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Dad's BBQ Chicken Thighs

3 Hr(s)
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
Mix all ingredients ahead of time, the longer the better. I've kept this mix for several months in the fridge.
2
Try to marinade chicken overnight if you can. It's still great if it’s cooked slow.
3
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).
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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