Kalamazoo K750GB-2-NA, Use And Care Manual, Page: 30 / 47

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Directions
To make the Smoky Seasoned Salt (we call it Triple S Rub), combine all of the
ingredients. Store in an air-tight container in the refrigerator until use. Eight
chicken thighs will only use up about half of the rub.
Prepare the grill for grilling at about 350º over a bed of glowing coals with the
grates raised up rather high. Position the grill grate over the embers at a height
that will allow you to hold your hand a couple inches above the grate for an “8
Mississippi” count.
Brush the chicken thighs with olive oil and season liberally with Triple S Rub.
Place the chicken in the on the grill grate and roast with the skin-side up for
about 20 minutes. Flip the thighs over and roast until the skin is crisped and
browned, about 15 minutes more. Remove from the grill when it is fully cooked
and an instant-read meat thermometer registers 165ºF internal temperature away
from the bone.
Note: To make a Quadruple S Rub (Spicy Smoky Seasoned Salt), add a bit of
ground cayenne pepper and/or jalapeño powder.
Serves 8
Olive oil
8 chicken thighs (bone-in, skin-on)
For the Smoky Seasoned Salt
2 tablespoons alder wood smoked salt
1 tablespoon smoked paprika
1 tablespoon evaporated cane sugar
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/2 teaspoon ground turmeric
1/2 teaspoon celery seed
Roasted Chicken Thighs with Smoky
Seasoned Salt
Triple S is a homemade Smoky Seasoned Salt blend, and it is pure magic for chicken and
pork. Rub down the thighs with this mixture that includes smoked salt, smoked paprika and
tumeric, and grill-roast them to tender perfection with a crispy crust.