I have become a real fan of cooking chicken with the BBQ Vortex. Typically, chicken thighs or chicken wings will take around 45 minutes to cook. I actually think you could probably reduce the cooking time slightly to 35-40 minutes which is what I will try next time. Using the vortex always delivers a crispy outer skin, but cut into the chicken and you have a lovely juicy piece of chicken.
Now for the Cook
So I own a BBQ Vortex, which is basically a funnel-shaped metal tube which allows you to cook BBQ in a variety of ways. I typically use the Vortex to do my Chicken Wings but you can cook lots of different foods with it. It helps to create a really high and intensive heat which helps crisp up the chicken without burning it.
The BBQ Vortex sits in the center of the BBQ (if you have a kettle BBQ) and then your Chicken Thighs are placed around the outside. Using the BBQ Vortex they take approximately 45 minutes to cook. I tend to also add a chunk of wood directly on the BBQ Vortex to add a smokey flavour to the chicken.
If you don’t own a BBQ Vortex, you could cook these using an indirect method for around 45 minutes to 1 hour and then cook directly for a few minutes to crisp them up. Again, cooking indirectly I would recommend adding some wood chunks or wood chips to add a little smokiness.
For this cook I used Hot BBQ Rub from Killer Hogs. I placed the thighs in a food bag and added the rub and left in the fridge for 2 hours. To finish I used the Amazing Glaze from The Slabs – this is definately an optional step.
Glazed BBQ Vortex Chicken Thighs
- Prep Time10 min
- Cook Time45 min
- Total Time55 min
For the Chicken Thighs
- 6 Boneless Chicken Thighs (skin on)
- 3 Tbsp of Hot BBQ Rub from Killer Hogs
- 3 Tbsp Amazing Glaze from The Slabs
Start by placing your Chicken Thighs in a food bag and add the Hot BBQ Rub. Seal the bag and shake the bag making sure you fully cover all of the thighs with the rub. I placed these in the fridge for 2 hours but you could leave longer.
When you are ready to cook take the Chicken Thighs out of the fridge. I usually do this at least 30 minutes before I want to start cooking.
Take each Chicken Thigh and roll into a cylinder, and using a cocktail stick pierce the chicken to hold them in place. When your BBQ is up to temperature add the chicken to the grill.
I like to add a wood chunk to get some extra smoke. If you are using the vortex you will need to rotate the lid 90 degrees every 15 minutes to get an even cook of the thighs.
After 40 minutes, lift the lid and remove the cocktail stick from each thigh. Brush each of the Chicken Thighs with the glaze, then replace the lid and cook for a further 5 minutes.
Remove the Chicken Thighs and let them rest for 5 minutes before serving.