A Kitchen Primer

Bone-in thighs cooked over a slow grill with home-made barbecue sauce.

Marinate thighs for 2 hours or more in olive oil, red wine vinegar, salt, garlic powder, and cayenne.

Preheat grill with both burners on low & cover cracked. Temperature should settle around 400F. Place bone-in thighs on cooler side of grill. Turn every 5 minutes or so. After 10 minutes, begin basting with sauce (below). The chicken is done when a meat thermometer registers 165 at the thickest part of the thigh.

The sauce (quantities are approximate. This was more than enough for 3 large thighs but probably not quite enough for 6)

• 1/2 cup ketchup
• 2 tablespoons red wine vinegar
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne
• 1 tablespoon smoked paprika
• 1 tablespoon granulated garlic
• 1 tablespoon light brown sugar
• 1 tablespoon olive oil

mix ingredients thoroughly, then heat in small saucepan till boiling to dissolve sugar and extract flavor from spices

Filed under:
Uncategorized by pmasters