Get the grill started and up to 350 degrees.
Next pull back the skin from your chicken thighs taking care to make sure that you don’t detach it all the way.
You will re-wrap the skin back on the chicken.
Remove the large pieces of fat.
Use Cactus Dust, Rub and Fish and Chicken directly on to the chicken.
Re wrap the chicken thighs with the skin and sprinkle on top with the rub.
If you need you can use toothpick to secure the skin back in place.
Just take extra care to make sure that you remove them before serving.
In aluminum pan spray with cooking spray and place chicken the pan.
You want space between the chicken so they cook evenly take care not to crowd them too much.
Put a small dab of butter in the empty spaces where the chicken is not.
Place pan on the grill without foil covering and cook for approximately 30-45 minutes.
After the 30-45 minute mark brush a generous amount of Everglades Moppin Sauce on to each chicken thigh.
We cooked our chicken thighs for an additional 10 minutes for them to reach the correct temperature.
Use your best judgement for time. If you have small pieces it will not take as long and for larger pieces it will take longer.
When correct temp is reached remove from grill and enjoy.
