When we had those single digit days just before the storm I had some chicken thighs but I wasn’t about to try to be outdoors manning the grill so I tried chicken thighs in the crock pot (well the crock pot and other things).
First I cooked a pound of bacon for breakfast for the family and left the bacon fat in the pan on the stove.
Then I pat dry all the chicken thighs with paper towels and lightly seasoned them with salt and pepper.
Next tossed them a couple of minutes on each side in the pan of bacon fat to crisp up the skin.
After that I chopped up a couple of cloves of garlic and put the chicken thighs in the bottom of the crock pot and again seasoned with salt pepper and tossed in teh garlic and then covered with store bought Thai Peanut sauce.
No braising liquid is needed as the chicken thighs throw plenty of fat as it renders down.
I also had a couple of strips of bacon left over from earlier so I placed them on top of two of the thighs.
On high for 3 hours.
Next remove and place on a foiled cookie sheet and under the broiler for three minutes to crisp up the skin.
Using an old beat up Igloo cooler, I disassembled the grill and put the wood handle aside and then tossed all the parts in the cooler with some warm water and dish soap.
Then heated up more water in the electric water kettle and poured that it and shook it all up to coat the lid and vents and legs with the soapy hot water.
Placed the lid on and let it sit for twenty minutes and then went back to it and used a piece of fine steel wool to scrub her down using the soapy hot water.
Even though the grill started out caked up with dirt and gristle the technique loosened up everything to make light work of it.
I highly recommend this method. If you don’t have an old beater cooler laying around to use, there are usually tons of them for sale on Facebook marketplace. You should be able to find one for under $10.