When it’s too cold to grill outside, you can mimic the flavor of barbecued chicken with your oven broiler. Between the smoky spice rub and the sweet-hot barbecue sauce, you’ll never miss the grill.
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Make Ahead Tips
The sauce can be made up to 1 day ahead and refrigerated.
Chicken skin tends to cause flare-ups in the broiler, so be sure to remove it.
This recipe is outstanding. I use it as written, but I also use it on whole chickens that I rotisserie on my barbecue. I put the rub on the chickens (inside, under skin and on top of skin) about 2-3 hours before I intend to cook them and stick them in the refrigerator. I baste with the sauce in the last 2 minutes of cooking and then serve leftover sauce on the side.
If you like a sauce with a little more tang, try doubling the vinegar.
I understand why every one of these reviews is 5-stars! Ive had this on my list of recipes to try sometime for longer than any other recipe. My broiler is a little dubious, so never actually made it. Might also have been a little daunted by the long list of ingredients, but I literally only had to buy the chicken, making me pretty proud of my pantry, if I do say so myself!Anyway, I mistakenly bought boneless chicken thighs, and wasnt going back out in todays snowstorm, but would do it that way again since I think bone-in would take a LOT longer than the recipe; as it was the recipe timing worked out well. I served with parmesan-roasted cauliflower and baked potatoes, which were a perfect vehicle for the leftover sauce. But something green would be visually more pleasing.Finally, my husband thought it was delicious enough for thirds, and called it a NAFTA recipe, which we both found pretty funny!
Yummo! Made this tonight for dinner with a side of smashed potatoes and a kale salad. I put them on the BBQ because today was a beautiful spring day. The chicken turned out great! I used skinless, bone in thighs and used all the ingredients listed in the recipe. Thanks Fine Cooking for another winner!
I thought the sweet and hot added to richness of the chicken thighs. Nice combinations with the broiler. I left the skin on and the chicken came out beautiful with a lot of turning under the broiler
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