Servings:4
When it’s too cold to grill outside, you can mimic the flavor of barbecued chicken with your oven broiler. Between the smoky spice rub and the sweet-hot barbecue sauce, you’ll never miss the grill.
亚搏手机版官方
For the sauce
- 1/2 cup ketchup
- 1/3 cup pure maple syrup
- 2 Tbs. mild unsulfured molasses
- 2 Tbs. cider vinegar
- 1 Tbs. minced chipotle chiles (from a can of chipotles in adobo)
- 1 Tbs. Worcestershire sauce
- 1 tsp. dry mustard
- 1 tsp. onion powder
- 1/2 tsp. garlic powder
For the chicken
- 1 Tbs. sweet smoked paprika
- 1 Tbs. packed dark brown sugar
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. chipotle powder
- Kosher salt and freshly ground black pepper
- 8 large bone-in chicken thighs (about 3 lb.), skinned
- Vegetable oil, for brushing
Nutritional Information
- Calories (kcal) : 540
- Fat Calories (kcal): 180
- Fat (g): 20
- Saturated Fat (g): 5
- Polyunsaturated Fat (g): 5
- Monounsaturated Fat (g): 8
- Cholesterol (mg): 265
- Sodium (mg): 1030
- Carbohydrates (g): 41
- Fiber (g): 1
- Protein (g): 48
Preparation
Make the sauce
- In a 1- to 2-quart saucepan, whisk together the ketchup, maple syrup, molasses, vinegar, chipotles, Worcestershire sauce, dry mustard, onion powder, and garlic powder. Bring to a boil over medium heat, reduce the heat to low, and simmer gently for 15 minutes to meld the flavors. Set aside.
Make the chicken
- In a small bowl, combine the paprika, sugar, garlic powder, onion powder, chipotle powder, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Arrange the chicken on a platter or baking sheet, sprinkle both sides with the spice rub, and pat gently. Cover with plastic wrap and refrigerate for 2 to 3 hours.
- Position a rack about 4 inches from the broiler and heat the broiler on high. Line the top rack of a broiler pan with foil and slit or puncture the foil at the openings to allow fat to drain.
- Brush both sides of the chicken with oil and arrange skin side down on the pan. Broil for 5 minutes. Flip the chicken with tongs (rearranging them if the broiler heat isn’t even) and broil until they’re barely pink inside when cut into, 4 to 5 minutes. Brush the chicken with some of the sauce and broil until the sauce begins to caramelize, 1 to 2 minutes. Flip and brush the chicken with more sauce; broil until they’re just cooked through (165°F), and the sauce is nicely caramelized, 1 to 2 minutes more. Transfer the chicken to a clean platter and let rest 10 minutes before serving.
Make Ahead Tips
The sauce can be made up to 1 day ahead and refrigerated.
Tip
Chicken skin tends to cause flare-ups in the broiler, so be sure to remove it.
Related
Reviews
Rate or Review
Reviews (16 reviews)
-
Halo92| 07/04/2019Yes, this recipe has lots of ingredients and steps but just do it! I make a double batch of the rub and sauce with 12 thighs. It is truly delicious and worth the effort. I've been making it since the recipe was first published a few years ago.
-
Krispie| 05/28/2019
I LOVE this recipe. I make the BBQ sauce and keep it on hand for all my grilling recipes. This time we grilled the chicken rather than broiled it - both ways turned out wonderful.
-
BaileyWalters| 03/18/2018
I make as written but I make the sauce in large quantities and can it as it’s better than any store-bought. It’s our go-to BBQ sauce.
-
bakergal53| 08/26/2017
This recipe is outstanding. I use it as written, but I also use it on whole chickens that I rotisserie on my barbecue. I put the rub on the chickens (inside, under skin and on top of skin) about 2-3 hours before I intend to cook them and stick them in the refrigerator. I baste with the sauce in the last 2 minutes of cooking and then serve leftover sauce on the side.
If you like a sauce with a little more tang, try doubling the vinegar.
What We're Cooking Now
-
CollectionFall Grilling Recipes
-
-
![]()
![]()
CollectionOur Favorite Rosh Hashana Recipes
![]()
CollectionThe Best Recipes for Oktoberfest
![]()
CollectionSavory Ways with Apples
Write a Review