Ingredients
Chicken & Toppings
- Twenty-four 6-inch (15 cm) bamboo skewers, soaked in water for at least 1 hour, or metal/flexible skewers
- 8 boneless chicken thighs
- 3 + 2 tbsp (90 mL) Bone Dust BBQ Spice (see recipe below)
- 1 large red onion, sliced into rings
- 1 large white onion
- 1 large sweet yellow onion (Vidalia, Maui, or Texas Sweets)
- Drizzle of olive oil
- Drizzle of Maker's Mark bourbon
- 1 cup (250 mL) gourmet-style barbecue sauce
- 2 cups (500 mL) kettle-cooked sour cream and onion potato chips
- 2 tbsp (30 mL) chopped fresh chives
Bone Dust BBQ Spice
- ½ cup (125 mL) paprika
- ¼ cup (60 mL) chili powder
- 3 tbsp (45 mL) salt
- 2 tbsp (30 mL) ground coriander
- 2 tbsp (30 mL) garlic powder
- 2 tbsp (30 mL) white sugar
- 2 tbsp (30 mL) curry powder
- 2 tbsp (30 mL) hot mustard powder
- 1 tbsp (15 mL) freshly ground black pepper
- 1 tbsp (15 mL) dried basil
- 1 tbsp (15 mL) dried thyme
- 1 tbsp (15 mL) ground cumin
- 1 tbsp (15 mL) cayenne pepper
Instructions
Method: Direct grilling
Equipment: Skewers, cooking grid
- Rub the chicken thighs with 3 tbsp (60 mL) Bone Dust BBQ Spice, pressing the spices into the meat.
- Skewer each thigh with two skewers in an X pattern to keep them flat while grilling. Refrigerate until ready to cook.
- Set the EGG for direct cooking at 500°F/260°C.
- Slice the onions into rings and place them in a large bowl.
- Season the onions with 2 tbsp (30 mL) Bone Dust BBQ Spice, olive oil, and a drizzle of bourbon. Mix well.
- Grill the onions for 6–8 minutes per side until lightly charred and tender.
- Transfer the onions to a bowl, drizzle with a little more bourbon and barbecue sauce, and keep warm.
- Brush the chicken thighs with a little oil.
- Grill the chicken, skin side down, for 6–8 minutes per side until fully cooked (internal temperature of at least 160°F/70°C).
- Baste the chicken with barbecue sauce after flipping.
- Remove the chicken from the grill, take out the skewers, and set aside.
- Crush the sour cream and onion potato chips and sprinkle over the grilled onions.
- Add the chopped chives and mix well.
- Place a mound of the grilled onion mixture on top of each grilled chicken thigh.
- Serve immediately and enjoy!
