Competition Chicken is the most time-intensive—and arguably the most rewarding—category in BBQ contests. While it’s the quickest meat to cook on the smoker, the painstaking prep is what sets winning boxes apart. Using skin-on, bone-in thighs, this recipe delivers the juicy texture, bold flavor, and bite-through skin that KCBS judges dream of.
Competition Chicken
KCBS-style chicken thighs have become a fan favorite among competitive BBQ teams because of their consistency, appearance, and flavor.
While other cuts like breasts and drumsticks can be unpredictable, trimmed and shaped thighs give you total control over the outcome. This method walks you through every detail, from scraping fat off the skin to perfecting a glossy glaze.
How to Make Competition Chicken
Preparation – Scraping and Trimming
Remove the chicken thighs from the fridge and gently peel back the skin, keeping it intact. Lay the skin flat, skin-side down, and use a sharp filet or boning knife to gently scrape off the fat. Be cautious—this step is all about finesse. Once the skin is scraped clean, place it on a tray in the fridge to dry.
Next, trim each thigh into a uniform rectangular shape, removing excess fat and bone nubs for a clean presentation. The goal is six identical pieces. Removing the knuckle from each end of the bone helps streamline the appearance and improve texture.
Injecting and Seasoning
Mix your dry chicken injection with chicken stock and inject evenly into each thigh until plump. Place the injected thighs into a bag or container with remaining marinade and refrigerate for at least 1 hour.
While the thighs marinate, trim the skins into tidy rectangles large enough to wrap back around the meat. Lightly season the inside of the skin with a BBQ rub. After marination, pat the chicken dry and season both sides of the thighs. Rewrap each thigh with its skin, folding any excess underneath. Press into a muffin tin to hold shape.
Smoking the Chicken
Preheat your smoker to 300°F. Use apple, hickory, or competition blend pellets. Place the muffin tin with the thighs on the smoker and baste with infused olive oil. Smoke for 30 minutes to build flavor and begin rendering the skin.
While they cook, make your finishing glaze by combining BBQ sauce, honey, and apple juice in a saucepan. Simmer gently and keep warm.
Grilling and Finishing
Remove the thighs from the muffin tin and place skin-side down directly on the grill. Increase the smoker to 350°F and cook until the internal temp reaches 150°F.
Once at temp, dip each thigh into the glaze using a deep bowl or saucepan, being careful to avoid fingerprints. Place the glazed thighs on a cooling rack or tray and return them to the smoker. Cook until the sauce sets and the internal temperature hits 160°F. Remove from the smoker and dust the bottom of each thigh with a light coat of Happy Endings Finishing Rub for that final layer of flavor.
Best Beer to Pair With Competition Chicken
American Pale Ale
Balances the sweetness of the glaze with a refreshing, citrusy finish.
Amber Lager
Smooth malt complements smoky, savory BBQ rubs.
Witbier
Its light, spiced profile pairs beautifully with the honey-sweet glaze and mild chicken flavors.
Competition Chicken
Ingredients
- 12 each Bone in skin on chicken thighs try and get the sizes to be a close a possible
- 8 oz Chicken Stock
- ¼ cup Kosmos Q Wood Fired Chicken Injection
- ¼ cup Motley Que Chicken Fixx
- 2 tbsp Big Poppa Smoker’s Happy Endings Finishing Rub
- 1 cup Flavored infused olive oil olive oil infused with garlic, sage and thyme
- 4 oz Honey may substitute agave
- ¼ cup Apple Juice
- 16 oz House of Q Competition 5 Star Sauce
Instructions
- Scrape chicken skin and trim thighs into rectangles
- Inject with marinade and refrigerate for 1 hour
- Trim skins, season inside, and rewrap around the thighs
- Place thighs in muffin tin and smoke at 300°F for 30 minutes
- Make a glaze with BBQ sauce, honey, and apple juice
- Remove thighs from tin and grill skin-side down at 350°F until 150°F internal
- Dip in glaze and return to smoker until 160°F
- Dust with finishing rub and serve