Barbecued Chicken Thighs

Barbecued Chicken Thighs

Prep Time: 0

Yield: 4

Thread chunks of red sweet pepper, corn on the cob, and zucchini on skewers for a quick partner to grill with the chicken thighs.

Ingredients

  • 3 tablespoons brown sugar
  • 2 tablespoons finely chopped onion
  • 2 tablespoons vinegar
  • 2 tablespoons prepared mustard
  • 1/4 teaspoon celery seed
  • 1/8 teaspoon garlic powder
  • 8 chicken thighs (about 2-1/2 pounds total)
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon salt

Instructions

  1. For sauce, in a small saucepan combine brown sugar, onion, vinegar, mustard, celery seed, and garlic powder. Bring to boiling, stirring until the sugar dissolves. Remove from heat; set aside.

    Skin chicken, if desired. In a small mixing bowl combine paprika, turmeric, and salt; rub over the chicken.

    Grill chicken on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.) Brush with sauce during the last 5 minutes of grilling or broiling.

    Make-ahead tip:
    Prepare sauce up to 48 hours ahead; cover and chill.
http://www.culinarycafe.com/2009/08/17/Barbecued-Chicken-Thighs/