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Dad's BBQ Chicken Thighs

Kraft Memeber Recipe
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Makes: 6-8 servings (12 thighs) Total Time: 3 hr
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 gallon apple vinegar minus 2 cups
  • 2 cup season all
  • 1/2 cup canola oil
  • 2 Tbsp. Italian spicy seasoning
  • 1/4 cup lemon pepper
  • 1/4-1/2 cup Franks hot sauce (to taste)
  • 1/3 cup dehydrated chopped onion
  • 1 Tbsp. crushed garlic (to taste)
  • 18 chicken thighs
make it
Mix all ingredients ahead of time, the longer the better. I've kept this mix for several months in the fridge.

Try to marinade chicken overnight if you can. It's still great if it’s cooked slow.

Heat the grill 375°F-400°F to start, spray Pam on racks, place the chicken with the skin up till you hear or smell the chicken start to cook. Baste it before turning & again after turning. Turn the heat back to about 275°F-300°F now. I usually turn the chicken about 3-4 times total just to keep basting with my sauce. You really got to watch it the last 15-20 min (for flare ups).
This mix is excellent on chicken or beef hunks like a bottom round or a steamship round. Baste as you cook.

For the chicken the secret is to slow cook. I like the chicken skin tan or dark in color. We use thighs (less waste).

I buy large chicken parts as I hate dry chicken. The down side is you really need to watch the meat as the fat will flare up when the meat is almost done. The closer to being done the more grease will drip. I keep a spray bottle filled with vinegar just to spray on flare ups. It also adds flavor. Please try and avoid a fire.
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