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Barbequed Chicken Thighs With Brown Sugar Hickory Sauce
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Submitted by:
John |
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Chicken Thighs are great for this recipe because they stay so moist. The barbeque sauce is great not only for this but on ribs as well. |
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INGREDIENTS:
- 1/2 cup(s) , Soy Sauce
- 1/2 cup(s) , Ketchup
- 1/2 cup(s) , Bottled Chili Sauce
- 1/2 cup(s) , Hickory-Flavor Barbecue Sauce
- 1/2 cup(s) , Golden Brown Sugar
- 6 tablespoon(s) , Fresh Lemon Juice
- 3 whole , Garlic Cloves(Crushed)
- 2 teaspoon(s) , Onion Powder
- 1 teaspoon(s) , Hot Pepper Sauce
- 1/2 teaspoon(s) , Dry Mustard
- 1 can(s) , Nonstick Vegetable Oil Spray
- 12 whole , Chicken Thighs With Skin and Bones
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| Instructions: |
Whisk first 10 ingredients together and bring to a boil in medium saucepan. Reduce heat to low; let simmer 10 minutes. (Can be made 1 week ahead. Cover and refrigerate.)
Spray grill rack with nonstick spray. Prepare barbeque grill (medium-high heat). Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down; cook for about 8 minutes until skin browns. Turn chicken over and continue grilling for another 8 minutes until cooked through. Transfer 1 cup barbeque sauce to small dish. Brush skin side of chicken with sauce from dish; turn skin side down and cook 2 minutes. Brush chicken with more sauce; turn skin side up and grill 2 minutes. Arrange chicken on platter. Serve with remaining sauce. |
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