Servings: 4

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.

Ingredients

For the sauce

1/2 cup ketchup
1/3 cup pure maple syrup
2 Tbs. mild unsulfured molasses
2 Tbs. cider vinegar
1 Tbs. minced chipotle chiles (from a can of chipotles in adobo)
1 Tbs. Worcestershire sauce
1 tsp. dry mustard
1 tsp. onion powder
1/2 tsp. garlic powder

For the chicken

1 Tbs. sweet smoked paprika
1 Tbs. packed dark brown sugar
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. chipotle powder
Kosher salt and freshly ground black pepper
8 large bone-in chicken thighs (about 3 lb.), skinned
Vegetable oil, for brushing

Calories (kcal) : 540
Fat Calories (kcal): 180
Fat (g): 20
Saturated Fat (g): 5
Polyunsaturated Fat (g): 5
Monounsaturated Fat (g): 8
Cholesterol (mg): 265
Sodium (mg): 1030
Carbohydrates (g): 41
Fiber (g): 1
Protein (g): 48

Preparation

Make the sauce

In a 1- to 2-quart saucepan, whisk together the ketchup, maple syrup, molasses, vinegar, chipotles, Worcestershire sauce, dry mustard, onion powder, and garlic powder. Bring to a boil over medium heat, reduce the heat to low, and simmer gently for 15 minutes to meld the flavors. Set aside.

Make the chicken

In a small bowl, combine the paprika, sugar, garlic powder, onion powder, chipotle powder, 1-1/2 tsp. salt, and 1/2 tsp. pepper. Arrange the chicken on a platter or baking sheet, sprinkle both sides with the spice rub, and pat gently. Cover with plastic wrap and refrigerate for 2 to 3 hours.
Position a rack about 4 inches from the broiler and heat the broiler on high. Line the top rack of a broiler pan with foil and slit or puncture the foil at the openings to allow fat to drain.
Brush both sides of the chicken with oil and arrange skin side down on the pan. Broil for 5 minutes. Flip the chicken with tongs (rearranging them if the broiler heat isn’t even) and broil until they’re barely pink inside when cut into, 4 to 5 minutes. Brush the chicken with some of the sauce and broil until the sauce begins to caramelize, 1 to 2 minutes. Flip and brush the chicken with more sauce; broil until they’re just cooked through (165°F), and the sauce is nicely caramelized, 1 to 2 minutes more. Transfer the chicken to a clean platter and let rest 10 minutes before serving.

Make Ahead Tips

The sauce can be made up to 1 day ahead and refrigerated.

Tip

Chicken skin tends to cause flare-ups in the broiler, so be sure to remove it.

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Reviews (16 reviews)

Halo92 | 07/04/2019
Yes, this recipe has lots of ingredients and steps but just do it! I make a double batch of the rub and sauce with 12 thighs. It is truly delicious and worth the effort. I've been making it since the recipe was first published a few years ago.
Krispie | 05/28/2019
I LOVE this recipe. I make the BBQ sauce and keep it on hand for all my grilling recipes. This time we grilled the chicken rather than broiled it - both ways turned out wonderful.
BaileyWalters | 03/18/2018
I make as written but I make the sauce in large quantities and can it as it’s better than any store-bought. It’s our go-to BBQ sauce.
bakergal53 | 08/26/2017
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.

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What We're Cooking Now

Name: Maple and Chipotle Broiler-Barbecued Chicken Thighs
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup ketchup; 1/3 cup pure maple syrup; 2 Tbs. mild unsulfured molasses; 2 Tbs. cider vinegar; 1 Tbs. minced chipotle chiles (from a can of chipotles in adobo); 1 Tbs. Worcestershire sauce; 1 tsp. dry mustard; 1 tsp. onion powder; 1/2 tsp. garlic powder; 1 Tbs. sweet smoked paprika; 1 Tbs. packed dark brown sugar; 1 tsp. garlic powder; 1 tsp. onion powder; 1/2 tsp. chipotle powder; Kosher salt and freshly ground black pepper; 8 large bone-in chicken thighs (about 3 lb.), skinned; Vegetable oil, for brushing