Well as much as I cook chicken, I have actually never cooked boneless, skinless chicken thighs. So I picked some up from the store for a quick dinner.
I first rinsed them and patted them dry. Next I sprayed them with some EVOO and then rubbed them down.
I then let them sit for a couple of hours in the fridge uncovered. Next came a pretty simple direct cook at about 300 degrees flipping frequently and basting with Suck Creek Wings Spicy BBQ Sauce. I must say, if you like dark meat these are excellent. You can get them nice and crispy on the outside but still wonderfully juicy and moist. It had been a while, but man it was good to get back out on the patio tonight with the grill going!
Chef Summit 2018
16 hours ago