This is a great alternative to chicken wings, without the bother of bones, and is a lot easier to eat!
- Boneless chicken thighs, 12–or adjust to your liking
- Roasted Garlic and Herb Seasoning*
- Barbeque Sauce**
- Aluminum Foil
Lay the chicken thighs on a plate or platter, sprinkle with Roasted Garlic and Herb Seasoning to taste.
Put the chicken thighs on the rack of a gas grill, on the lowest temperature. Cook the thighs nine minutes, and then turn them for nine minutes on other side. Continue cooking for nine minutes, turning and cooking nine minutes on the other side, doing this so each side cooks a total of three times of nine minutes each.
Move the chicken to a clean plate or platter. Then take a piece of aluminum foil big enough to cover at least 1/3 of the grill. Lay foil on the rack of the grill, and put the chicken on top of the foil.
Generously apply barbeque sauce to the tops of the chicken, then turn over and cook 2 minutes. Next turn them over with bottom sides up, and apply barbeque sauce to the bottom sides of the chicken. In that position, cook the thighs two minutes. Repeat sauce application and turning, cooking for two minutes on each side. In summary, each side gets two applications of sauce, and is cooked two minutes after each application. Doing this will make sure each side’s sauce is caramelized, but not burnt.
A cooking thermometer can be used to make sure the meat is completely done. Using clean utensils and a platter, remove the chicken and serve.
This actually cooks quickly and is easy!
*We use Weber Roasted Garlic and Herb Seasoning.
**We use Gates Sweet and Mild Bar-B-Q Sauce, or use sauce of your choice.
Always make sure ingredients are checked to make sure they are gluten-free, because ingredients can change. When using raw chicken, make sure hands, counters and tools are washed completely before and after to avoid food borne illness.
