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Author Notes: With balmy evenings come the stirrings to have a barbecue and relax in the backyard with a cocktail or two. During the summer, we grill often and this is our favorite barbecued chicken. Our dear friend, Roz. is the inspiration for this recipe. She made a variation of it for us a number of years ago and it was a crowd pleaser. Since then I've played with the spices a bit and it has become a summer staple. First of all, I love recipes where you can marinate the chicken ahead of time and then just toss it on the grill. This marinade is full of flavor and when the chicken hits the barbecue, a glaze is brushed on. Sticky, sweet, smoky and spicy – your taste buds will be dancing! —BlueKaleRoad
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 2 tablespoons chili powder (I use a hot one)
- 1 tablespoon smoked paprika
- 1 tablespoon brown sugar
- 2 teaspoons fresh thyme leaves
- 1 teaspoon freshly ground black pepper
- 2 cloves garlic, finely minced
- 4 pounds organic chicken thighs (or a combination of other parts)
- 1/4 cup honey
- 2 tablespoons soy sauce or tamari sauce
- 1 tablespoon ketchup
- 2 teaspoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cider vinegar
- 2 tablespoons sriracha sauce
- Stir the marinade ingredients together and rub all over the chicken. Place the chicken in a large bowl and cover. Refrigerate overnight. Remove the chicken from the fridge an hour before grilling and let it sit at room temperature.
- When ready to barbecue, mix the glaze ingredients together in a small bowl. We have a gas barbecue and I turn it on high to preheat, then turn the heat to medium-low (the temperature should be about 350 degrees). Dip a scrunched up paper towel in some oil and, using tongs, rub the cooking grates to oil them.
- Place the chicken, skin side down, on the grates, brush some glaze on, close the barbecue and cook for about 20 minutes. Brush some glaze on again, flip the chicken pieces and brush glaze on the other side. Close and cook for about another 20 minutes, or until a meat thermometer registers 165 degrees inside the chicken. Brush some more glaze on, and turn over once more for a few minutes. You can turn the heat up a little to crisp the skin a bit if desired. Serve warm or room temperature.
- This recipe was entered in the contest for Your Best Barbecue
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