Cooking is such a fun activity that you can do alone or with your family.
This Chicken Thighs Recipe on a Pit Boss Pellet Grill is something you should learn for your next barbecue.
There are many ways to cook chicken thighs as it is one of the most delicious types of meat, and it is healthy as long as you select the suitable ingredient and cook it the right way.
While you can easily search for a specific recipe on the internet, there is nothing like the recipe you get when you cook it with Pit Boss grills and their ingredients and recipe.
My only struggle with the Pit Boss recipe that you find on their website is that it is pretty hard to follow as it is too general.
They only mention the timer, temperature, numbers, and such.
That is why I made an effort to simplify or, more appropriately, recreate the recipe by looking into the details.
I have made a recipe based on the Pit Boss recipe that will guide you through.
This step-by-step process is straightforward to follow and will guide you through every step of the way.
So if you are ready to cook, let us begin by picking out the ingredients you will need.
What You Will Need
You will learn how to properly select the best ingredients that you will use in this recipe for this part. It is easy to grab some at the grocery store, but you are not sure if they are the best.
Chicken thigh is one of the healthiest parts of the chicken with all the meat and skin.
You can get many things from this part, and it is easy to spot which part is the best.
This recipe requires boneless chicken thighs, so you can get some of that if they are prepared that way.
You can also get thighs that still have bones in them and prepare them.
The first sign to look for is the fats in between the skin.
There should be some pockets of fats under the skin, and the color should not always be pink as it has some yellow from the fats.
Avoid the chicken thighs that have bruises or blood clots on the surface.
That simply means that the chicken was not butchered properly and is not safe to eat anymore or it will not taste good.
As for the seasonings, there is no need to overdo it as the chicken is already a delicious cut of meat.
However, I still went for the original seasonings on the Pit Boss pellet grill recipe.
– 5 pounds of chicken thighs
-2 cups chicken broth
– 1/4 cup honey
– 1/2 cup soy sauce
– 2/3 cup brown sugar
-5 cloves of minced garlic
– 1 minced onion
– 1 tbsp of ginger root
– 1 tsp of 5-spice powder.
These are the things you will need to get the best flavor to add to the chicken thighs. From there, you can then proceed with the process of cooking the chicken thighs.
Chicken Thighs On A Pit Boss Pellet Grill
Step 1: Prepare The Tools You Need
Get everything you need and then place them near the grill so you would not have to go back and forth into the house to get the things that you need when you are already grilling.
Such as tongs, grill spatula, aluminum foil, pan or tray, brush for the sauce, glass baking dish, cast-iron skillet, mesh strainer, plastic wrap, and whisk. You will need a big table for these.
Some of the tools mentioned above are more specific to the recipe from Pit Boss grill, so if you do not have some of them, you can go with other options or alternatives for the process.
Step 2: Prepare The Teriyaki Sauce
In a large bowl, whisk the soy sauce, honey, brown sugar, chicken broth, minced garlic, minced onion, ginger, and the Chinese five-spice powder until they are fully combined and smooth.
Once you get the sauce ready, prepare the chicken thighs and defrost them. Do this by running them through cold water and making sure that the water does not flow too much.
Once thawed, place them in a glass baking dish and pour the teriyaki sauce on the chicken thighs. Cover the dish with aluminum foil and then refrigerate the mixture overnight.
Step 3: Preheat The Pit Boss Grill
The following day when you are ready to cook, fill up the pellet hopper of the Pit Boss grill and then preheat it to 225 degrees Fahrenheit. This is a relatively low temperature for cooking.
That is the ideal temperature for this process, and you will love the result of this low-temperature style.
Close the lid of the grill and then allow it to preheat for at least 15 minutes.
Preheating the grill with the lid closed will even the overall temperature inside the grill. So make sure to close the lid for as long as you are preheating.
Step 4: Grill The Chicken Thighs
Remove the chicken thighs from the marinade and then place them on a metal sheet tray.
Strain the marinade to remove the small bit and pour the liquid onto a cast-iron skillet.
Place both the chicken and the cast-iron skillet on the grill and then close the lid.
Let the chicken grill and smoke for at least 10 minutes and then check them and the marinade.
Turn up the heat on the grill to 400 degrees Fahrenheit and then make sure to remove the chicken from the grill while it is preheating. Close the lid again for at least 15 minutes.
Once the grill reaches the set temperature, place the chicken back on it and then grill them for another 15 minutes.
Make sure to stir the marinade occasionally to prevent it from burning.
After 15 minutes, brush a layer of the thickened marinade onto the chicken thighs and then flip them over.
Baste the other side and allow it to cook for another 15 minutes on the other side.
Step 5: Let Them Rest And Serve
Remove the chicken thighs from the grill once the glaze or the marinade is caramelized and has thickened.
Let the chicken thighs rest on a cutting board for at least 5 minutes before serving.
By doing this, you will allow the juices to come back into the muscles. From there, you will be able to give them a juicier finish while also allowing the chicken meat to become more tender.
There is also a better way to measure if the chicken thighs cook properly by using a meat probe. Insert a meat probe into the chicken thigh the second time you grill them.
Allow them to get up to temperature and not remove them from the grill until they reach an internal temperature of 165 degrees Fahrenheit to ensure they cook properly.
Chicken thighs contain many juices in themselves, but when they are grilled or smoked, they tend to lose some of that moisture and become dry, especially if left on high heat.
So in case you are using a charcoal grill or a wood-fired grill, make sure to always cook the chicken thighs over low heat first before finishing off the outer parts at a higher temperature.
The recipe above will give you a slightly sweet and smoky flavor, so you can use your spice if you want to change that. Just remember the process itself and follow it when cooking!
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