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Recipes

Barbecued Chicken Thighs with Brown Sugar-Hickory Sauce

By Paulette Sexton of Tustin CA

Recipe information

  • Yield

    6 Servings

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

Need to make a substitution?

Preparation

  1. Step 1

    Bring first 10 ingredients to boil in medium saucepan, whisking to blend. Reduce heat to low; simmer 10 minutes. DO AHEAD Can be made 1 week ahead. Cover and refrigerate.

    Step 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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