BBQ Chicken Thighs with Jalapeno Jelly Glaze

Directions

• Pat the chicken thighs dry with paper towel, and season generously all over with your favorite chicken seasoning rub.
• Place the seasoned chicken on a wire rack and refrigerate, uncovered, for between 2 and 12 hours.
• Make the glaze by combining jalapeno jelly, apple cider vinegar, water, and salt. Bring to a low simmer while stiring in a small pan, and then turn off the heat. Stir in the cold butter until it melts.
• For direct-heat BBQ, get a drum style smoker (or similar direct heat smoker) heated up to between 325 and 350 degrees Fahrenheit. Place the chicken thighs in the smoker, skin-side up. Cook until the internal temperature of the thighs reach about 130, and then turn them skin-side down. Continue cooking until the internal temperature reaches about 165, and then turn them back, skin-side up. Then start brushing the skin side of each thigh with the jalapeno glaze. Do this 2 or 3 times, separated by a few minutes. Once the internal temperature of the chicken reaches 185, remove them from the smoker.
• For using a propane or charcoal grill, start with indirect heat. Get the grill heated up over medium flame, and place the chicken over a burner that is turned off, or an area of the grill with no coals beneath it. Cook until the internal temperature reaches about 130. Then turn the thighs over and move them over the flame. Cook skin-side down for a few minutes, until the skin gets some deep color (but not burnt). Then move the chicken back to the “cool” side of the grill and turn them back over, skin-side up. Begin brushing with the jalapeno glaze, while keeping the thighs skin-side up on indirect heat. Repeat this every few minutes, until the internal temperature reaches 185. Then remove from the grill.
• Let the chicken thighs rest about 10 minutes before serving.