Grilled Barbecue Chicken Thighs 

Ingredients: 

1¾ pounds chicken thighs 

¼ cup vegetable oil 

3 cloves garlic, minced 

1¼ teaspoon salt 

2 teaspoons smoked paprika 

1 - 2 teaspoons chili powder 

1 teaspoon ground cumin 

1 teaspoon onion powder 

⅛ - ¼ teaspoon cayenne pepper 

1 bottle of your favorite barbecue sauce 

Directions:

In a ziploc bag, mix together the oil, garlic, salt, smoked paprika, chili powder, cumin, onion powder, and cayenne. Add the chicken to the bag and toss until the chicken is evenly coated with the marinade. Place in the refrigerator to marinate for at least 6 hours and up to 24 hours. 

Preheat the grill to medium high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Turn the chicken over, and brush with some of the barbecue sauce. Cook for 2 to 3 minutes more. Transfer the chicken to a platter and serve with the remaining barbecue sauce. 

Oven Barbecue Chicken 

3 cups of your favorite BBQ sauce 

1/2 cup peach or apricot preserves 

2 clove garlic 

½ - 1 teaspoon onion powder 

⅛ teaspoon cayenne pepper 

Several dashes of your favorite hot sauce, optional but recommended 

12 bone-in, skin-on chicken thighs 

Olive oil for brushing 

Directions: 

Combine the BBQ sauce, preserves, garlic, onion powder, cayenne, and hot sauce in a medium saucepan. Heat over medium heat until nice and hot, 5-10 minutes. Set aside. 

Preheat oven to 400°. 

Drizzle olive oil on a rimmed baking sheet and place the chicken thighs skin side down on the pan. Season lightly with salt. Roast for 25 minutes. Remove from the oven and quickly brush sauce all over the thighs. Use tongs to turn them over, being careful not to tear the skin. Brush the tops with more sauce and return to the oven for 7 minutes. Remove from oven, brush on more sauce, and return to the oven for another 7 minutes. Remove from oven, brush on sauce, and turn up the temperature to 425°. Continue roasting for another 5 to 7 minutes, or until the sauce is starting to brown around the edges and the thighs are totally cooked through. Remove from the oven and let sit for at least 10 minutes before serving. 

Ultimate Barbecue Chicken 

Brine: 

2 quarts water

2 tablespoons kosher salt 

1/4 cup brown sugar 

2 garlic cloves, smashed with the side of a large knife 

4 sprigs fresh thyme 

6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each 

The Ultimate Barbecue Sauce: 

1 slice bacon 

1 bunch fresh thyme 

Extra-virgin olive oil 

1/2 onion, chopped 

2 garlic cloves, chopped 

2 cups ketchup 

1/4 cup brown sugar 

1/4 cup molasses 

2 tablespoons red or white wine vinegar 

1 tablespoon dry mustard 

1 teaspoon ground cumin 

1 teaspoon paprika or smoked paprika if available 

Freshly ground black pepper 

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized resealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken. 

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly for 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving alongside the chicken at the table. The rest of the barbecue sauce will be used for basing the legs. 

Preheat oven to 375 degrees F. 

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once midway, and cook for a total of 10 minutes. Transfer the grill-marked chicken to a cookie sheet and place in the oven. Cook the chicken for 15 minutes, remove it from the oven, and brush liberally, coating every inch of the legs with the barbecue

sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through the remaining cooking time. Serve with extra sauce. 

Recipe from Tyler Florence