The Coop Duet
Two cuts. Two rubs. One tray that brings the fire. Boneless thighs get glazed with Sweet Heat 74 and ‘74 BBQ Sauce. Drumsticks get rubbed down in Boss Bird and grilled to perfection—no sauce needed. Whether you’re stacking them on a sandwich or passing them around with a squeeze of lime, The Coop Duet hits every note.
Ingredients
- 1½ lbs boneless, skinless chicken thighs
- 1½ lbs chicken drumsticks
- 2 tbsp Chef Paddy’s Sweet Heat 74 (for thighs)
- 2 tbsp Chef Paddy’s Boss Bird (for drums)
- ½ cup ‘74 BBQ Sauce (for glazing thighs)
- 1 tbsp olive oil
- Optional: lime wedges, pickled red onions, fresh parsley or scallions for garnish
Instructions
- Prep the chicken: Pat thighs and drumsticks dry. Toss thighs in 1 tbsp oil and coat with Sweet Heat 74. Season drumsticks separately with Boss Bird. Let both rest at room temp for 30 minutes.
- Preheat the grill: Medium-high heat, with direct and indirect zones if possible. Clean and oil the grates.
- Grill the chicken: Start both over indirect heat. Cook for 15–20 minutes, flipping occasionally, until thighs reach 160°F and drumsticks hit 170°F internally.
- Glaze & sear: Move thighs over direct heat. Baste both sides with ‘74 BBQ Sauce and grill 1–2 minutes per side until lightly charred. Drumsticks can finish over direct heat for extra crisping—no glaze needed.
- Rest & serve: Let chicken rest 5–10 minutes. Slice thighs or serve whole. Plate with lime wedges and herbs.
Chef Paddy’s Tip
- Sweet Heat caramelizes fast—don’t walk away from the grill.
- Boss Bird shines with fire and fat—no sauce required.
- This mix is built for a tray—but also perfect inside buns, wraps, or chopped into salads.
Let’s cook with heart and hustle.
