BBQ Chicken Thighs

Yield: 20 servings

Ingredients

• Dry rub
• 3 tbsp brown sugar
• 3 tbsp salt
• 3 tbsp paprika
• 2 tbsp pepper
• 2 1/4 tsp powdered garlic
• 10 lbs. chicken thighs (~20-24), with excess skin/fat trimmed
• 2-3 disposable aluminum pans
• Sauce
• 1 1/2 cup BBQ sauce
• 1 1/2 cup chicken broth
• 18 garlic cloves, thinly sliced
• 1/2 cup + 1 tbsp Worcestershire sauce
• 3 tbsp Sriracha
• 1 1/2 tsp liquid smoke
• Skip this if you're using a wood smoker
• Glaze
• 3/4 cup cup fruit jelly.
• Use jelly, not jam.  You want to avoid chunks in the glaze.
• Pick your favorite fruit flavor.  I used homemade strawberry.
• 6 garlic cloves, minced
• 6 tbsp brown sugar
• 3/4 cup BBQ sauce
• 6 tbsp Sriracha sauce

Directions

1. In a mixing bowl, combine the ingredients for the dry rub.
2. Place the chicken thighs in two disposable aluminum pans.  Reserve 1/4 cup of rub for later, and use the remaining to season all sides of the chicken.  Let stand, skin-side-down, for 1 hour at room temperature.
3. For the sauce, mix together all ingredients.
4. For the glaze, microwave the jelly in a bowl until melted.  Stir in the remaining ingredients.
5. Pour the sauce mixture over the chicken, which is still skin-side-down in the aluminum pans.  Grill at 350-375°F for 30 minutes.  At this point, the chicken temp should be about 140°F.
• If you're using a smoker, do this on the grill.  If you're using a propane grill, you can either do it on the grill or in the oven.
6. Take the aluminum pans off the grill.  Remove the chicken from the sauce and place directly on the grill, skin-side-up.  Brush the chicken skin with half the glaze, and then sprinkle with reserved dry rub.  Cook for 15 minutes.
7. Brush the chicken again with the remaining glaze.  Cook until the chicken reaches 175°F, about 25-30 minutes longer.
8. Remove the chicken from the heat.  Cover with a aluminum foil and let rest for 10-15 minutes before serving.

Adapted from America's Test Kitchen.