Slow Grilled Chicken Thighs
, by Amber Chase
For Pat Martin, chicken breasts aren't worth the hype. He's committed to the dark meat and holds a special place in his heart for chicken thighs. Chicken thighs pack a lot of flavor and are far easier to grill, cooking a little more slowly than white meat, which allows enough time for a glaze to slowly build.
These chicken thighs are simple and straightforward: chicken, salt, oil, and Pat Martin's signature Jack's Creek Sauce. This sweet-and-spicy vinegar sauce is a go-to companion for summer cookouts: balanced, viscous enough to reduce into a glaze, and a good canvas for customizing a smoky and tangy flavor profile. Martin strongly suggests eating these with your bare hands.
Recipe and image re-published from Life of Fire: Mastering the Arts of Pit-Cooked Barbecue, The Grill, and The Smokehouse (Clarkson Potter 2022).
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