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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?