Stovetop Barbecued Chicken Thighs
Yes, you can barbecue on the stovetop, and the process is surprisingly simple, requiring no special equipment.
Calories per serving: 538kcal
Ingredients
- 32 oz (907.19 g) chicken thighs, bone-in, about 8 thighs
- ½ teaspoon (0.49 teaspoon) salt
- 1 teaspoon (0.99 teaspoon) black pepper, freshly cracked
- 1 teaspoon (0.99 teaspoon) *olive oil
¼ cup (71.5 g) Boswell Barbecue Sauce, or your favorite BBQ sauce
Instructions
- Soak the wood chips in water for 30 minutes.
- Sprinkle salt and pepper on the chicken thighs and let them sit in the refrigerator while the chips soak.
- Put a large piece of foil in the bottom of the pot and put it up the sides.
- Drain the wood chips and put them on a piece of foil.
- Make a loose packet from the foil, leaving parts open for smoke to escape.
- Add one more piece of foil and place it on the packet.
- Put the chicken thighs in the pasta insert. Put the thermometer probe in the thickest thigh. Set the probe to 160 °F (71 °C).
- Lower the pasta insert into the stock pot. Put the lid on the pot. If your pot does not have a tight-fitting lid, wrap foil around the lid, so smoke will not escape into your kitchen.
- Heat the burner to high. Keep the burner on high for 10 minutes.
- Reduce the heat to medium and let the chicken cook for about 2 hours or until it reaches 160 °F (71 °C). Remove the pot from the heat but keep the lid on.
- Let the chicken rest in the pot for 10 minutes. While the chicken is resting, heat the cast iron grill to at least 500 °F (260 °C).
- Brush the chicken thighs, if desired, with your favorite barbecue sauce.
- Spray the grill with olive oil. Put the thighs on the grill skin side down and grill them for about 30 seconds, then flip them and grill for another 30 seconds.
- Let the thighs rest for about 5 minutes before serving. Enjoy!
Notes
You are welcome to use whatever seasoning you want on your thighs. Carolina BBQ sauce is also great on chicken and was used for the chicken in the pictures.
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