In this video, Dan shows you how to use your Kamado Joe to cook chicken thighs using direct and indirect cooking to provide a great char and flavour to your chicken.
He also shows you how to make an Alabama White Sauce to add something different to your chicken. All cooked on the Kamado Joe Classic II
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EQUIPMENT USED IN THIS VIDEO
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- Kamado Joe Classic II: bit.ly/3vxxoSU
- Rub: bit.ly/2PEBQyR
- Equipment: bit.ly/3bH3uDv
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RECIPE USED IN THIS VIDEO
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Chicken With Alabama White BBQ Sauce
Ingredients:
- 270g Mayonnaise
- 185g Cider Vinegar
- 25g Lemon Juice
- 1/2 tsp Smoked Paprika
- 1/2 tsp Chipotle Chilli Flakes
- 1 tsp Dijon mustard
- 1 1/2 tbsp Cracked Black Pepper
- 1/2 tbsp Salt
- 5 Large Chicken Thighs
- Lanes Sweet Heat Rub Used To Season The Chicken Thighs
Grill Tips:
- Light and have the bottom vent fully open
- When the grill reaches 170c put in a heat deflector at the bottom position
- Place one grate in the bottom position and one in the higher so you can have direct and indirect cooking
- Chicken skin side down on the lower direct side to colour the skin and provide flavour
- Then move to indirect cooking for about 10 mins or until you hit 71-73c
- Then baste with your sauce
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MORE IN THE RANGE
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- Our Full Kamado Joe Range: bit.ly/3raBm09
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EXPLORE MORE FROM BBQLAND
www.bbqland.co.uk/​
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