BBQ Chicken Thighs

Marinated in a flavorful blend of parsley, garlic, and shallots, these chicken thighs are grilled to perfection on the Big Joe Series III and finished with a zesty chimichurri sauce. Whether you're hosting a weekend cookout or just craving some smoky goodness, this recipe is a must-try.

Instructions

1. 01

   Pat the chicken thighs dry and place them in a bowl or resealable bag.

2. 02

   Prepare the marinade by mixing parsley, shallot, garlic, olive oil, salt, and pepper. Pour the marinade over the chicken, making sure each piece is well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

3. 03

   Preheat your Kamado Joe grill to 400°F, set up for indirect heat. Add 2-3 wood blocks of your choice for smoke.

4. 04

   Place the marinated chicken thighs on the preheated grill, skin side up.

5. 05

   Cook the chicken thighs until they reach an internal temperature of 165°F, about 45-60 minutes, depending on the size of the thighs.

6. 06

   While the chicken is cooking, prepare the chimichurri by combining parsley, shallot, garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, and pepper in a bowl. Mix well and set aside.

7. 07

   Once the chicken is done, remove it from the grill and let it rest for a few minutes.

8. 08

   Serve the chicken thighs hot, drizzled with the fresh chimichurri sauce.