What’s finer than Sweet Baby Ray’s BBQ Chicken Thighs on a MAK 2 Star Wood Pellet BBQ Smoker-Grill? Not much but a Shrimp stuffed Chicken Thigh comes awfully close!! Barbequing Chicken Thighs on a Charcoal or Propane Grill is something most of us have done countless times over the years. True, it’s hard to beat but I’m here to say that a wood pellet grill will more than satisfy your needs. Here’s how to fix a BBQ and Stuffed Chicken Thighs served with sautéed Brussels Sprouts/Mushrooms and fried O’Brien Potatoes.
Had enough Shrimp stuffing left from yesterday’s cook of Apple smoked Pork Loin Chops to stuff one Chicken Thigh. Boned the thigh, stuffed it, and secured with toothpicks. Seasoned the other Chicken Thighs with Annie’s Roasted Garlic EVOO and Jans Dry Rub on/under the skin. Refrigerated Chicken Thighs for 4 hours. Preheated the MAK 2 Star to 325ºF with Apple wood BBQ pellets.
Cooked at 325ºF until thigh Internal Temperature reached 175ºF (took 45 minutes). Slathered Chicken Thighs with Sweet Baby Ray’s BBQ Sauce and continued cooking until the IT reached 180ºF.
Total cooking time was 1 hour. Remember to always cook to an Internal Temperature and not rely on times given in recipes. I provide time for planning purposes only. Allowed the Chicken Thighs to rest under a foil tent for 15 minutes before serving.
Sautéed Brussels Sprouts and Mushrooms:
In a large skillet, sautée trimmed and halved lengthwise Brussels Sprouts and Mushrooms over medium-high in heated EVOO. Stir frequently, until caramelized (8 to 10 minutes). Season with salt and pepper to taste. Add 1/3 cup water, cover, and cook until water evaporates (about 2 minutes). Serve immediately.
O’Brien Potatoes:
For my O’Brien Potatoes I like to use diced red onion, red bell pepper, and left over baked potatoes. Using Annie’s Roasted Garlic Extra Virgin Olive Oil, I pan fried the baked potato, red onion, and red pepper until the ingredients are crisp.
Leave a Reply