These competition style chicken thighs are super moist, pack some big flavor and have that tender ‘bite through’ skin that the judges look for. There’s nothing worse than rubbery chicken skin that pulls off in one whole piece and slaps you in the chin. Burnt or shrunken skin isn’t very appetizing either. Follow these instructions and your chicken thighs will be competition ready!
The first thing to do is turn the thighs skin side down and give them a healthy coating of your favorite spice rub.
After a few minutes, turn the chicken over and give it a healthy coating on the skin side.
Put a thick pad of butter on top of each piece
and put them in the cooker at 275 degrees. Leave them uncovered for the first hour, then cover with aluminum foil and cook for one more hour.
After the two hours is up, bring them inside so we can cover them in sauce.
Now they go back on the cooker (still running at 275) for 15 minutes to set the sauce.
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