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.

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  • 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
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. Makes 4 servings.

Make Ahead Tip

  • Prepare sauce up to 48 hours ahead; cover and chill.

nutrition information

Per Serving: cal. (kcal) 375, Fat, total (g) 19, chol. (mg) 129, sat. fat (g) 5, carb. (g) 11, pro. (g) 37, sodium (mg) 366, Percent Daily Values are based on a 2,000 calorie diet
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