Peppered Spit Chicken Thighs
It's all about the physics of gravity in this Chicken recipe. BBQ Pit Boys Slasher and Guido show you how moist, tender, and flavorful grilling chicken can be using this method.
8 bone in chicken thighs
8 slices of thick rolled bacon
1 tbs BBQ Pit Boys Poultry Powder
1 tbs of olive oil
2 cans pickled jalapenos
1 tbs ground black pepper
1 tbs cornstarch
1/4 stick of butter
1 tbs honey
Favorite BBQ sauce
In a bowl, cover the chicken thighs with olive oil and then with the ground black pepper all the way around.
Lift the skin on the chicken thighs and sprinkle on BBQ Pit Boy Poultry Powder. Fold skin back in place.
Place the first chicken thigh on the spit into the spit fork, then put a roll of bacon also onto the rod against the chicken then another piece of chicken and another bacon roll until all bacon and chicken is on the the spit rod putting a slight pressure against the last thigh to keep the middle chicken from spinning on the spit.
Mount the spit in place and start turning over a 400 degree grill.
Cut off the pepper stems and slice each pepper down the side.
With a small spoon scrape out the seeds from each pepper. (discard the seeds)
Put the peppers (if there is carrots add them too) in a food processor and puree.
Put the butter into a small low heated saucepan until melted, then add the cornstarch, and a tablespoon of COLD water and stir to mix.
When it starts to thicken, pour in the puree and add the tablespoon of honey, a couple tablespoons of your favorite BBQ sauce and stir to a slurry.
When the chicken is starting to brown, baste the chicken and bacon with the jalapeno sauce and continue basting every 20 mins and cooking until chicken is browned and the internal temp of each thigh is 175 to180 degrees.