Cooking for 4 people
Ingredients
- 4
boneless chicken thighs
- 1
whole jalapeño (with seeds)
-
garlic powder (to taste)
-
red pepper flakes (to taste)
- 1 tbsp
sriracha
- 10 cups
water
- 2 tbsp.
cayenne pepper
- 2 tbsp.
red pepper flakes
- 3 sticks
unsalted butter (melted)
- 2 tbsp.
Scotch bonnet powder
- 3 tbsp.
sriracha
- 1/2 cup
chicken stock
- 4
buns (your preference)
1Food Prep
Create a brine for your chicken the night before to help the meat stay moist. Boil 2 cups of water and seasonings (cayenne pepper, red pepper flakes, jalapeño). Add 8 cups of additional water and boneless chicken thighs. Brine overnight.
Remove your chicken thighs from the brine and pat it dry with paper towels. Now, coat both sides of your chicken with sriracha as a binder for your seasonings. Coat your chicken thighs liberally with red pepper flakes, cayenne and garlic powder.
2Grill Prep
Fuel: We recommend Kingsford® Original Charcoal Briquets
Method: Two-Zone Method
Temp: 375°F (Medium Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Grill your chicken for 5–7 minutes, turning it regularly for an even cook until it reaches an internal temperature of 165°F. If the outside of your chicken starts to overcook before reaching the internal temperature, move it to the cooler side of the grate.
Once the internal temperature is reached, remove your chicken from the grill and let it rest for 5 minutes to retain the moisture.
While your chicken is resting, mix together your sauce ingredients in a small grill-safe saucepan on the grill.
Once your sauce is warmed, build your sandwich by drizzling the chicken thighs with sauce and placing on your buns.
Recipe created by owner of Philips Barbeque Co, on behalf of Kingsford® Charcoal and Masterbuilt.
For safe meat preparation, reference the USDA website.
