Bone in Skin on Chicken Thighs
3 cups Chicken Stock
¼ cup Apple Juice
Squeeze of Lemon
1 teaspoon Worchester sauce
1 Tablespoon Garlic Pepper Premium Seasoning/Rub
8 mini red Habaneros
20 small Yukon Gold Wisconsin Potatoes
Par Cook Chicken Thighs
In a large cast iron skillet pour in your chicken stock and apple juice.
Squeeze one lemon into the skillet.
Measure out your Worchester sauce and seasoning, a put them into the skillet as well.
Place the chicken thighs into the mixture Flesh Side Down/ Meat side down
Place on a good hot heat and boil for 15-20 minutes.
Take the chicken and habanero’s out of the skillet.
One the chicken reaches 120-140 degrees place onto the grill in a skin side down lower heat to simmer.
Peal and slice 5 large carrots.
Peal and chop one onion.
Add in onions, carrots, and potatoes to the skillet and turn the heat down to low.
Slow cook chicken in low heat
What kind of grills do Mad Dog & Merrill® use? Our favorite grills include Pit Boss Pellet Grills, Profire Grills, Phoenix Grills and MHP Outdoor Grills.
Where can the products used on the Midwest Grill'n show be found? Cherry De-Lite from Country Ovens, Sun Drop Soda, Awesome Shrimp and Wisconsin Potatoes.
Help us thank our sponsors by patronizing their local business. Oneida Nation and Oneida Market, and Lashbro Visual Communications.