Butter-Bath Chicken Thighs

Butter-Bath Chicken Thighs

Brine Ingredients
• 1 gallon water
• 1 cup Kosher salt
• ½ cup brown sugar
• ½ cup Rhino Peri-Peri hot sauce (optional)

Protein Ingredients
• 10 bone-in chicken thighs
• Jack Stack BBQ Rub to taste, more info https://www.armadillopepper.com/produ…
• 2-3 sticks melted butter (in the video, I started with 4 sticks of butter, but did not need this amount).
• ½ bottle Jack Stack BBQ Sauce, more info https://www.armadillopepper.com/produ…
• 8 ounces Honey

Procedure

1. Mix brine ingredients in a large pot until the sugar and salt are dissolved.

2. Place the chicken in the brine and put in the refrigerator overnight.

3. Remove the chicken from the brine and pat dry with paper towels.

4. Pour the melted butter in a disposable aluminum pan and add the chicken. Make sure the butter does not exceed half way up on the chicken.

5. Season with the Jack Stack rub (or your favorite chicken seasoning).

6. Place the pan of chicken things in the Pit Barrel Cooker and cook for 1 hour.

7. After an hour remove the pan with chicken thighs from the Pit Barrel Cooker. Remove the chicken thighs from the butter bath and discard the butter batch.

8. Mix equal parts of Jack Stack BBQ Sauce and honey in a bowl.

9. Sauce each chicken thigh and place back on the Pit Barrel Cooker, direct on the grill grate.

10. Sprinkle a little of the Jack Stack rub on each piece of chicken. Put the lid back on the Pit Barrel Cooker and continue cooking the chicken until it reaches an internal temperature of 170 degrees F (for chicken thighs). For this cook the time was an additional 15 minutes.

11. Remove from the heat and let rest 10 minutes before serving.

Inspiration for this recipe came from Chili Pepper magazine.

 

Source:ArmadilloPepper.com