Competition Style Chicken Thighs

Preheat your pellet grill to 350F/177C using the roast setting

Carefully remove all chicken skins preserving the shape of them

Using a sharp knife carefully debone the thighs as best you can

In a bowl combine kc rub with baking powder, mix thoroughly

Coat chicken thighs inside and out with seasoning mix

Wrap reserved chicken skin around thighs and tuck underneath

Place skin wrapped thighs on a tray and inject with stock under the skin

Add tray of chicken thighs and let smoke for 1 hour or until internal is 165F/74C

While the thighs smoke combine ingredients for glaze in a bowl and whisk

After the thighs hit temp submerge them in glaze and return to smoker

Allow the thighs and glaze to smoke for 30 mins to caramelize the sauce