Close
Cook Time:30 minsTotal Time:30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Cook Time:30 minsTotal Time:30 minsServings:8Yield:8 servings
Cook Time:30 mins
Cook Time:
30 mins
Total Time:30 mins
Total Time:
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupketchup¾cupbeer, preferably porter½cupmolasses2tablespoonsorange juice2tablespoonscider vinegar1tablespoonWorcestershire sauce2teaspoonsDijon mustard½teaspoononion powder2teaspoonshot sauce, or to taste8large or 16 small bone-in chicken thighs (4 to 4 1/2 pounds), skin removed and trimmed2tablespoonsextra-virgin olive oil1 ½teaspoonssalt½teaspoonfreshly ground pepper
Cook Mode(Keep screen awake)
Ingredients
¾cupketchup
¾cupbeer, preferably porter
½cupmolasses
2tablespoonsorange juice
2tablespoonscider vinegar
1tablespoonWorcestershire sauce
2teaspoonsDijon mustard
½teaspoononion powder
2teaspoonshot sauce, or to taste
8large or 16 small bone-in chicken thighs (4 to 4 1/2 pounds), skin removed and trimmed
2tablespoonsextra-virgin olive oil
1 ½teaspoonssalt
½teaspoonfreshly ground pepper
DirectionsTo prepare barbecue sauce: Combine ketchup, beer, molasses, orange juice, vinegar, Worcestershire, mustard and onion powder in a medium heavy saucepan; bring to a simmer over medium-high heat, stirring. Reduce heat to maintain a simmer and cook, stirring frequently, until reduced to about 1 1/2 cups, 20 to 25 minutes. Stir in hot sauce.To prepare chicken: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).Combine chicken with oil in a large bowl. Season with salt and pepper.Oil the grill rack (see Tip). Grill the chicken, with the lid closed, until lightly browned on the bottom, 10 to 12 minutes. Turn the chicken over, close the lid and grill for 10 to 12 minutes more. Brush the top of the chicken with about 1/2 cup of the barbecue sauce and grill for about 2 minutes. Turn over, brush the second side with another 1/2 cup of the sauce and continue grilling until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 2 to 4 minutes more. Serve the chicken with more barbecue sauce on the side, if desired.TipsMake Ahead Tip: Cover and refrigerate barbecue sauce for up to 1 week.Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
Directions
To prepare barbecue sauce: Combine ketchup, beer, molasses, orange juice, vinegar, Worcestershire, mustard and onion powder in a medium heavy saucepan; bring to a simmer over medium-high heat, stirring. Reduce heat to maintain a simmer and cook, stirring frequently, until reduced to about 1 1/2 cups, 20 to 25 minutes. Stir in hot sauce.To prepare chicken: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).Combine chicken with oil in a large bowl. Season with salt and pepper.Oil the grill rack (see Tip). Grill the chicken, with the lid closed, until lightly browned on the bottom, 10 to 12 minutes. Turn the chicken over, close the lid and grill for 10 to 12 minutes more. Brush the top of the chicken with about 1/2 cup of the barbecue sauce and grill for about 2 minutes. Turn over, brush the second side with another 1/2 cup of the sauce and continue grilling until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 2 to 4 minutes more. Serve the chicken with more barbecue sauce on the side, if desired.TipsMake Ahead Tip: Cover and refrigerate barbecue sauce for up to 1 week.Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
To prepare barbecue sauce: Combine ketchup, beer, molasses, orange juice, vinegar, Worcestershire, mustard and onion powder in a medium heavy saucepan; bring to a simmer over medium-high heat, stirring. Reduce heat to maintain a simmer and cook, stirring frequently, until reduced to about 1 1/2 cups, 20 to 25 minutes. Stir in hot sauce.
To prepare chicken: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).
Combine chicken with oil in a large bowl. Season with salt and pepper.
Oil the grill rack (see Tip). Grill the chicken, with the lid closed, until lightly browned on the bottom, 10 to 12 minutes. Turn the chicken over, close the lid and grill for 10 to 12 minutes more. Brush the top of the chicken with about 1/2 cup of the barbecue sauce and grill for about 2 minutes. Turn over, brush the second side with another 1/2 cup of the sauce and continue grilling until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 2 to 4 minutes more. Serve the chicken with more barbecue sauce on the side, if desired.
Tips
Make Ahead Tip: Cover and refrigerate barbecue sauce for up to 1 week.
Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.
Rate ItPrint
Nutrition Facts(per serving)288Calories12gFat16gCarbs27gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
