BBQ Smokehouse Dinner: The Ultimate Tailgate Fiesta

Allergens

Wheat (from the BBQ Smokehouse Dinner Sauce)

Ingredients

• 6 bone
• in, skin
• on chicken thighs
• 1 cup BBQ Smokehouse Dinner Rub (see recipe below)
• 2 cups wood chips, soaked in water for 30 minutes (applewood or hickory)
• 1 large pineapple, peeled, cored, and cut into rings
• 4 ears of fresh corn, shucked and cleaned
• 6 jalapeños, whole
• 1 batch BBQ Smokehouse Dinner Sauce (see recipe below)
• 1 lime, cut into wedges
• Fresh cilantro leaves for garnish BBQ Smokehouse Dinner Rub:
• 2 tablespoons paprika
• 2 teaspoons brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground mustard
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano BBQ Smokehouse Dinner Sauce:
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 1/2 cup brown sugar
• 1/4 cup molasses
• 1 tablespoon Worcestershire sauce
• 1 tablespoon yellow mustard
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt

Instructions

1. In a small bowl, mix together the ingredients for the BBQ Smokehouse Dinner Rub until well combined. Pat dry each chicken thigh and generously coat both sides with the rub, pressing it into the meat to adhere. Allow the chicken to rest while preparing the grill.
2. Preheat your gas or charcoal grill to medium high heat (around 375°F). Drain the soaked wood chips and place them directly on the hot coals or in the smoker box of a gas grill, ensuring that they produce smoke during cooking.
3. Place the chicken thighs on the preheated grill grates, skin side up, and cook for 10 minutes with the lid closed. Flip the chicken thighs and cook for an additional 10 minutes or until the internal temperature reaches 165°F. Remove from the grill and let rest.
4. Grill the pineapple rings and corn for 3 4 minutes per side until grill marks appear and the corn is tender. Set aside.
5. Grill the jalapeños, turning occasionally, until they are slightly charred, about 8 10 minutes. Remove from the grill and let cool slightly before slicing in half lengthwise.
6. In a saucepan over medium heat, combine all BBQ Smokehouse Dinner Sauce ingredients and cook for 5 minutes or until slightly thickened. Set aside.
7. To assemble the dinner, place a chicken thigh on each of six plates. Top with a pineapple ring and an ear of corn. Brush the chicken and vegetables generously with the BBQ Smokehouse Dinner Sauce. Garnish with sliced jalapeños and fresh cilantro leaves. Serve with lime wedges.

Chef’s Insight

Allow the chicken to rest before slicing into it to retain its juices.

Notes

The BBQ Smokehouse Dinner Rub can be stored in an airtight container for up to six months.