SuckleBusters Clucker Dust BBQ Rub for Chicken<\/a>.<\/p>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”Ingredients Row” _builder_version=”4.27.4″ custom_margin=”|||” custom_padding=”||0px|” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_code module_class=”no-print” _builder_version=”4.27.4″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” global_module=”417″ saved_tabs=”all” global_colors_info=”{}” theme_builder_area=”post_content”]Print Recipe<\/button[\/et_pb_code][et_pb_text admin_label=”Title” _builder_version=”4.27.4″ text_font=”Cormorant Garamond||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” custom_margin=”0px||||false|false” custom_padding=”10px||||false|false” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” global_module=”418″ saved_tabs=”all” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\nIngredients<\/h3>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Montserrat||||||||” text_text_color=”#1e1e1e” ul_font=”||||||||” ul_line_height=”2em” width=”100%” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%” hover_enabled=”0″ global_colors_info=”{}” theme_builder_area=”post_content” sticky_enabled=”0″]<\/p>\n
\n3 lbs<\/strong> Chicken Thighs (about 6 to 8, bone-in and with skins)<\/li>\nOlive Oil (to brush skins, alternatively use olive oil spray)<\/li>\n Guga’s Rub (see the link in the description above for the recipe)<\/li>\n<\/ul>\n[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row custom_padding_last_edited=”off|desktop” admin_label=”Instructions Header Row” _builder_version=”4.27.4″ custom_margin_last_edited=”off|desktop” custom_padding=”||||false|false” custom_padding_tablet=”|||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text admin_label=”Title” _builder_version=”4.27.4″ text_font=”||||||||” header_font=”||||||||” header_2_font=”Cormorant Garamond|600|||||||” header_2_font_size=”36px” text_orientation=”center” custom_padding=”||||false|false” animation_style=”fade” global_module=”419″ saved_tabs=”all” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step by Step Instructions<\/h3>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ admin_label=”Step by Step Instructions Row” _builder_version=”4.27.4″ custom_margin=”|||” custom_padding=”|||” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px||true|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 1:\u00a0<\/h5>\n Fill a large pot with water and bring it to a boil. Preheat your oven to 400 degrees. Line a large baking pan (at least 1 inch deep) with aluminum foil for easy cleanup. Take Chicken out of refrigerator to come to room temperature while the oven is preheating and the water is coming to a boil.<\/span><\/p>\n[\/et_pb_text][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 2:<\/h5>\n Remove the chicken thighs from their packaging and place them skin side up on a grate over your sink. Carefully move the pot of boiling water over to your sink right next to the chicken. Pour 3 to 4 ladles full of water over skins of each chicken thigh, one at a time. As you do this you will see the skin on each thigh contract and curl up.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/20221220_165824-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”20221220_165824-cropped.webp” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/20221220_165920-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”20221220_165920-cropped.webp” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 3:<\/h5>\n Take the chicken thighs off of the grate and put them skin side down on paper towel to soak up as much moisture as possible. Season the meat side (not the skin side) while they are on the paper towel using Guga’s rub or the rub of your choice. Don’t be afraid to go heavier then usual with the seasoning. The thighs will be cooking skin side up so the seasoning will be on the bottom and will dilute with the juices from the cooking chicken.<\/span><\/p>\n[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 4:<\/h5>\n Place the chicken thighs skin side up on the foil lined pan. Spray the skins with a light coating of olive oil.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/20221220_170842-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”20221220_170842-cropped.webp” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][et_pb_text _builder_version=”4.27.4″ text_font=”Cormorant Garamond|500|||||||” text_text_color=”#1e1e1e” text_font_size=”20px” text_line_height=”1.8em” header_font=”||||||||” header_5_font=”Montserrat||||||||” header_5_line_height=”1.8em” custom_margin=”||0px|” custom_padding=”36px||36px|” animation_style=”fold” animation_direction=”bottom” animation_intensity_fold=”5%” animation_starting_opacity=”100%” border_color_all=”rgba(51,51,51,0.1)” border_width_bottom=”1px” locked=”off” global_colors_info=”{}” theme_builder_area=”post_content”]<\/p>\n
