Barbecued Chicken Thighs
Thread chunks of red sweet pepper, corn on the cob, and zucchini on skewers for a quick partner to grill with these spice-rubbed chicken thighs.
Prep Time:
15 mins
Total Time:
30 mins
Servings:
Makes 4 servings.
Ingredients
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3 tablespoons brown sugar
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2 tablespoons finely chopped onion
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2 tablespoons vinegar
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2 tablespoons prepared mustard
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1/4 teaspoon celery seed
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1/8 teaspoon garlic powder
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8 chicken thighs (about 2-1/2 pounds total)
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1/2 teaspoon paprika
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1/4 teaspoon ground turmeric
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1/4 teaspoon salt
Directions
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.
2.
Skin chicken, if desired. In a small mixing bowl combine paprika, turmeric, and salt; rub over the chicken.
3.
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. Makes 4 servings.
Make-ahead tip
Prepare sauce up to 48 hours ahead; cover and chill.
Nutrition information
Calories 375, Total Fat 19 g, Saturated Fat 5 g, Cholesterol 129 mg, Sodium 366 mg, Carbohydrate 11 g, Protein 37 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Oven-Barbecued Chicken
You can serve this delightfully low-fat chicken main dish in less than an hour. The homemade barbecue sauce is brushed on before baking and passed with the chicken at dinner.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
