Barbecued Chicken Thighs
Recipe from
Better Homes and Gardens
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.
Ingredients
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3 tablespoonsbrown sugarsee savings
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2 tablespoonsfinely chopped onionsee savings
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2 tablespoonsvinegarsee savings
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2 tablespoonsprepared mustardsee savings
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1/4 teaspooncelery seedsee savings
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1/8 teaspoongarlic powdersee savings
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8chicken thighs (about 2-1/2 pounds total)see savings
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1/2 teaspoonpaprikasee savings
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1/4 teaspoonground turmericsee savings
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1/4 teaspoonsaltsee savings
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.
Nutrition information
Per serving: 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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