Step 1

For 2 persons you will need approx. 500 grams of chicken thighs or 4 pieces. Remove excess fat, skin and loose pieces of chicken. Get your favorite rub or herbs and rub both sides of the chicken thighs.

Clean the cob. Remove the leaves and the silks.

Step 2

We are going to grill the chicken thighs for a longer period of time so the best way is to go indirectly. We are grilling on a higher temperature than the slow-cooks so you will still get grill stripes. Heat your bbq to 170 degrees Celsius and put the chicken on the grill.

Step 3

Turn the thighs after a few minutes so the grill stripes are on both sides of the chicken thighs. Put the corn on the grill as well and lay them on the hottest side. Grill the chicken for 10 minutes. Turn the cob every 5 minutes and make sure it is evenly browned.

Step 4

After 10 minutes it is time to glaze the thighs. In this recipe we use Don Marco’s pineapple, rum and chipotle glaze but you can use any bbq sauce of glaze you prefer. Pour the sauce in a bowl. Use a silicone brush to apply the glaze. Turn the thighs and do both sides. Grill for another 10 minutes.

Step 5

So after an overall time of 25 minutes the chicken is ready. Check core temperature if you want to be certain (70 degrees Celsius for chicken). If you think the glaze is too moist you can leave them on for another few minutes. Chicken thighs aren’t likely to become dry because their fat percentage is higher than ordinary chicken.