Cuisses de poulet grillées au barbecue
Préparez-vous à déguster des cuisses de poulet au barbecue juteuses et tendres, avec une surface sucrée et caramélisée, après seulement 45 minutes sur le gril. Avec un simple mélange d’épices et votre sauce barbecue préférée, ces cuisses fumées et savoureuses offrent la texture et le goût parfaits du poulet grillé au barbecue.
Ingrédients
- 3 pounds chicken thighs ((skin on, bone in))
- 1/4 cup dry spice rub
- 1 cup BBQ sauce
Préparation
- 1
Season and apply the dry rub to the thighs and refrigerate overnight, or for at least 45 minutes before cooking.
- 2
Remove the chicken from the refrigerator to bring them up to room temperature while you set up the grill for two-zone cooking with the direct side on medium-high heat (325° to 350° F).
- 3
Lightly oil the grates, then place the chicken thighs skin-side down over the direct heat with the lid closed until browned, about 3 to 5 minutes. Turn thighs over and cook on the second side until browned.
- 4
Move the thighs over to the indirect heat side of the grill and use a heatproof basting brush to apply about 1/2 cup of BBQ sauce to both sides of the chicken (finishing with the skin side up).
- 5
Close the lid and cook for about 20 minutes before brushing both sides again with about 1/4 cup more BBQ sauce.
- 6
Continue to cook until the internal temperature of the thighs reaches 175° F, about 20 minutes longer. (Verify with a meat thermometer)
- 7
Transfer the chicken to a cutting board or serving platter and rest uncovered for 10 minutes before serving with more BBQ sauce.
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