Mise en place all ingredients for the Spicy BBQ Rub
To make the BBQ Chicken Rub first process the bacon in food processor into paste.
Then add to the bacon paste smoked paprika, cayenne pepper, chili powder, garlic powder, onion powder, white pepper, salt, continue processing bacon paste mixture. Note paste will become very thick.
While paste mixture is processing add chunks of butter a piece at a time. This mixture should become more creamy.
Then add the oil & honey while processing paste so the mixture will become workable spicy paste.
Place the prepared Spicy BBQ Rub in container covered and labeled and refrigerated.
Rub the BBQ Chicken Thighs
Remove bones from chicken thighs, trim excess fat and chicken skin. Apply a generous amount of BBQ Chicken Rub paste to each chicken thigh. Rub the paste evenly over each thigh. Refrigerate for 20 minutes. While set up grill or smoker.
Grilling BBQ Chicken
Set up Grill to temperature of 325 to 350°F, add smoking chips or chunks. Place the Spicy Rubbed Chicken Thighs skin side up on grill using indirect heat. Put a drip pan this 12 oz of beer under grill grids. Close the lid of grill and cook chicken thighs to internal temperature of 165°F.
When chicken thighs reach internal temperature of 165° remove from grill/smoker.
Place Spicy BBQ Chicken Thighs onto platter. Cover with foil to rest for 5 minutes.
This rub can be modified to your spicy taste, by reducing or increase cayenne pepper, Sriracha sauce and chili powder.
Heat oil and diced bacon in dutch oven, cooking bacon until crisp. Remove bacon and set aside. Season each of chicken thighs with salt and black pepper then, add to the dutch oven chicken thighs skin down and brown skins on chicken, then turn chicken thighs over browning well. Remove chicken to resting plate.
Add to dutch oven, minced garlic and finely chopped onion continue cooking on medium heat until onions are lightly brown.
Add the sherry to dutch oven and deglaze bottom of the dutch oven, cooking almost all sherry off, then add chicken thighs, bay leaf and cinnamon stick, chopped finely tomatoes and chicken stock. Cover with lid and bring braised chicken to simmer.
Place covered pan of chicken thighs in 325°F oven and braise for 50 minutes.
After 50 minutes of braising time in oven, test with pairing knife piercing chicken thigh with knife it should go into meat easy. If not continue cooking for another 10 minutes.
Remove Braised Chicken Thighs from the oven, take cover off and remove chicken thighs from dutch oven onto resting plate. Once thighs have cooled enough, take the skins off each of the thighs. Discard skin.
To make the Picada thickener, place separated hard cooked egg yolk, garlic cloves, bread crumbs, toasted almonds, soaked saffron treads, and spanish paprika into blender and process, adding enough cooking liquid from Braised Chicken Thighs into smooth paste on high speed.
Pour the smooth picada mixture into dutch oven with cooking liquid mixture and bring to boil, stirring constantly until thickened, cooking about 2 to 3 minutes. Adjust seasoning with lemon juice, salt and pepper to taste and adding extra chicken stock to achieve right sauce consistency.
Arrange the chicken braised chicken thighs onto platter and pour Spanish Picada sauce over braised chicken thighs. Garnish with chopped hard cooked egg whites, chopped parsley and reserved crisp bacon. Serve at once.
Serve the Braised Chicken Thighs thicken with Spanish Picada along with a bowl of white fluffy rice and crunchy french style bread.