Tex's Devil's Cut BBQ Chicken Thighs 🍗🍷🍶🔥. Great recipe for Tex's Devil's Cut Bourbon BBQ Sauce 🍷🔥🍶. I've been experimenting with BBQ sauce for ages, but I finally came up with this beauty, and it's all been worth it. Just assemble all your ingredients then it's plain sailing.
You can have Tex's Devil's Cut BBQ Chicken Thighs 🍗🍷🍶🔥 using 2 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Tex's Devil's Cut BBQ Chicken Thighs 🍗🍷🍶🔥
- You need 4 of chicken thighs off the bone.
- Prepare 1 cup of Devil's Cut BBQ sauce (see recipe in my profile).
The trick to getting a crispy skin is that it can't sit in any moisture and it needs a heat source to crisp it up. Place the chicken thighs on a large plate and sprinkle with salt and pepper on all sides. Work the seasoning into the chicken. Let sit, in the refrigerator, for at least an hour.
Tex's Devil's Cut BBQ Chicken Thighs 🍗🍷🍶🔥 step by step
- Make up a batch of my Devil's Cut Jim Beam BBQ sauce
Put the thighs in a roasting dish and season well with salt and black pepper.
Pour in enough BBQ sauce to cover the chicken and cook for 30-35 minutes in a preheated oven on gas mark 5/190°C (375°F). Turn and add more sauce 15 minutes in to cooking time. (I'm serving baked beans with mine, so I've put them in a ramekin to cook in the oven with the chicken).
Turn off the heat and allow to rest for 4-5 minutes in the oven before removing. Check the chicken is cooked by piercing with a skewer. If the juices run clear they're done, if they run pink cook for a further 5 minutes then check again.
Finally serve and drizzle with the juices in the roasting dish.
Beautifully caramelized, with bits of charred meat, they taste almost like grilled chicken thighs. And they are incredibly juicy inside, which is the direct result of quick high heat cooking. But the benefits of broiling don't stop with great, grilled-like taste. Place the chicken thighs in a large bowl, sprinkle the spice mixture over the chicken and toss to coat. In a small bowl, whisk together vinegar and honey.
