Bomb Bomb Barbecue Chicken

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Ryan Goodwin avatar
Recipe video made by Ryan Published on 06/10/2020, viewed by 1304 , 0 Comments
yield4 portionstotal time60m

Barbecue chicken recipes are kinda dime a dozen. This one is special enough to write home about. Spiced sugar rub with a cider-based glaze.

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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 313 calories, 18.79 g fat, 20.65 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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ecommend curing overnight, but you're in a hurry, you can get cooking immediately and still end up with great results.

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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nly.

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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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.

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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ecommend 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.

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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