Every now and again, I try to hit the sweet spot with chicken on the barbecue. Sometimes I'm successful (like my chicken 'wings' style thighs that I need to post someday) and others not so much.
This week, I'm at the upper end of the successful range. Not quite perfect but, still, a solid entree.
When cooking chicken, I like to use thighs. They're juicier and have more flavor than breasts and have more meat than drumsticks.
I have a butcher at the Original Hollywood Farmer's Market who will even debone them for me without removing the skin...these are best of all (it's easy to find boneless/skinless thighs but most meat counters don't leave the skin on). Ask your local butcher if they'll do this for you.
INGREDIENTS
6 chicken thigs, skin on
1 Cup buttermilk
1 tablespoon garlic infused olive oil
1 teaspoon Kosher salt
1 teaspoon black pepper
3 hot red chiles (like Thai chiles)
2 tablespoons poultry rub
Put the buttermilk and chiles into a blender. In a sealable bowl, marinated the chicken in the buttermilk/chile mixture overnight.
Before cooking, drain off the marinade. Sprinkle the thighs on both sides with the salt and pepper. Apply the rub.
On a charcoal gril, cook on each side for 3 minutes each, covered. Move to indirect heat, cook for 6-8 minutes on each side, making sure all the juices running out are clear.
Move back, skin side down, to the direct heat. Cook for 5 minutes, watching carefully for flareups and moving to another part of the grill when they happen. This last step will make the skin extra crispy.
Cover with foil and rest for 5-10 minutes before serving.
Darryl
Copyright 2016 - Darryl Musick
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