HOW TO BARBECUE CHICKEN THIGHS RECIPES

Name: Roasted Chicken Thighs With Peanut Butter Barbecue Sauce
Total time: 40 min
Yield: 4 servings
Cuisine: american
Ingredients: 2 tablespoons canola oil; 1/4 cup minced onion (about 1/4 medium onion); 2 tablespoons tomato paste; 1/2 cup natural smooth peanut butter; 1/4 cup low-sodium soy sauce; 1/4 cup distilled white vinegar; 2 tablespoons turbinado or light brown sugar; 2 tablespoons unsulphured molasses; 2 teaspoons Worcestershire sauce; 1 1/2 teaspoons kosher salt; 1 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1/2 teaspoon cayenne; 2 pounds boneless, skinless chicken thighs; 2 tablespoons canola oil; 3/4 cup barbecue sauce; Kosher salt

More about "how to barbecue chicken thighs recipes"

ROASTED CHICKEN THIGHS WITH PEANUT BUTTER BARBECUE SAUC…

Roasted Chicken Thighs With Peanut Butter Barbecue Sauc… image

Peanut butter is the surprise guest in this spicy-sweet barbecue sauce, which cooks up in just 10 minutes. This versatile sauce, which adds nutty richness and depth, keeps for 2 weeks in the fridge and also freezes well. You'll have quite a bit: This recipe yields 2 cups of sauce. It's great to have on hand, doing double-duty as a sauce or a fantastic marinade for chicken or baby back ribs. (If allergies are a concern, substitute in almond butter for the peanut butter.) Serve with sautéed green beans, roasted broccoli or coleslaw.

Provided by Kay Chun

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 17

Ingredients

2 tablespoons canola oil
1/4 cup minced onion (about 1/4 medium onion)
2 tablespoons tomato paste
1/2 cup natural smooth peanut butter
1/4 cup low-sodium soy sauce
1/4 cup distilled white vinegar
2 tablespoons turbinado or light brown sugar
2 tablespoons unsulphured molasses
2 teaspoons Worcestershire sauce
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne
2 pounds boneless, skinless chicken thighs
2 tablespoons canola oil
3/4 cup barbecue sauce
Kosher salt

Steps:

Make the barbecue sauce: In a medium saucepan, heat oil. Add onion and cook over moderate medium heat, stirring occasionally, until softened, about 2 minutes. Add tomato paste and cook, stirring, until lightly caramelized and deepened in color, about 2 minutes. Whisk in the remaining ingredients and 6 tablespoons water. Simmer until flavors are combined, and the sauce is slightly thickened, about 5 minutes.
Make the chicken: Heat oven to 425 degrees. Set a rack over a rimmed baking sheet.
In a large bowl, combine chicken, oil and 1/4 cup of the barbecue sauce and season with salt. Toss to evenly coat and arrange on the rack. Roast, using a brush to baste with the remaining 1/2 cup sauce every 10 minutes, until the chicken is cooked through and deep golden in color, about 30 minutes. Serve with the leftover sauce on the side, or store sauce in the refrigerator for later use.

Nutrition Facts : @context http//schema.org, Calories 757, UnsaturatedFatContent 31 grams, CarbohydrateContent 45 grams, FatContent 40 grams, FiberContent 3 grams, ProteinContent 54 grams, SaturatedFatContent 7 grams, SodiumContent 1442 milligrams, SugarContent 35 grams, TransFatContent 0 grams

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