Friday, January 06, 2012

BBQ Chicken Thighs

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The Captain’s Dinner Plate

(And the ever-present dog fee)

 

I made the best BBQ chicken thighs last night for dinner so I thought I’d share the recipe and method with y’all.  (You know, because I love you and all.)  I found the BBQ sauce recipe on the Life as a Lofthouse Blog the other day.  It’s so delicious!

First, make your BBQ sauce.  You’ll need to reserve plenty of time for this or make it a day or two ahead so it’s ready for your chicken:

Homemade BBQ Sauce

Yields 3 1/2 cups

2 cups Ketchup

1 cup Water

1/2 cup Apple Cider Vinegar

5 Tablespoons Brown Sugar

5 Tablespoons Sugar

1/2 Tablespoon fresh Ground Black Pepper

1 Tablespoon Onion Powder

1/2 Tablespoon Ground Mustard

1 Tablespoon Lemon Juice

1 Tablespoon Worcestershire Sauce

DIRECTIONS FOR SAUCE:  In a medium saucepan, combine all ingredients. Bring mixture to a boil and then reduce heat to simmer. Cook, uncovered for 1 1/2 hours, stirring often.

 

Preheat your oven to 350 degrees F.

Wash your boneless, skinless chicken thighs and pat dry.  Coat them with olive oil (just rub it all over them with your hands), and then salt and pepper to taste.  Heat your grill pan to high heat.  Place your chicken pieces on the grill pan and do not move them.  You’re not cooking your chicken at this point.  You’re just getting those great grill marks.  Once you’ve got good grill marks on the bottoms, turn the pieces over and do the same for the other side.  Once you have grill marks on both sides, place your grill pan in the preheated oven and bake for 30 minutes.  Remove from the oven and brush the tops of your chicken with a generous amount of the BBQ sauce.  Reset your oven to Broil on the high setting.  Put the chicken back in the oven for 3-5 minutes.  Watch carefully so the sauce does not burn.  You just want it to start to bubble and caramelize.  Take it out of the oven, turn the chicken over and brush the other side, return it to the broiler and caramelize this side too.  Remove from oven and serve.

This was the best BBQ chicken I’ve ever had that wasn’t done on an outside grill.  It was fall-apart tender, and the sauce was to die for.  We had ours with mashed potatoes, jalapeno black-eyed peas (canned), and some buttered toast.  We really needed a salad, but I didn’t have any salad fixins so we just did without last night.

You can use your leftover chicken for the BBQ Chicken Salad that is in the link to the Life as a Lofthouse blog above.  I’m beginning to love that blog.  The recipes I’ve tried are great, and Holly is so pretty.  Do you think we will be as pretty as her if we all eat her recipes?  Hee-hee.  Yes, I’m sure of it.

Have a great Friday!

6 comments:

  1. Sound great... is that garlic bread I see too.

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  2. Yum!! I love barbecue!...But I must admit I'm not a fan of thighs. I'm a wing, breast, or on very rare occasions, leg girl. It's white meat or bust!!...But good barbecue is a sometime game changer. :-))

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  3. I am sending hubby to read about your BBQ thigh recipe. Yummers!! ((hugs)), Teresa :-)

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  4. yum yum yum....I love BBQ chicken...now my mouth is watering.

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  5. It looks delicious and making me feel hungry for something similar,i love bbqs and eating outdoors in the summer of course ,think ile give your receipy a try but eat it indoors ,thanks for sharing xx

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