Saturday, August 23, 2014

Sweet and Tangy Barbecued Chicken Thighs

I love a good Barbecued Chicken and tangy BBQ sauce. I ran across this recipe on America's Test Kitchen but tweaked it a bit for the kind of chicken we like and for our gas grill. We like chicken thighs, they are more moist and easier to eat since they only have one bone in them. I served this with steamed veggies and the fresh corn corn bread I posted earlier. Tastes Yummo on a chilly fall evening. Enjoy!

Sweet and Tangy Barbecued Chicken
2 tablespoons packed dark brown sugar 
4 1/2 teaspoons kosher salt 
1 1/2 teaspoons onion powder 
1 1/2 teaspoons garlic powder 
1 1/2 teaspoons paprika 
1/4 teaspoon cayenne pepper 
6 pounds bone-in thigh pieces

1 cup ketchup 
5 tablespoons molasses 
3 tablespoons cider vinegar 
2 tablespoons Worcestershire sauce 
2 tablespoons Dijon mustard 
1/4 teaspoon pepper 
2 tablespoons vegetable oil 
1/3 cup grated onion 
1 garlic clove, minced 
1 teaspoon chili powder 
1/4 teaspoon cayenne pepper 
2 large EMPTY Cans (the big 28 oz. sauce washed out with label peeled off)


1. FOR THE CHICKEN: Combine sugar, salt, onion powder, garlic powder, paprika, and cayenne in bowl. Arrange chicken on rimmed baking sheet and sprinkle both sides evenly with spice rub. Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

2. FOR THE SAUCE: Whisk ketchup, molasses, vinegar, Worcestershire, mustard, and pepper together in bowl. Heat oil in medium saucepan over medium heat until shimmering. Add onion and garlic; cook until onion is softened, 2 to 4 minutes. Add chili powder and cayenne and cook until fragrant, about 30 seconds. Whisk in ketchup mixture and bring to boil. Reduce heat to medium-low and simmer gently for 5 minutes. Set aside 2/3 cup sauce to baste chicken and reserve remaining sauce for serving. (Sauce can be refrigerated for up to 1 week.)

3. FOR A GAS GRILL: Place 2 empty cans each filled half way full with water, directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 5 to 7 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees.)

4. Clean and oil cooking grate. Place chicken, skin side down, over hotter part of grill and cook until browned and blistered in spots, 2 to 5 minutes. Flip chicken and cook until second side is browned, 4 to 6 minutes. Move chicken to cooler part and brush both sides with 1/3 cup sauce. Arrange chicken, skin side up; Cover and cook for 25 minutes.

5. Brush both sides of chicken with remaining 1/3 cup sauce and continue to cook, covered, until thighs register 175 degrees, (15 to 25 minutes longer.)

6. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Serve, passing reserved sauce separately.

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