken on a platter to serve.
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Pour white sauce in a dish with a pouring spout.
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Serve with a big old chicken loving smile!
Recipe Notes
Recipe 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!
Disclosure:
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.
This post contains affiliate links. Any purchases made through them is appreciated. It helps support my websites and the free content I provide. Thank you for your support and help along the way.
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!
Kim xx
We love dark meat in our house and those thighs look amazing!
Thanks Brenda. We’re the same mostly, except hubs. He’s just plain weird and likes white meat. Total rebel.
YUM, I can’t until it warms up a little so we can start grilling, I can’t wait to try your recipe it looks delicious! 🙂
Thanks Jenn. It’s really good.
Slow cooked meat is just the best…and on the grill? Even better. That’s how I make my baby back ribs. This chicken sounds awesome! And that sauce? Oh. My. God.
Love baby back ribs. So good right. Thanks Amy. xx
Steaks are the best on a charcoal grill! Yum 🙂
I concur.
I love that rub and chicken thighs is my go to quick and easy weeknight dinner! I can see taking this and just roasting it in the oven on high to get that crispy skin!
That would be perfect. Now I want chicken. Damn you Susan, it’s 3:30 am.
Looks fabulous, Kim! I’ve been so eager to use my grill since the weather passed 50 degrees that I’ve been out there every night- rain or shine!
I have mine out year round. I keep a snow shovel on my deck. Total die hard. Lol.
I love grilling my veggies (they taste best on the grill!)
They really do.
Let the grilling games begin! Thanks for the recipe. 🙂
I concur. You are most welcome.
Man oh man does that look good! I normally don’t do well with grilling BUT my husband and my dad do! I am going to give this recipe to them and demand that they make it haha. This would be great with grilled corn!
I hope they do. With corn. It’s a match made in heaven.
OK. So I’m vegan so I’m sure you can imagine I wouldn’t even think about this recipe. But, believe it or not, those spices and the Alabama Sauce could be veganized and prepared over tofu. It would be delish! I just thought you might want to know how your recipe can inspire all different kinds of people!
I went out to a meal with a friend who was and forgot and offered her bacon. I can be dumb like that. Never intentional but it happens. My daughter was a vegetarian till she was a teen. So I still occasionally cook that way. Her bestie is vegan so I like to keep options in my back pocket. And thanks for that Marly. It was so super sweet of you. I like that people can always adapt if they just get creative.
Why have I never heard of Alabama White Sauce before? That sounds and looks incredible! I love the picture of the spoons too. So pretty.
I know right. You better make some stat woman. And use cute spoons. They make everything better. No lie. xx
How have I never heard of Alabama white sauce. This looks aca-awesome!
Ha, I’m dying. Totally dying.
I would have to say a really good steak on the grill is my favorite thing.
I concur.
Oh, I want that cookbook! You may have had a mishap with your first batch of chicken, but those up there are perfect and look so, so delicious! My favorite thing to grill … ribs, big, juicy racks of pork ribs.
Thanks Christiane. I was determined.
We love hamburgers.
Us too.
I love grilling pizza and veggies!
I’m not usually a fan of chicken thighs, but I want to give those a try! Thanks for the recommendation on the cookbook.
Nancy
I love them, so much flavour because of the bone. Boneless skinless just doesn’t get that flavour in it.
Love grilling chicken thighs and this recipe will be on the grill this weekend!! I am up for anything on the grill, but especially love grilled veggies, fruits and seafood. Would love to expand my skills with that cookbook. Thanks for the chance. Enjoy your blog!
I love all the same things as you. Grilling is such an adventure. The options are limitless.
Your chicken looks beautiful! I just want to stare at it and hope that someone will make it for me. I need to work on my grilling. That is not a superpower that I was born with. The book sounds like something I should read and not just grill from!
Ha, laughing too hard right now. I’m wearing a cape while I grill tomorrow. xx
These chicken thighs look amazing! Love all that spicy flavor.
Thanks Brandy. I have such a weakness for bone-in thighs. So moist and yummy.
I LOVE grilling !!! I bought my husband a grill for Father’s Day 4 yrs ago, and he never has used it because I don’t let him!! LOL!!! I cam upon your website by accident last summer, and I have learned a lot !1 This chicken looks amazing! I will definitely try it this weekend!! 🙂
That makes me so happy that you dig the site. I’m back posting regularly so keep your eyes peeled for tons of recipes.
Hope you love this one. If you ever have any suggestions for recipes or techniques you want to learn just holler. Happy to help.
Oh man, that white sauce looks so finger licking good! Making this sauce has been on my list since last summer and I am for sure going to tackle it this summer!
Good luck with it.
I love grilling pork chops – in fact we are having them tomorrow night.
That Alabama sauce sounds so good. I might be tempted to snick a little by the spoonful!
I can’t blame you. I would too.