Sunday, September 26, 2010
"Barbecued" Chicken Thighs
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
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.