Barbecued Chicken Thighs
- 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.
- 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. Makes 4 servings.
From the Test Kitchen
Prepare sauce up to 48 hours ahead; cover and chill.
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.