Did you ever think about the boneless skinless chicken thighs setting there amidst all the different cuts of chicken. I'll bet that a lot of you never ever gave them a thought or even knew that they were there. Well just like all the other chickens in the hen house there are many applications for these juicy little pieces of poultry. One of my favorites is to season them up, toss them on the grill and smother them with BBQ sauce. First of course you need to give them a rinse with some cold water, then I like to season them with some fresh ground black pepper, garlic powder and a generous amount of Cajun spice. Now if you don't have Cajun and you want spicy you can always use some cayenne pepper. Be careful though because that cayenne will knock your socks off if you get too much. Again it's really up to you how spicy you want it. If you like it hot then by all means load it up but if not be a little conservative and go lightly. You can always add more spice but it becomes very difficult to try to take it away. I like the boneless skinless thighs because they cook pretty quick and I find them to be very satisfying and full of flavor. It's going to take about 20 minutes on some medium heat to cook these guys from beginning to end so lets get started. Start them with the skin side down. ( Now you are saying but they are skinless. ) Well if you look you can tell which side used to have skin and if you can't I will tell you. It's the smooth side, the side where the bone was will be rough and uneven. Let them cook for about 5 minutes or so and give them a turn. Right away get some of your favorite BBQ sauce on them and close the lid. Give them another 5 minutes and turn them again and apply some sauce to the other side, close the lid and wait another 5 minutes or so. Now turn them one more time and apply some more sauce. Now your sauce should be caramelizing a little bit and cooking on to the chicken. If it's not and it's just kind of lying there and running off your grill may not be hot enough or you are turning too soon, on the other hand if the sauce is burning your grill is probably too hot or you are waiting too long to turn them. Not much to do about it at this point but you will know for the next time and be able to adjust the heat as needed. Any way after the final turn you should be looking at the side that used to have skin, this is the side you want to present when you plate your chicken up. Give it another 5 minutes or so after that final turn and your chicken should be done. Put it on your platter, bring it in the house and serve it up with your favorite sides. Enjoy!!!
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