(rock music) ♫ Gonna smoke me a fat brisket ♫ Got my barbecue shoes on ♫ Gonna smoke me a fat brisket - Welcome to BBQPitBoys.com,
today we're cooking up some hot thighs on the
grill with a beer and butter garlic and onion sauce. It's good! Alright, here are some
chicken thighs, and they're weighing about a half a
pound apiece, and yeah, get yourself some good chicken thighs. Alright, you're only gonna
need a few ingredients for this recipe, you're
gonna start with some butter, here I've got some SPG,
salt, pepper, garlic flavor, and here I've got minced
garlic, about three garlic cloves, and you're gonna
need some hot sauce, and here you're gonna need an onion. We're gonna chop up that
medium sized onion there, and you're gonna need some
beer, so choose your favorite beer for this recipe. Alright, let's get the fire started. Let's preheat this black iron fry pan. Now, to get started here
we're gonna throw in some veggie oil. Warm it up a bit, we're gonna
add a couple tablespoons of butter, you gotta have the butter. Now here's that onion, chopped it up. Like I said, chop it up fine,
about a medium sized onion. Alright, that's browned
up just a little bit, now we're gonna add in
those minced garlic. That smells good. Now we're gonna season it up a little bit, little bit of salt, pepper,
throw some other flavorings in there, there's even more garlic. Oh yeah, never enough garlic. Now pan is good and hot,
what we're gonna do is we're gonna take those thighs
and put them bottom side down or skin side up in this pan. We want it good and hot at first, oh yeah. Wanna get those flavorings
in these thighs, oh man, just like that. Alright, now we're gonna
add some of that beer. Not much, we don't want
to boil these thighs, we don't even wanna steam
'em, we just wanna add a little moisture, just
like that, hot sauce. Put as much as you want in there. If you like her hot, just add a bit more. I top it off with that last thigh. Throw a little more seasoning on top. The idea here about this
technique is to get that beer, butter, garlic, and onion sauce
flavoring in those thighs. Oh yeah. Alright, about five minutes
has gone by, what we're gonna do is we're gonna spin
this pan around, right? So we can get some even cooking going on. Again, we don't wanna boil
or poach, we just wanna quickly get those
flavorings in those thighs, and we're gonna do it for
maybe about 10 minutes overall. Oh man. I'm gonna spin this around again and go for a few more minutes. Alright, it's time to pull
these thighs out of this black iron pan. And what we're gonna do is
put them indirect opposite the hot coals, you know
about that if you've been watching us over the years. And you want your grill
temp to be about 300 to 325 degrees Fahrenheit to finish these off. Put the cover on, it's
gonna take about another 20 minutes, maybe 30
minutes to get them done, depends upon the
temperature of that grill. Now about half way through
here we're gonna take some of that beer, butter, garlic, and onion sauce and we're gonna baste these babies, to bring on some color,
more to layer the flavor. You're gonna do it a couple
times before this is done. Alright, to the miracle of
time, these hot guys are done. Now you could serve them
just like that, but we like to crisp up that skin just
a little bit more, so just go direct to the flames. Just get that skin the way you like it. Now these thighs are full
of moisture, so you're not gonna dry them out. And if you're unsure when
to take them off the grill, cook them to about 165
degrees Fahrenheit internal. Now what we've done is
reheated up that pan of beer, butter, garlic and onion
sauce, because we're gonna pour it all over these
thighs, just like this. You smell that? It smells good! Now as always, we do apologize
for eating in front of you like this, but we call
this "pit master privilege." (rock music) So the next time you're
looking for some hot thighs for your pit, you check
out BBQPitBoys.com. (rock music) (bird cawing)
