What you will need:
6 Chicken thighs - Skin ON!
Riley's All Purpose Seasoning (salt free)
Franks Hot Sauce
Your favorite BBQ Sauce
Wood for smoking.
Step 1: Set Up the Grill
Set up your grill for indirect cooking. As seen in the pictures below I use charcoal baskets on either side of the grill if you don;t have them just bank coals along the edges of your grill. Foil the middle to collect the grease Try to get an even amount of coals on each side.
I like to fill the charcoal baskets half way with unlit LUMP charcoal and using my chimney I light enough coals to fill each basket.
Step 2: Prep the Chicken
Rinse chicken thighs and pat dry but not too dry. I do not use an egg or milk wash so the chicken needs to be damp. Trim any unwanted fat or extra skin.
Place 2 thighs in the bag at a time and shake until pieces are coated. Use tongs to remove them from the flour mix and place on a dry plate.
Step 3: "Frying" the Chicken
The inside temp of the grill should be over 450 degrees. Open the bottom vents all the way throughout the entire cook.
After twenty minutes flip the chicken. Close the lid again.
After another 15 minutes you should be ready for the sauce.
Step 4: Sauce and Serve
If you want it less spicy you can reduce the amount of hot sauce and just use more bbq sauce.
As long as the juices from the chicken are running clear you can place the thighs in a container and pour the sauce over them. Make sure each piece is well coated and then place the chicken back on the grill skin side up for another 10 minutes.
Before removing from the grill you can baste the chicken with any remaining sauce.