What you need
Twenty-four 6-inch (15 cm) bamboo skewers, soaked in water for a minimum of 1 hour, or metal skewers, or BGE flexible skewers
8 boneless chicken thighs
3 + 2 tbsp (90 mL) Bone Dust BBQ Spice (page 212)
1 large red onion, sliced into rings
1 large white onion
1 large sweet yellow onion (Vidalia or Maui or Texas Sweets)
Drizzle of olive oil
Drizzle of Maker’s Mark bourbon
1 cup (250 mL) your favorite gourmet-style barbeque sauce (I use my Crazy Canuck Sticky Chicken and Rib BBQ Sauce).
2 cups (500 mL) kettle-cooked sour cream and onion potato chips
2 tbsp (30 mL) chopped fresh chives
Rub chicken with about 3 tbsp (60 mL) Bone Dust BBQ Spice, pressing the spices into the meat. Skewer each thigh with two skewers in an X pattern. This will keep the chicken flat during grilling. Set aside, keeping refrigerated.
Set EGG for direct cooking at 500°F/260°C.
Slice the onions into rings and place in a large bowl. Season with about 2 tbsp (30 mL) Bone Dust BBQ Spice, olive oil and a drizzle of bourbon. Mix.
Grill onions for 6–8 minutes per side, until lightly charred and tender. Put the onions in a bowl. Drizzle with a little more bourbon. Drizzle in a little bit of your favorite barbeque sauce and set aside, keeping warm.
Brush the chicken steaks with a little oil. Grill steaks, starting skin side down, for 6–8 minutes per side, until fully cooked (internal temperature minimum 160°F/70°C) and the skin is crisp. Baste with your favorite barbeque sauce after the flip. Remove chicken steaks from the grill. Remove X skewers and set aside until needed.
Crush the sour cream and onion potato chips and sprinkle over the grilled onions, add chives and mix it up. Place a mound of grilled onions on top of each grilled chicken thigh and serve.