Memphis BBQ Chicken Recipe | Smoky Bark

This Memphis BBQ chicken is a home recipe using dry rub on bone-in, skin-on thighs. Allow approximately 35–45 minutes for the BBQ, but treat this as planning: size, appliance and starting temperature make a difference. Check the core of several pieces. A seasoned exterior and crisp chicken skin are not the same.

Pouch of Memphis BBQ Rub with red spice blend

What do you need?

  • 6–8 bone-in, skin-on chicken thighs
  • Memphis BBQ Rub: originally 40–50 g; adjust to the current label, chicken weight and salt content

Use Memphis BBQ Rub to taste and according to its label. Check current packaging for ingredients and allergens too. You also need a suitable BBQ or oven, a core thermometer, clean tongs and a clean serving plate.

Preparation

Step 1: prepare chilled

Keep chicken chilled until preparation. If needed, pat a very wet surface dry with clean kitchen paper and distribute rub over the thighs according to its label and salt content. Cook immediately or keep covered in the fridge within the chicken's shelf life. Waiting thirty minutes to two hours is optional, not compulsory. Wash hands and clean work surfaces and utensils after handling raw chicken.

Cooking on the BBQ

Step 2: prepare indirect heat

Prepare the BBQ according to its instructions for indirect heat around 180–200°C. Keep a direct zone available for optional browning later. Place thighs skin-side up away from the direct heat source. Set aside clean utensils and a clean plate for cooked chicken.

Step 3: cook and check the core

Cook indirectly and allow approximately 35–45 minutes for planning. Check the thickest meat of several thighs without bone contact and measure at least 74°C at all relevant measuring points. Around 80°C is a possible texture choice for these thighs, not a different general safety minimum or juiciness guarantee. Optionally finish briefly over direct heat under supervision. Move back if there are flames, rapid browning or spices become too dark.

Step 4: serve cleanly

Put cooked thighs on a clean plate with clean utensils. Serve immediately or rest briefly if preferred. Five minutes of resting does not guarantee juiciness or correct undercooking. Use only clean serving sauce without raw-chicken contact.

Cooking in the oven

  1. Preheat the fan oven to approximately 200°C.
  2. Put thighs on a suitable rack above a baking tray.
  3. Allow approximately 35–40 minutes, but measure at least 74°C in the thickest meat of several pieces without bone contact. Around 80°C can be a texture choice.
  4. If needed, use the grill briefly for extra browning. Stay beside it and stop before spices burn. Brown colour does not prove a safe core temperature.

Tips

  • Thigh and breast give different textures; more fat does not guarantee a juicy result.
  • A surface that is not too wet and controlled heat can help browning, but dry rub does not guarantee crisp skin.
  • Adjust rub dosage to salt content and any other seasoning. More rub is not automatically better.
  • Times are guides. Check every thigh; exterior colour and clear juices do not replace temperature measurement.

Serving

Serve with coleslaw, grilled corn and baked beans, for example, or a sour cream and chive dip. Keep cold sides and dips chilled until serving.

→ Memphis BBQ Rub
→ Memphis pulled pork
→ Memphis rub guide: flavour and use
→ Starter Pack: current choices

Storing leftovers

Divide cooked meat into small, shallow portions and cool quickly. Refrigerate within 2 hours, or 1 hour above approximately 32°C ambient temperature. Store around 4°C and use within 2 days or freeze promptly. Thoroughly reheat only the required, safely stored portion to at least 74°C. Reheating does not repair unsafe storage.

More about BBQ techniques

→ BBQ core temperatures
→ Choosing and using smoking wood
→ Using a core thermometer