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    Barbequed Chicken Thighs With Brown Suga

    Source of Recipe


    Recipe Introduction

    Chicken Thighs are great for this recipe because they stay so moist. The barbeque sauce is great not only for this but on ribs as well.

    Recipe Link:

    List of Ingredients

    1/2 cup(s) , Soy Sauce
    1/2 cup(s) , Ketchup
    1/2 cup(s) , Bottled Chili Sauce
    1/2 cup(s) , Hickory-Flavor Barbecue Sauce
    1/2 cup(s) , Golden Brown Sugar
    6 tablespoon(s) , Fresh Lemon Juice
    3 whole , Garlic Cloves(Crushed)
    2 teaspoon(s) , Onion Powder
    1 teaspoon(s) , Hot Pepper Sauce
    1/2 teaspoon(s) , Dry Mustard
    1 can(s) , Nonstick Vegetable Oil Spray
    12 whole , Chicken Thighs With Skin and Bones


    Whisk first 10 ingredients together and bring to a boil in medium saucepan. Reduce heat to low; let simmer 10 minutes. (Can be made 1 week ahead. Cover and refrigerate.)
    Spray grill rack with nonstick spray. Prepare barbeque grill (medium-high heat). Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down; cook for about 8 minutes until skin browns. Turn chicken over and continue grilling for another 8 minutes until cooked through. Transfer 1 cup barbeque sauce to small dish. Brush skin side of chicken with sauce from dish; turn skin side down and cook 2 minutes. Brush chicken with more sauce; turn skin side up and grill 2 minutes. Arrange chicken on platter. Serve with remaining sauce.




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