An onion puree tightens and sweetens with our BBQ sauce to form a thin, crisp bark over these chicken thighs. The recipe is simple, and the cook time is short, but the results will have you coming back for seconds. Serve extra BBQ sauce on the side for dipping (and for fun).
I'm JP of JPM.Cuisine is a self-taught chef enthusiast of all cuisines and cooking styles. JP began to discover his passion for cooking at age 10, where he would watch the greats like Jacques Pepin, Martin Yan, Jeff Smith, and late greats Julia Child and Justin Wilson. He first started his account on Instagram in January of 2017 and since started a Youtube channel. His blog is at JPMCuisine.com. JP loves traditional French techniques, Asian high-temperature wok frying, grilling, smoking, and fusing them all together. It's all about the passion, a love for cooking, and sharing it with everyone.VISIT JPM CUISINE ON INSTAGRAM
To prepare the glaze, puree 1/2 onion in a blender until no large chunks exist. It should look like a paste. Transfer the onion puree to a bowl and mix with 1 C. of Head Country Bar-B-Q Sauce. Mix well.
To prepare the chicken, combine all ingredients for the rub and apply directly to chicken thighs. Let sit for 15 minutes.
While resting, preheat grill to 400°F. If using a charcoal grill, arrange coals on one side of the grill only.
Using only half the grill surface, place each thigh on the grill, smooth side down, and let cook for four minutes over direct heat (medium if using gas) with the lid on. Watch for an eliminate flare-ups.
Flip and cook for another 4-5 minutes, until the internal temperature reaches 150°F.
Transfer the chicken to other half of the grill (indirect if using a charcoal grill, low heat if using a gas grill) and apply glaze with a mop/brush. Continue cooking at 350°F with the lid on for 2-3 minutes.
Flip and apply glaze after 2-3 minutes. Repeat this process a total of 3 times. Remove the chicken once the internal temperature reaches 160°F. Allow to cool a few minutes before serving or slicing. Enjoy!