Jalapeño Maple Chicken Thighs

Preparation: 20 min
Cooking: 1 h
Yield: 4 servings

Who ever thought that Jalapeño, maple and grilled chicken thighs were a match made in heaven? Simon has figured out how to keep it sweet with just the right amount of kick. The crispy skin on these grilled chicken thighs is a thing of beauty and the atypical mix of flavors is awesome. The air-drying technique in this recipe will help make these grilled chicken thighs crisp up just right and I bet your guest will be asking for your secret. For safety purposes, just make sure that you keep the chicken on the lower shelves in a tray to gather any drippings. Cooking these grilled chicken thighs on indirect heat at 350°F will also allow the fat to properly render and result in extra crispy skin. Just make sure that you don’t let your ego take over when accepting compliments about your grilled chicken thighs recipe

Ingredients

8 Chicken thighs, bone in and skin on
½ cup Simon Barbecue Jalapeño Maple Barbecue Rub
½ cup Maple syrup

Tools & Supplies

Marinade injector
Wood chunks for smoking, preferably maple or apple

Preparation

Inject 1 tbsp of maple syrup in each chicken thighs. Pat dry the chicken thighs with paper towels and place in your refrigerator, uncovered, for 24 hours;
Preheat your grill for indirect cooking at 350°F;
Season chicken thighs on all sides with Simon Barbecue Jalapeño Maple Barbecue Rub;
Place chicken thighs in your grill and toss one or two wood chunks onto hot coals for smoking. Close the lid and cook until the internal temperature of the meat reaches 170°F on an instant read thermometer, around 45 minutes to 1 hour;
Remove chicken from the grill and let rest at room temperature for 10 minutes before serving.