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Category: Poultry I
Prep Time: Cook Time: Total Time:
Sauce:
1/2 cup minced yellow onions
2 tbsp EACH olive oil, dark brown sugar, Dijon mustard and soy sauce
1 tbsp minced garlic
2 tbsp tomato paste
1 cup EACH Zinfandel and ketchup
2 tsp Worcestershire sauce
1/2 tsp EACH chili powder, ground cumin and kosher salt
1/4 tsp EACH pepper and liquid hickory smoke
12 bone-in chicken thighs, trimmed of excess fat
1 tsp kosher salt
1/2 tsp pepper
Sauce: In a saucepan, cook the onions, oil and garlic for about 5 minutes, stirring occasionally to prevent burning. Add the tomato paste. Stir vigorously and cook for about 1 minute to caramelize the tomato paste lightly. Add the remaining sauce ingredients. Mix well. Lower the heat and allow to simmer for about 15 minutes, stirring occasionally.
Meanwhile, prepare the grill. Season the chicken on both sides with salt and pepper. Sear the chicken, starting on skin side down until golden, about 8-10 minutes, turning once or twice. Move the chicken pieces over indirect heat and brush both sides once or twice with a thin layer of the sauce. Grill until fully cooked, 20-30 minutes more, brushing with the sauce every 10 minutes. To create a crispier skin, grill the chicken over direct medium heat, skin side down, during the last 5 minutes of grilling. Serve warm.
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BARBECUED CHICKEN WITH ZINFADEL
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Category: Poultry I
Prep Time: Cook Time: Total Time:
Sauce:
1/2 cup minced yellow onions
2 tbsp EACH olive oil, dark brown sugar, Dijon mustard and soy sauce
1 tbsp minced garlic
2 tbsp tomato paste
1 cup EACH Zinfandel and ketchup
2 tsp Worcestershire sauce
1/2 tsp EACH chili powder, ground cumin and kosher salt
1/4 tsp EACH pepper and liquid hickory smoke
12 bone-in chicken thighs, trimmed of excess fat
1 tsp kosher salt
1/2 tsp pepper
Sauce: In a saucepan, cook the onions, oil and garlic for about 5 minutes, stirring occasionally to prevent burning. Add the tomato paste. Stir vigorously and cook for about 1 minute to caramelize the tomato paste lightly. Add the remaining sauce ingredients. Mix well. Lower the heat and allow to simmer for about 15 minutes, stirring occasionally.
Meanwhile, prepare the grill. Season the chicken on both sides with salt and pepper. Sear the chicken, starting on skin side down until golden, about 8-10 minutes, turning once or twice. Move the chicken pieces over indirect heat and brush both sides once or twice with a thin layer of the sauce. Grill until fully cooked, 20-30 minutes more, brushing with the sauce every 10 minutes. To create a crispier skin, grill the chicken over direct medium heat, skin side down, during the last 5 minutes of grilling. Serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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