Elevate your BBQ game with these irresistibly tender Smoky Chicken Burned Ends, featuring a unique cranberry BBQ sauce. Perfect for game days or any festive gathering, this recipe is simple, budget-friendly, and utterly delicious.
Ingredients
1 kg / 2.2 lbs chicken thighs
- 2 tbsp PitmasterX classic BBQ seasoning
4 tbsp butter
100 gr / 1/2 cup dark brown sugar
- cranberry BBQ sauce
Tools
Thanks to Kamado Joe for sponsoring this recipe Visit their website to learn more.
How to
- Begin by dicing the chicken thighs into bite-sized chunks, removing any excess fat. Season liberally with PitmasterX classic BBQ seasoning to create a flavorful base. Arrange the seasoned chicken pieces on a rack over your BBQ.
- Fire up your Kamado Joe or any similar BBQ, adding charcoal and setting it to smoke with a slow roller at 120°C or 248°F. Once the desired temperature is reached, place the chicken in the BBQ and let the smoke work its magic for about 1 hour and 45 minutes. This slow cooking process infuses the chicken with a deep smoky flavor and cooks it to a tender fall-apart texture.
- While the chicken smokes, prepare the cranberry BBQ sauce.
- After the initial smoking phase, remove the chicken from the BBQ and gently separate any pieces that have stuck together. Enhance the juiciness by mixing in a bit of butter and a generous sprinkling of dark brown sugar for sweetness. Coat the chicken liberally with the homemade cranberry BBQ sauce, ensuring each piece is well covered.
- Return the sauced chicken to the BBQ without covering it with foil. This allows the sauce to caramelize and become sticky, capturing the essence of traditional burned ends. Continue cooking for an additional 30 minutes at the same low temperature.
- Serve these sticky, smoky chicken burned ends at your next gathering, and watch them disappear!
