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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  • Makes: 4 servings
  • Prep: 15 mins
  • Grill: 35 mins to 40 mins

Barbecued Chicken Thighs

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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.

From the Test Kitchen

Prepare sauce up to 48 hours ahead; cover and chill.

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Nutrition Facts (Barbecued Chicken Thighs)

  • Per serving:
  • 375 kcal ,
  • 19 g fat
  • (5 g sat. fat ,
  • 129 mg chol. ,
  • 366 mg sodium ,
  • 11 g carb. ,
  • 37 g pro.
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