2 - 3 pounds of chicken thighs (note the images above are of our boneless, skinless thighs, but this recipe works great with bone-in, skin-on thighs as well)
16 oz (1 bottle) Patterson’s Mopping Sauce
2-3 tablespoons of fresh cracked pepper
Directions
Place the thighs in a freezer bag and cover with Patterson’s Mopping Sauce - we like to add a little extra fresh cracked pepper in the marinade.
Place the marinated thighs on the grill between the hot and cooler portions of the grill. Don’t touch until them until they naturally release from the grill - this should take around 5 minutes, depending on the heat of your grill
After they release, move them to the cooler portion of the grill, baste with Patterson’s Mopping Sauce every 2 minutes and continue cooking until the internal temperature is around 165 degrees Fahrenheit.
Remove from the grill and place in an airtight container to continue cooking and rest for at least 10 minutes.
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