Pennsylvania Coal Region Barbecue Recipe

Chicken thighs: These are the main protein for the dish, providing a juicy and flavorful base.

Barbecue sauce: Adds a sweet and tangy flavor to the chicken, giving it that classic barbecue taste.

Olive oil: Used to brush the chicken, helping to keep it moist and adding a subtle richness.

Salt: Enhances the natural flavors of the chicken and other ingredients.

Black pepper: Adds a mild heat and depth of flavor to the dish.

To ensure your chicken thighs are cooked evenly and remain juicy, use a meat thermometer to check the internal temperature. The chicken should reach an internal temperature of 165°F. This will help you avoid overcooking or undercooking. Additionally, let the chicken rest for a few minutes after grilling to allow the juices to redistribute, resulting in a more flavorful and tender bite.

• chicken thighs - Substitute with chicken drumsticks: Chicken drumsticks have a similar flavor and texture, making them a suitable alternative for grilling or barbecuing.

• chicken thighs - Substitute with pork chops: Pork chops can provide a different but complementary flavor profile, and they cook similarly on the grill.

• barbecue sauce - Substitute with teriyaki sauce: Teriyaki sauce offers a sweet and savory flavor that can complement grilled meats well, though it will give a different taste profile.

• barbecue sauce - Substitute with homemade ketchup and honey mixture: Mixing ketchup with honey can mimic the sweetness and tanginess of barbecue sauce.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high smoke point, making it a good alternative for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, suitable for grilling and barbecuing.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• salt - Substitute with sea salt: Sea salt can provide a slightly different texture and flavor, but it works similarly in seasoning.

• black pepper - Substitute with white pepper: White pepper has a slightly milder flavor but can be used similarly to black pepper.

• black pepper - Substitute with cayenne pepper: Cayenne pepper will add a bit of heat and spice, offering a different but interesting flavor profile.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Place the cooled chicken in an airtight container or wrap it tightly in aluminum foil or plastic wrap. This will help maintain its moisture and flavor.
• Store the barbecue chicken in the refrigerator if you plan to consume it within 3-4 days. Ensure the temperature is set to 40°F (4°C) or below.
• For longer storage, place the wrapped chicken in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When freezing, try to remove as much air as possible from the bag or container to prevent freezer burn. This will help preserve the texture and taste of the chicken.
• To reheat refrigerated barbecue chicken, preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it with aluminum foil to retain moisture. Heat for about 20 minutes or until warmed through.
• For reheating frozen chicken, allow it to thaw in the refrigerator overnight. Once thawed, follow the same reheating instructions as for refrigerated chicken.
• If you're in a hurry, you can use the microwave to reheat the chicken. Place it on a microwave-safe plate, cover it with a microwave-safe lid or another plate, and heat on medium power in 1-2 minute intervals until hot.
• To maintain the barbecue sauce's flavor, you can brush a little extra sauce on the chicken before reheating. This will enhance its taste and keep it moist.
• Avoid reheating the chicken multiple times, as this can dry it out and reduce its quality. Only reheat the portion you plan to eat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken thighs in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  5. Optionally, brush with additional barbecue sauce during the last 5 minutes of reheating.

• Microwave Method:

  1. Place the chicken thighs on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Microwave on medium power for 2-3 minutes.
  4. Check the temperature and continue heating in 30-second intervals until the chicken is thoroughly heated.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Place the chicken thighs in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping occasionally, until the chicken is heated through.
  5. Optionally, add a splash of barbecue sauce to the skillet for extra flavor.

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Place the chicken thighs on the grill.
  3. Grill for about 5-7 minutes, flipping halfway through.
  4. Brush with additional barbecue sauce during the last few minutes of reheating.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken thighs in the air fryer basket.
  3. Heat for about 5-7 minutes, shaking the basket halfway through.
  4. Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.

• Grill: Used to cook the chicken thighs to perfection, imparting a smoky flavor.

• Tongs: Essential for flipping the chicken thighs on the grill without piercing the meat.

• Basting brush: Used to apply the olive oil and barbecue sauce evenly on the chicken thighs.

• Meat thermometer: Ensures the chicken thighs are cooked to a safe internal temperature.

• Cutting board: Provides a clean surface to season the chicken thighs before grilling.

• Knife: Used to trim any excess fat from the chicken thighs before cooking.

• Measuring spoons: Ensures accurate measurement of salt, pepper, and olive oil.

• Small bowl: Holds the olive oil, salt, and pepper mixture for easy application.

• Plate: Used to rest the chicken thighs after grilling, allowing the juices to redistribute.

Preheat the grill: Start preheating your grill while you prepare the chicken thighs to save time.

Marinate in advance: Season and marinate the chicken the night before to enhance flavor and reduce prep time.

Use a meat thermometer: Ensure the chicken is fully cooked without guessing by using a meat thermometer.

Batch cooking: Grill extra chicken thighs and store for quick meals later in the week.

Clean as you go: Keep your workspace tidy by cleaning up while the chicken is grilling.