The Art of Competition-Style Chicken Thighs

As we stand here, gazing at the magnificent chicken thighs before us, it's hard not to wonder if they're good enough to eat. The host of this culinary extravaganza seems to concur, exclaiming that these thighs are indeed fit for consumption. And as we take a whiff, our senses are treated to an aromatic symphony that tantalizes the taste buds and leaves us craving more.

The preparation process is where magic happens, my friends. The host expertly pulls away the skin from the top, revealing the bone beneath. This clever trick allows for maximum flavor absorption, as the bone acts as a conductor, amplifying the rich flavors that will soon be unleashed. With a quick trim of some excess skin, the thighs are now ready to be seasoned with a special blend of spices and herbs – in this case, Poultry Power. The host assures us that this particular seasoning is a game-changer, and we can't wait to taste the results.

Now it's time to roll out the big guns: butter! A generous pat of creamy goodness is placed underneath each thigh, adding a layer of richness and depth that will soon become apparent. The host carefully positions each thigh in a mini loaf pan, ensuring they're snugly nestled and ready for the competition-style treatment. As we watch, the thighs begin to take shape, their natural curves enhanced by the buttery embrace.

The competition part of the recipe is where things get really interesting. The host explains that keeping some of the bone intact will add an extra layer of flavor to the dish, a clever trick that sets these chicken thighs apart from their boneless counterparts. By carefully tucking each thigh into its pan, we create a makeshift "cup" that cradles the bone and traps the flavors within.

With the thighs nestled in their pans, it's time to add the finishing touches. A drizzle of sweet Agave nectar and a sprinkle of red cider vinegar are added, followed by a generous pat of butter – because what's a chicken thigh without butter, right? The host carefully places each pan over an indirect heat source, allowing the thighs to cook slowly and evenly as they absorb all the flavors.

As we wait for the thighs to finish cooking, we can't help but admire their transformation. Once-bland chicken thighs have been transformed into culinary masterpieces, their natural juices now infused with a medley of herbs and spices. The host proudly declares that these chicken thighs are "no competition," and we can't agree more.

The moment of truth arrives when the thighs are finally removed from the pans and presented to us. And what a sight it is! The glaze on each thigh glistens like liquid gold, inviting us to take a bite. As we do so, the flavors explode on our taste buds – sweet, savory, smoky, and spicy all combine in perfect harmony. It's clear that these chicken thighs are the real deal, a true representation of the art of competition-style cooking.

As we savor each delicious bite, it's impossible not to feel a sense of awe at the host's culinary prowess. The combination of flavors and techniques has created something truly special – a dish that will leave even the most discerning palates begging for more. And as we finish our meal, the host invites us to try some of these incredible chicken thighs again, because "you can never have too much of a good thing." We can't argue with that.

"WEBVTTKind: captionsLanguage: enit looks good enough to eat already right are you kidding me can you smell that it smells good all right what's going on here let's do some no competition competition thighs slashers here going to put it together and show you how to do competition style chicken thighs those are nice style look at the size of the th are those Martha thigh yeah I think so you know it could have been one of Martha relatives so now these are bone in chicken thighs all right yep now you could do boneless chicken thighs but this a way to do it the bone is going to give you a lot of that flavor and I don't need to tell you guys all about that so this is the preparation side slashers pulling away the uh skin from the top just check it on underneath oh yeah look at that open these up here you can see the bone what we're doing here is trying to prep these bones taking taking a knuckle off the back oh yeah that off got to have a good pair of side Cutters there oh yeah so we got to trim some of these hanging skin got to trim some of it you don't want to trim it all because you're eventually eventually going to wrap this wrap this up it looks good enough eat already right now we got to season it up and what are you using slasher oh we got a poultry powder P Tre powder use your favorite seasoning but you can't miss with uh our Pit Boys poultry powder you got to check it out and we appreciate your support when you do m now now we're going to he rolls it after seasoning some of this under here nice little piece of butter yeah underneath piece of butter real pretty right there we got ourselves a a mini a mini loaf pan that's going to help us shape these now here's the uh competition part and make them look real pretty right I got if I chocolate F no no don't do that it won't add to the flavor that's for sure see perfect again we're doing this because we want to keep some of the bone in there to add flavor to the thigh that's the trick otherwise you could do it boneless but we want the flavor right Y no competition competition thighs these are bigger than average I I would say just trying to stuff them in there hopefully they're going to they're going to tighten up start the roll little little pad of butter butter of course adds a little fat and plenty of flavor as well all tucked away in bed just just hope the tightening takes place yeah we try to tuck these in just a little bit more okay now the butter pieces of butter in there you got three or four T some sweet stuff some aave Agave Agave might as well finish the finish the bottle off then we get the old uh the old die hard stuff red cider vinegar there we go take this fire let's do it indirect opposite the hot coals of course you're going to use your Kettle as an oven so you don't want to put your food directly over the charcoal cuz you will burn the bottom right so but you all know that all right you're not you know you're not cooking high heat nope without chicken but no oh yeah and vinegar butter we want an internal temperature or not internal but we want a temperature of the kettle at about 275° right not high heat all right nothing left to do but sit back relax you kidding this are beautiful now you're going to base them with the sauce no we're just putting this on for now for the base we're going to try to get a nice color then we're going to use the sauce lat you can see they're starting to reduce in size yeah we got a we got a hanger here we got a splitter over there so hanger and a splitter looking good saer all right look yeah starting to Brown up a little bit just a little bit look like manyi uh bread loaves here now to get some of that even cooking going around you want to turn it around every once in a while all right all right we're getting to take a look at oh are you kidding me got some pullers here look at that for the most part man not bad good Browning up nice MH so this is the part of we're going to hit it with some sauce take them out of the loaf pan look it totally bathed moisture right to the sauce we go let her swim do a deep dive right to the grill we're going to finish them off on the grill can you smell that it smells good no and it does you got to be joking man it's the grill huge amount of uh flavor is going to be introducing this going direct get it out of the pan all right put the cover on wait do some mopping look at the glaze on that and the sun's behind the clouds right now too so that's that's the real deal almost time to eat I see right put the cover on let him finish off oh who are you kidding me take a look at that oh man wow can hear that plane we're being scoped out never fails when it's time to eat at the pit I know suris me I haven't had a parachute oh man you know they're coming com all right me probably let these cool off a minute this is why we call it no competition competition chicken ties oh this looks outrageous right here let's uh let's eat some of these no competition comp look at this right yeah go for it all right let me grab this one beautiful beautiful and we do apologize for eating fny now of course well maybe we don't so try it super tender so many layers of flavor on here man so the next time you're looking for a recipe for your pit check out Barbecue Pit boys.com perf it thumb up\n"