Dunk ‘n Burn Chicken Thighs

This preparation for chicken uses fairly high heat and you need to pay attention to the grill, turning and dunking often. Switch out your tongs once the chicken is nearly done to avoid cross contamination and be sure your chicken hits an internal temperature of 165 F.

| Serves 4 |


  • 8 chicken thighs, skin on, bone-in
  • 1/2 cup (125ml) basic BBQ rub
  • 2 cups (500ml) cider vinegar
  • 1/2 cup (125ml) bbq sauce (your

    favourite brand)


1. Get the charcoal red hot, 350 F or higher. In a large bowl, dissolve the rub into the vinegar and marinate the chicken thighs, turning a few times. You can do this ahead of time if you like.

2. Lay the thighs on the hot grill, skin side down and let them get a good scald for 3-5 minutes with the lid closed. Pull the chicken off, dunk into the vinegar mixture and place back on the grill. Repeat this action several times, letting the skin get some good colour but not too black or it will get bitter.

3. After 15 minutes, the chicken will be getting nearly done. Add the bbq sauce to the vinegar mix (if you are running low, just add a bit more vinegar) and dunk the chicken thighs once more then finish off on the grill to develop a rich red glaze on both sides. Once the chicken is cooked through, serve immediately with a side of hot sauce.