Description
Hot and fast chicken thighs finished in a tangy white sauce. The skin cooks up bite-through while the sauce adds a bold, creamy kick. Simple method, big flavor.
Ingredients
- 12–14 bone-in, skin-on chicken thighs
- Killer Hogs AP Seasoning
- Killer Hogs The BBQ Rub
- Killer Hogs Mississippi White Sauce
Instructions
- Trim the chicken
- Remove any large pockets of fat, especially along the sides
- Square the thighs up so they cook evenly
- Don’t over-trim, you still need that fat to render
- Season
- Light coat of Killer Hogs AP Seasoning on both sides
- Follow with Killer Hogs The BBQ Rub for color and flavor
- Let them sit at room temp while the pit comes up
- Cook
- Set the pellet grill at 400°F
- Place thighs skin-side up and cook 45 minutes to 1 hour
- Internal temp needs to be at least 175, but I like to take mine to the 195 range.
- Sauce + Finish
- Pull the chicken straight off the pit
- Dunk each thigh fully in Killer Hogs Mississippi White Sauce and let the excess drip off briefly. Serve immediately
Notes
The skin stays bite-through with just enough crisp and the inside is rich and fully rendered, not greasy. The white sauce hits with tangy, creamy contrast against the BBQ rub… and yeah, it’s messy, a little unconventional but it always gets attention.