Chicken Thighs

Method

1. Bones from the chicken thighs, this might be a bit tedious but the result is worth it. Remove the skin from the meat and lay out the thighs, placing the skin to one side to cover the meat later.
2. Lightly apply the poultry seasoning to the inside and coat with BBQ sauce. Roll up the meat and wrap it up in the skin as a tight parcel. Rub in a generous amount of poultry seasoning on all sides of the finished parcels.
3. Place the butter on two aluminium barbecue trays and briefly heat them on the barbecue. Coat the trays with the liquid butter and place 4 seasoned parcels in each tray with the joined seam facing downwards.
4. Setup the smoker for indirect barbecuing, adjust the temperature to 220°C and close the lid. Place both the aluminium barbecue trays in the middle of the barbecue grill and barbecue indirectly for 40 minutes.
5. Whilst the meat is cooking make the BBQ glaze. Mix together the ketchup, sugar, vinegar, 2 tbsp water, the Worcestershire sauce and 1 ½ tbsp poultry seasoning and leave it to simmer in a pot.
6. Lift the chicken thighs out of the tray and briefly barbecue directly over the fire until crispy. Coat with the glaze before serving.