Bomb Bomb Barbecue Chicken
4 portions
60mBarbecue chicken recipes are kinda dime a dozen. This one is special enough to write home about. Spiced sugar rub with a cider-based glaze.
What you will need
The Rub
1 Tbsp Kosher Salt
1 tsp Ground Cumin
1 Tbsp Light Brown Sugar
1 tsp Garlic Powder
1 Tbsp Smoked Paprika
2 lb Chicken Thighs
The Glaze
1/4 cup Honey
2 Tbsp Apple Cider Vinegar
1 Tbsp Worcestershire sauce
1 Tbsp Tomato Paste
(Nutritional facts 317 calories, 18.79 g fat, 21.71 g carbohydrates, 15.89 g protein, 72 mg cholesterol, 700 mg sodium)How to cook
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Start by making the rub. Place the salt in a small bowl.
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Add the ground cumin.
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Add the light brown sugar.
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Add the garlic powder.
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Add the smoked paprika.
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Coat the chicken thighs generously with the rub.
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Set aside the chicken thighs to cure in the fridge until ready to cook. I recommend curing overnight, but you're in a hurry, you can get cooking immediately and still end up with great results.
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In a separate bowl, we'll get the glaze going. Start with the honey.
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Add the apple cider vinegar.
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Add the worcestershire sauce.
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Add the tomato paste and mix well. You may need a whisk to get it mixed evenly.
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Once you're ready to cook, coat the chicken thighs in glaze.
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Set aside on a tray, reserving any leftover glaze. You have a choice here. Obviously, barbecue chicken would call for a barbecue, but these really roast well too. If you're planning on roasting, preheat the oven to 450°F. A rack will improve airflow. Lining the pan will help avoid a lot of cleanup.
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For oven cooking, just place the tray in the oven for about 25 minutes. I recommend re-glazing about halfway through cooking. On a grill, start with the skin down and baste with the glaze periodically throughout cooking. In either case, final internal temperature should be above 165°F, the FDA recommended internal temperature for poultry.
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