B.B.Q Chicken
Makes about 8pcs chicken thighs, 2 cups BBQ sauce and 4pcs of corn on the cob.
- 4 pcs corn
- 3.5 tbsp canola oil
- 1.5 tbsp old bay seasoning
- 1 tbsp fresh parsley
- 2 cups onion
- 1/2 cup garlic
- 2/3 cup apple cider vinegar
- 4.5 tbsp molasses
- 1 tbsp dijon mustard
- 1 tbsp smoked paprika
- 3 cans of whole tomatoes (canned 796ml)
- 2/3 cup maple syrup
- 1 cup chipotle peppers
- Step 1
Season the corn with the canola and old bay, reserve parsley for later use.
- Step 1
Sweat down the garlic and onions until soft.
- Step 2
Add in the spices.
- Step 3
Cook for 2 minutes on medium.
- Step 4
Add the canned tomatoes, vinegar, molasses, chipotle peppers, mustard and let simmer for 40 minutes.
- Step 1
Using most of the BBQ sauce coat and marinate your chicken thighs for 1 hr before cooking.
- Step 2
Turn your BBQ onto medium-low, once preheated place the thighs onto the grill and let cook for about 10 minutes.
- Step 3
transfer to the top rack and place the corn on the cob under the chicken.
- Step 4
Close the lid and let cook for 5 minutes allowing the chicken juices to drip onto the corn.
- Step 5
Turn the corn and cook another 5 minutes, repeat until the corn is cooked and the chicken has reached an internal temperature of 165*F.
- Step 6
Using the remaining BBQ sauce, brush the thighs.
- Step 7
Sprinkle the corn with the parsley and serve with any side that you desire.
