Firecracker Chicken Thighs

Steps

1. 1

   Place the chicken thighs in a large bowl or resealable bag and pour in enough buffalo sauce to coat them thoroughly. Shake or toss to ensure even coverage.

2. 2

   Place the chicken in the refrigerator and let it marinate overnight.

3. 3

   Prepare your grill for two-zone cooking (indirect heat). If using a Slow 'N Sear® kettle, light the coals and set it for a 'slow and steady' cook. Add a couple of chunks of bourbon barrel wood or other smoking wood for flavor.

4. 4

   Remove the chicken thighs from the buffalo sauce and place them on the indirect heat side of the grill.

5. 5

   Season the chicken thighs generously with your choice of all-purpose or BBQ rub. Close the lid and let them cook.

6. 6

   While the chicken is cooking, prepare the firecracker sauce. In a saucepan, combine 1/2 cup hot sauce, 1 cup brown sugar, 1 teaspoon red pepper flakes, 1 teaspoon salt, and a splash of apple cider vinegar.

7. 7

   Whisk the sauce over medium heat until the sugar has completely melted and the sauce begins to bubble. Remove from heat and set aside.

8. 8

   Once the chicken is nearly cooked through, move the thighs directly over the hot coals. Sear them briefly, turning frequently, until the skin is crispy and charred in spots.

9. 9

   Move the chicken back to the indirect heat side of the grill. Generously brush the firecracker glaze over each thigh.

10. 10

    Close the lid for a few minutes to allow the glaze to set and become sticky before removing the chicken from the grill to serve.