Brooks Chicken BBQ
Equipment
- Mixing Bowl To mix or blend ingredients
- Whisk For combining ingredients in the mixing bowl
- Basting Brush To apply extra marinade while cooking
- Meat Thermometer To check the internal temperature of the chicken (165-180 degrees F)
- Traeger Grill or Wood Pellet Grill To smoke and cook the chicken in different temperature stages.
- Tongs or Grill Spatula For flipping the chicken while grilling or smoking.
Ingredients
- 12-15 chicken thighs
- 2 cups apple cider vinegar
- 1 cup chosen foods Avocado oil
- 1 tbsp Dan-Os original seasoning +2 tbsp salt
- OR
- 3 tbsp salt + 1 tbsp poultry seasoning
- 1 egg
- 1 tsp pepper
Instructions
- Place all ingredients in a mixing bowl or blender and whisk or blend til combined.
- Combine chicken and marinade and marinate overnight or for at least 4 hours
- Grill, smoke, or bake using your desired method until the thighs reach an internal temperature of 165-180 degrees and the skin is dark brown. Baste with extra marinade while cooking if desired- but especially if you only marinated them for 4 hours.
The Traeger grill method that I used:
- Preheat your Traeger or wood pellet grill to 200 F for 15 minutes. Place the seasoned chicken thighs directly on the grate (skin-side up) and smoke for 20 minutes using super smoke. Retain the remaining marinade for final basting in the last step.
- Next, turn up the temperature to 375 F and smoke the chicken for an additional 30 minutes.
- Finally, increase the temperature to 400 F. Baste the chicken skin with the remaining marinade and flip the chicken skin-side down. Smoke for 5 minutes, or until the skin is fully browned and the chicken's internal temperature reaches 165-180 degrees F.