Competition Style Chicken Thighs

16 bone in chicken thighs

RUB
1 bottle Broil King KC rub
1 tbsp baking powder

INJECTED
1/2 cup chicken stock

GLAZE
1 bottle Broil King BBQ sauce
1/2 cup butter
1 cup brown sugar
1/4 cup ketchup

FOR THE SMOKE
Broil King smoke master pellet blend

1. Preheat your pellet grill to 350F/177C using the roast setting
2. Carefully remove all chicken skins preserving the shape of them
3. Using a sharp knife carefully debone the thighs as best you can
4. In a bowl combine kc rub with baking powder, mix thoroughly
5. Coat chicken thighs inside and out with seasoning mix
6. Wrap reserved chicken skin around thighs and tuck underneath
7. Place skin wrapped thighs on a tray and inject with stock under the skin
8. Add tray of chicken thighs and let smoke for 1 hour or until internal is 165F/74C
9. While the thighs smoke combine ingredients for glaze in a bowl and whisk
10. After the thighs hit temp submerge them in glaze and return to smoker
11. Allow the thighs and glaze to smoke for 30min to caramelize the sauce