BARBECUED CHICKEN THIGHS
Thread chunks of red sweet pepper, corn on the cob, and zucchini on skewers for a quick partner to grill with the chicken thighs.
FOR THE SAUCE:
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
FOR THE CHICKEN:
8 chicken thighs (about 2 1/2 pounds total)
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/4 teaspoon salt
TO MAKE THE 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 or cover and chill up to 48 hours ahead.
TO PREPARE THE CHICKEN:
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.
Servings: 4
Source: Better Homes and Gardens
Thread chunks of red sweet pepper, corn on the cob, and zucchini on skewers for a quick partner to grill with the chicken thighs.
FOR THE SAUCE:
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
FOR THE CHICKEN:
8 chicken thighs (about 2 1/2 pounds total)
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/4 teaspoon salt
TO MAKE THE 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 or cover and chill up to 48 hours ahead.
TO PREPARE THE CHICKEN:
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.
Servings: 4
Source: Better Homes and Gardens
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