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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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
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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