Barbecued Chicken Thighs

My family loves a good barbecue. Bring on the meat, potato salad, beer and mixed drinks, and, of course, Maze featuring Frankie Beverly playing in the background. Barbecues are family time where I’m from, and we don’t take sauces and cooking techniques too seriously here, but I’ve lived in places where they’d as soon cut ya’ as look at ya’ if you came at their barbecue the wrong way.

Tonight’s chicken thighs were liberally sprinkled with Season All and baked at 450 degrees for 20 minutes and then turned over and baked for an additional 20 minutes. They were glazed five or six times over an additional 30-40 minutes at 375 degrees. The glaze is about a teaspoon of hot sauce, two tablespoons of Worcestershire, two tablespoons of honey and about three quarters of a cup of store-bought “hot” barbecue sauce (I told you, we don’t take it too seriously down here). I reduced this mixture over low heat as the thighs baked and I basted the thighs with a coating of it every five or six minutes during that last 30-40 minute cooking interval. I like a little heat in my sauce, along with a nice balance of sweet.




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