Sunday, September 26, 2010

"Barbecued" Chicken Thighs

Not barbecued, but baked, these chicken thighs are a family favorite. My mom used to make these for us when we were kids, and  I have made them for my family for the last 35 years. I've changed the recipe since Mama made them--she made a homemade barbecue sauce. For anybody who is saying, "Oh, I like white meat, not dark.", you need to take a walk on the wild side. Thighs stay moist and delicious when roasted or grilled. They don't become dry and stringy when cooked 5 minutes too long. I like to serve this with baked beans and cole slaw, or corn on the cob.  If you don't like barbecue, you can change this marinade in many ways (lemon juice, garlic, olive oil, and rosemary, salt and pepper, for example) and cook the thighs in the same way.

The John Will's dry rub is something I keep in my cupboard all the time.  I like it in baked beans and even in cole slaw. If you don't want to make it, you could certainly use any commercially prepared dry rub that you like.

Preheat oven to 350 convect roast or 375 conventional

Serves 2-4
4 chicken thighs
1/2 cup or so Wickers basting sauce (thin, vinegar based sauce with spices)
1 tbl or so John Will's Dry Rub http://kathyredmonsblog.blogspot.com/2010/04/john-wills-dry-rub.html

Put all of the above in a plastic zip lock bag and refrigerate for a couple of hours.

Line a roasting pan with aluminum foil and spray with Pam. Dump in the chicken and marinade, and turn the chicken skin side up. Roast for 45 minutes.


1/2 Cup prepared barbecue sauce, whatever brand you like ( I used Kraft Original with Hickory Flavoring)
1/4 Wicker's basting sauce
A few shakes of John Will's Dry Rub

Meanwhile, in a saucepan heat all of the above to a simmer.  Reduce heat to very low and simmer til thick. After 45 minutes, slather some sauce on your thighs (the chicken's) and return to oven for about 10 minutes.  Place thighs on a platter and baste with some more sauce. Serve any remainder on the side.

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