We won’t mince words: This is juicy, spicy, sticky, glorious barbecued chicken. One of the secrets? Chicken thighs. They cook fast, like breasts, but they have richer flavor and don’t dry out. And nutritionally speaking, the two are more similar than you’d think.
- Makes: 6 to 8 servings
- Hands On: 20 mins
- Total Time: 1 hr
- 1 tablespoon smoked paprika
- 1 tablespoon packed dark brown sugar
- 1 1/2 teaspoons kosher salt
- 2 teaspoons dry mustard, divided
- 1 1/2 teaspoons garlic powder, divided
- 1/2 teaspoon chili powder
- 1/4 teaspoon freshly ground black pepper
- 2 1/2 pounds skinless, boneless chicken thighs
- 1/2 cup ketchup
- 1/4 cup pure maple syrup
- 2 tablespoons molasses
- 1 tablespoon finely chopped chipotle chile peppers in adobo sauce
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon garlic powder
- 3 tablespoons freshly squeezed lime juice
- Lime wedges (optional)
- In a small bowl, combine smoked paprika, brown sugar, salt, 1 teaspoon dry mustard, 1 teaspoon garlic powder, chili powder and black pepper. Sprinkle and pat mixture evenly on both sides of chicken thighs. Chill, covered, for 30 minutes.
- Meanwhile, in a small saucepan, combine ketchup, maple syrup, molasses, chipotle peppers, Worcestershire sauce and the remaining 1 teaspoon dry mustard and 1/2 teaspoon garlic powder. Bring just to boiling; reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally. Set aside.
- Prepare a gas or charcoal grill for direct cooking over medium-high heat. Arrange chicken on a lightly oiled grill rack, cover grill, and cook 4 minutes. Flip and cook 4 minutes more. Stir lime juice into sauce. Brush chicken with some of the sauce, flip and cook 1 minute. Brush sauce on the second side, flip and cook 1 minute more, or until done (170 degrees ). Remove from grill; let rest 5 minutes. Serve with lime wedges for squeezing, if desired.
SOURCE: Midwest Living