Killer Hogs Mississippi White Sauce

Chicken thighs are hard to beat on a pellet grill, but this method takes them a step further. I’m cooking these bone-in, skin-on chicken thighs hot and fast at 400 degrees until that skin gets bite-through with just a little crisp and the fat is fully rendered. Then instead of finishing them with traditional BBQ sauce, I dunk them in Mississippi White Sauce for a completely different flavor. It’s not the prettiest plate, but that tangy white sauce against that smoky, well-seasoned chicken hits in a way regular BBQ sauce doesn’t. WHAT MALCOM USED IN THIS RECIPE: - Killer Hogs Mississippi White Sauce https://bit.ly/KillerHogWhiteSauce - Killer Hogs AP Seasoning https://bit.ly/TheAPRub - Killer Hogs The BBQ Rub https://bit.ly/3OGctJd - Disposable BBQ Cutting Boards https://bit.ly/BBQBoards - Black Gloves https://bit.ly/NitrileBBQGloves - White Cotton Gloves https://bit.ly/HandSaver Mississippi White Sauce Chicken Thighs (Pellet Grill) This is straightforward backyard barbecue done right. Hot pit, rendered skin, simple seasoning, and finished in that tangy white sauce. It’s not the prettiest plate, but it flat-out works. Ingredients - 12–14 bone-in, skin-on chicken thighs - Killer Hogs AP Seasoning - Killer Hogs The BBQ Rub - Killer Hogs Mississippi White Sauce Directions 1. Trim the chicken - Remove any large pockets of fat, especially along the sides - Square the thighs up so they cook evenly - Don’t over-trim, you still need that fat to render 2. Season - Light coat of Killer Hogs AP Seasoning on both sides - Follow with Killer Hogs The BBQ Rub for color and flavor - Let them sit at room temp while the pit comes up 3. Cook - Set the pellet grill at 400°F - Place thighs skin-side up and cook 45 minutes to 1 hour - Internal temp needs to be at least 175, but I like to take mine to the 195 range. 4. Sauce + Finish - Pull the chicken straight off the pit - Dunk each thigh fully in Killer Hogs Mississippi White Sauce and let the excess drip off briefly - Serve immediately - No resting, no putting them back on the grill. The contrast is the whole point. The skin stays bite-through with just enough crisp and the inside is rich and fully rendered, not greasy. The white sauce hits with tangy, creamy contrast against the BBQ rub… and yeah, it’s messy, a little unconventional but it always gets attention. Connect With Malcom Reed: http://howtobbqright.com/ Facebook - https://www.facebook.com/HowToBBQRight/ X - https://twitter.com/howtobbqright Instagram - https://www.instagram.com/howtobbqright/ TikTok - https://www.tiktok.com/@howtobbqright/ Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ For Malcom's BBQ Supplies visit - https://h2qshop.com/