Step 5:<\/h5>\n Bake chicken in the oven at 400 degrees for about 35 minutes. Make sure the internal temperature is at least 175 degrees. Turn your oven to broil for 3 to 5 minutes to really crisp up the skins.<\/span><\/p>\n[\/et_pb_text][et_pb_image src=”https:\/\/depadova.net\/main\/wp-content\/uploads\/2025\/10\/20221220_175548-cropped.webp” _builder_version=”4.27.4″ _module_preset=”default” theme_builder_area=”post_content” title_text=”20221220_175548-cropped.webp” hover_enabled=”0″ sticky_enabled=”0″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_3,1_3,1_3″ admin_label=”Additional Recipe Images Row” module_class=”no-print” _builder_version=”4.27.4″ custom_margin=”||||false|false” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][\/et_pb_column][et_pb_column type=”1_3″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||” theme_builder_area=”post_content”][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” global_module=”476″ global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][et_pb_comments _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”post_content”][\/et_pb_comments][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"
This recipe uses a trick I borrowed from Internet Chef Guga to help make the skins more crispy. The trick is to pour boiling water over the chicken skins before you cook them in the oven. The boiling water helps to make the skins more crispy when they are cooked. These juicy, delicious chicken thighs […]<\/p>\n","protected":false},"author":1,"featured_media":2271,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_et_pb_use_builder":"on","_et_pb_old_content":"\r\n\r\nThis recipe uses a trick I borrowed from Internet Chef Guga to help make the skins more crispy. The trick is to pour boiling water over the chicken skins before you cook them in the oven. The boiling water helps to make the skins more crispy when they are cooked.\n\nThese juicy, delicious chicken thighs have become a regular in our dinner rotation. \n\nFor the seasoning use Guga\u2019s Rub for Pork, Chicken or Fish<\/a> or you can use another chicken rub. A great option is SuckleBusters Clucker Dust BBQ Rub for Chicken<\/a>.\r\n\r\nEntrees\r\n\r\nChicken Thighs|Guga's Rub|Olive Oil\r\n\r\nAmerican\r\n\r\n\r\n\r\n3 lbs : about 6 to 8, bone-in and with skins\r\n\r\n :\u00a0to brush skins, alternatively use olive oil spray\r\n\r\n :\u00a0see the link in the description above for the recipe\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n :\u00a0\r\n\r\n\r\n\r\nFill a large pot with water and bring it to a boil. Preheat your oven to 400 degrees. Line a large baking pan (at least 1 inch deep) with aluminum foil for easy cleanup. Take Chicken out of refrigerator to come to room temperature while the oven is preheating and the water is coming to a boil.\r\n\r\n\r\n\r\nRemove the chicken thighs from their packaging and place them skin side up on a grate over your sink. Carefully move the pot of boiling water over to your sink right next to the chicken. Pour 3 to 4 ladles full of water over skins of each chicken thigh, one at a time. As you do this you will see the skin on each thigh contract and curl up.\r\n\r\n\r\n\r\nTake the chicken thighs off of the grate and put them skin side down on paper towel to soak up as much moisture as possible. Season the meat side (not the skin side) while they are on the paper towel using Guga's rub or the rub of your choice. Don't be afraid to go heavier then usual with the seasoning. The thighs will be cooking skin side up so the seasoning will be on the bottom and will dilute with the juices from the cooking chicken.\r\n\r\n\r\n\r\nPlace the chicken thighs skin side up on the foil lined pan. Spray the skins with a light coating of olive oil.\r\n\r\n\r\n\r\nBake chicken in the oven at 400 degrees for about 35 minutes. Make sure the internal temperature is at least 165 degrees. Turn your oven to broil for 3 to 5 minutes to really crisp up the skins.\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\n\r\nLou\r\n\r\n ","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[17],"tags":[],"cuisine":[24],"class_list":["post-784","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-entrees","cuisine-american"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/depadova.net\/main\/wp-content\/uploads\/2025\/09\/20221220_175548-featured.jpg?fit=671%2C730&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/784","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/comments?post=784"}],"version-history":[{"count":3,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/784\/revisions"}],"predecessor-version":[{"id":2280,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/posts\/784\/revisions\/2280"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/media\/2271"}],"wp:attachment":[{"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/media?parent=784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/categories?post=784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/tags?post=784"},{"taxonomy":"cuisine","embeddable":true,"href":"https:\/\/depadova.net\/main\/wp-json\/wp\/v2\/cuisine?post=784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}