Ingredients
Chicken Thighs.
Rub.
Parkay Butter.
Preparation
Take bone from thigh. Pull skin off. Trim all excess fat from thigh and scarpe fat from inside skin. Stack in 1/2 pan after forming into ball (12 thighs). Smoke in 1/2 pan (with Parkay)until done basting along the way. Remove from tray and crisp up skin.
