Tank Cooks BBQ Chicken Thighs with Fire Roasted Potatoes on the Grill
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Ingredients
- Boneless, skinless organic chicken thighs
- Avocado oil (you can also use olive oil)
- Kosher salt
- Ground black pepper
- 1 cup of your favorite BBQ sauce
Directions:
- Prepare your grill for direct cooking by heating it to 450º. Make sure the grates are clean!
- Brush each chicken thigh with avocado oil on both sides, then season generously with kosher salt and black pepper on each side.
- When your grill is hot, place the chicken thighs on the grates. Cover and cook for 5-6 minutes or until the chicken releases easily from the grates.
- Flip the chicken thighs and cook 5-6 minutes longer.
- Baste each chicken thigh with BBQ sauce, flip over, and cook for 2 minutes. Repeat this on the opposite side, adding sauce, then flipping to cook for 2 more minutes. Cook until thighs register 160º with the meat thermometer.
- Remove the chicken from the grill and let it rest for 5 minutes. Serve with more sauce on the side!
