Barbecued Chicken Thighs with Brown Sugar-Hickory Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Paulette Sexton of Tustin, California, writes: Although I've loved to cook since I was a kid, I didn't really hone my kitchen skills until my husband and I started entertaining frequently. When we were first married, we had dinner parties several times a week it got to the point where people would call me around 4:30 in the afternoon and ask, 'What's for dinner?' We're still having people over and we're still informal, especially in the summer. Everyone sits around the large island in our kitchen, drinking wine and eating appetizers. Usually there's grilled chicken or fish or a simple main-course salad for dinner. It's our favorite menu. Paulette likes to use chicken thighs because they stay so moist. Her barbecue sauce is also great on ribs. Ingredients:
1/2 cup soy sauce |
1/2 cup ketchup |
1/2 cup bottled chili sauce |
1/2 cup bottled hickory-flavor barbecue sauce |
1/2 cup (packed) golden brown sugar |
6 tablespoons fresh lemon juice |
3 garlic cloves, crushed |
2 teaspoons onion powder |
1 teaspoon hot pepper sauce |
1/2 teaspoon dry mustard |
nonstick vegetable oil spray |
12 chicken thighs with skin and bones |
Directions:
1. Bring first 10 ingredients to boil in medium saucepan, whisking to blend. Reduce heat to low; simmer 10 minutes. (Can be made 1 week ahead. Cover and refrigerate.)
2. Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down; cook until skin browns, about 8 minutes. Turn chicken over and continue grilling until cooked through, about 8 minutes longer. Transfer 1 cup barbecue sauce to small dish. Brush skin side of chicken with sauce from dish; turn skin side down and cook 2 minutes. Brush chicken with more sauce; turn skin side up and grill 2 minutes. Arrange chicken on platter. Serve with remaining sauce.
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