Maple and Chipotle Broiler-Barbecued Chicken Thighs

Maple and Chipotle Broiler-Barbecued Chicken Thighs
Photo by Scott Phillips


  • 1 Tbs. Worcestershire sauce
  • Vegetable oil, for brushing
  • 1 Tbs. packed dark brown sugar
  • 1 tsp. garlic powder
  • ½ cup ketchup
  • 1 tsp. dry mustard
  • 2 Tbs. mild unsulfured molasses
  • + 10 more ingredients
    • ½ tsp. chipotle powder
    • 1 tsp. onion powder
    • 1 Tbs. sweet smoked paprika
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. minced chipotle chiles (from a can of chipotles in adobo)
    • 1 tsp. onion powder
    • ½ tsp. garlic powder
    • 8 large bone-in chicken thighs (about 3 lb.), skinned
    • 1/3 cup pure maple syrup
    • 2 Tbs. cider vinegar

In a 1- to 2-quart saucepan, whisk together the ketchup, maple syrup, molasses, vinegar, chipotles, Worcestershire sauce, dry mustard, onion powder, and garlic powder. Bring to a boil over medium heat, reduce the heat to low, and simmer gently for 15 minutes to meld the flavors. Set aside.

View full recipe at Fine Cooking


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