BBQ chicken thighs with brown sugar-hickory sauce is a quick fix for the barbecue that everyone will enjoy. A simple two step recipe, perfect for those busy evenings!
Servings 6
Ingredients
| · 1/2 cup soy sauce
· 1/2 cup ketchup · 1/2 cup bottled chili sauce · 1/2 cup bottled hickory-flavour barbecue sauce · 1/2 cup (packed) golden brown sugar · 6 tablespoons fresh lemon juice |
· 3 garlic cloves, crushed
· 2 teaspoons onion powder · 1 teaspoon hot pepper sauce · 1/2 teaspoon dry mustard · Non-stick vegetable oil spray · 12 chicken thighs with skin and bones |
Directions
- Bring first 10 ingredients to boil in medium saucepan, whisking to blend. Reduce heat to low; simmer 10 minutes. (Can be made 1 week ahead. Cover and refrigerate.)
- Spray grill rack with non-stick spray. Prepare barbecue (medium-high heat). Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down; cook until skin browns, about 8 minutes. Turn chicken over and continue grilling until cooked through, about 8 minutes longer. Transfer 1 cup barbecue sauce to small dish. Brush skin side of chicken with sauce from dish; turn skin side down and cook 2 minutes. Brush chicken with more sauce; turn skin side up and grill 2 minutes. Arrange chicken on platter. Serve with remaining sauce