Grilled up some bone in and skin on chicken thighs. High heat to get them started and cook the skin. Then throw them in a pan with onions on the bottom and some Mauls. Only thing I would’ve done different is use two onions instead of one.
by costannnzzzaaa
6 Comments
I’ve never thought about doing them this way. Pretty cool.
What’s Mauls?
Mauls?
St. Louis style BBQ. Grill it then drown it in Maulls.
Pound for pound thighs are the best value ever
Yes, “more onions” is always a solid plan. And I do the same: thighs or whole chicken (well, and wings, too) is typically all I pick up at the store.