Skip to main content
Donate

Weekend Recipe: Barbecued Chicken Thighs

June 6, 2016
Support Provided By

For tender, juicy chicken thighs packed with flavor, with a sticky, shiny glaze, check out this barbecue recipe from Cook's Country.

We first spice-rub the thighs and then let them sit for 1 hour in a disposable pan. Then we pour an easy pantry barbecue sauce over the top and grill-braise the thighs with smoke, skin side down, to render the fat, and infuse the chicken with flavor. To finish the chicken, we transfer it skin side up to the hotter side of the grill, brush the chicken with an apple jelly glaze, and grill the thighs to glistening, sticky perfection.

Barbecued Chicken Thighs
Serves 4 to 6

The seasoned chicken thighs need to sit for 1 hour before grilling. We prefer Frank’s RedHot Original Cayenne Pepper Sauce for this recipe. If you use Tabasco, reduce the amount to 2 teaspoons in the broth

bbq chicken thighs

INGREDIENTS

2 tablespoons packed brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon pepper
1 teaspoon white pepper
3/4 teaspoon granulated garlic
4 pounds bone-in chicken thighs, trimmed
1(13 by 9-inch) disposable aluminum roasting pan
1/2 cup plus 2 tablespoons bottled barbecue sauce
1/2 cup chicken broth
7 garlic cloves (6 sliced thin, 1 minced)
3 tablespoons Worcestershire sauce
3 tablespoons hot sauce
2 tablespoons apple jelly
1 1/2 cups wood chips

INSTRUCTIONS

1. Combine 1 tablespoon sugar, salt, paprika, pepper, white pepper, and granulated garlic in bowl. Set aside 4 teaspoons spice mixture. Place chicken in disposable pan and season all over with remaining spice mixture. Flip chicken skin side down and let sit at room temperature for 1 hour.

2. Meanwhile, whisk 1/2 cup barbecue sauce, broth, sliced garlic, Worcestershire sauce, and 2 tablespoons hot sauce together in bowl; set aside. In separate bowl, microwave jelly until melted, about 30 seconds. Stir minced garlic, remaining 2 tablespoons barbecue sauce, remaining 1 tablespoon sugar, and remaining 1 tablespoon hot sauce into jelly; set glaze aside.

3. Just before grilling, soak wood chips in water for 15 minutes, then drain. Using large piece of heavy-duty aluminum foil, wrap soaked chips in foil packet and cut several vent holes in top.

4A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour into steeply banked pile against side of grill. Place wood chip packet on coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot and wood chips are smoking, about 5 minutes.

4B. FOR A GAS GRILL: Remove cooking grate and place wood chip packet directly on primary burner. Set grate in place, turn all burners to high, cover, and heat grill until hot and wood chips are smoking, about 15 minutes. Leave primary burner on high and turn off other burners. (Adjust primary burner as needed to maintain grill temperature of 350 to 375 degrees.)

5. Pour broth mixture over chicken in pan. Place pan on cooler side of grill, cover (positioning lid vent over chicken for charcoal), and cook for 30 minutes (chicken will be about 140 degrees).

6. Remove pan from grill. Using tongs, transfer chicken skin side up to cooler side of grill. (Discard cooking liquid.) Brush chicken skin with half of glaze, then sprinkle with reserved spice rub. Cover and cook for 15 minutes.

7. Brush chicken skin with remaining glaze. Cover and cook until glaze has set and chicken registers 175 degrees, 25 to 30 minutes longer. Transfer chicken to platter, tent loosely with foil, and let rest for 15 minutes. Serve.

Support Provided By
Read More
A black and white photo of an adult dressed as the easter bunny with a giant costumed head, holding a little girl on their left who gives it a kiss on the cheek and, with his right arm, holding a little boy who brings his hands to his eyes as though wiping away tears.

Behold the Bunnies and Bonnets of L.A.'s Past Easter Celebrations

The onset of the spring season heralds the arrival of fragrant flowers in bloom — and all the critters that enjoy them, including the Easter bunny and families who anticipate his arrival with egg hunts, parades and questionable fashion choices.
By Sandi Hemmerlein
A black and white image of an elephant holding a broom with its trunk. A man is seen near the elephant, walking towards the animal.

Lions and Tigers and Cameras! How the Movies Gave Los Angeles a Zoo

The early days of the movies in Los Angeles inadvertently allowed visitors to experience the largest collection of animals in the western United States. When animals weren't appearing in a movie, they were rented out to other film companies, performed for studio visitors, or in the case of filmmaker William Selig's collection — an opportunity to create one of Los Angeles' first zoos.
By D.J. Waldie
A vertical, black and white portrait of a blonde woman wearing a sparkly four-leaf clover costume as she holds her arms out and extends a leg as though in a curtsy.

Irish for a Day: L.A.'s History of 'Going Green' on St. Patrick's Day

Whether it was a parade, dance, tea party, home celebration or just enjoying a good ol' wee dram of whisky, here's a photo essay of how Los Angeles donned its green apparel to celebrate St. Patrick's Day and embrace the luck o' the Irish over the years.
By Sandi Hemmerlein