I’ve got an entire meal cooked up for you today. Crispy skinned chicken thighs topped with my citrus spiked BBQ glaze and a charred corn salad. It’s well known that my favourite season is BBQ season because for me it lasts all year. You can find me cooking outside no matter how much snow is on the ground.
Don’t worry if you can’t cook outside today – I’ve got you covered with different cooking methods. Let’s get into this, we’ve got a bunch to cover and I’m walking you through all of it!
Think it’s hard to get that perfect grilled piece of bone-in, skin-on chicken? Not anymore, I’ve got you.
I know how frustrating it can be to get bone-in skin-on chicken pieces to BBQ or Blackstone perfectly. We all want that super crispy skin that’s perfectly browned but not burnt. And the meat inside to stay tender and juicy. Seem like a big ask? It’s not.
When I tell you that I have spent hours nailing this technique, I mean weeks worth of hours, possibly months. I really hope not months, but I’m not going to do the actual math because it will just upset me.
It paid off though and I can teach you how to get perfectly cooked bone-in, skin on chicken every time. It’s not hard at all, you just have to know what to do. This recipe uses chicken thighs, but these steps are the same no matter what type of chicken piece you use. It works for thighs, legs, quarters, and breasts, it’s all the same.
