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Ingredients
- 3 Tbsp. brown sugar
- 2 Tbsp. finely-minced onion
- 2 Tbsp. vinegar
- 2 Tbsp. prepared mustard
- 1/4 tsp celery seed
- 1/8 tsp garlic pwdr
- 8 x chicken thighs - (abt 2 1/2 lbs total)
- 1/2 tsp paprika
- 1/4 tsp grnd turmeric
- 1/4 tsp salt
Directions
- For sauce, in a small saucepan combine brown sugar, onion, vinegar, mustard, celery seed, and garlic pwdr. Bring to boiling, stirring till the sugar dissolves. Remove from heat; set aside.
- Skin chicken, if you like. In a small mixing bowl combine paprika, turmeric, and salt; rub over the chicken.
- Grill chicken on an uncovered grill directly over medium coals for 20 min. Turn chicken; grill for 15 to 20 min more or possibly till chicken is tender and no longer pink. Brush with sauce during the last 5 min of grilling.
- This recipe yields 4 servings.
- Make-Ahead Tip: Prepare sauce up to 48 hrs ahead; cover and chill.
- Comments: Thread chunks of red sweet pepper, corn on the cob, and zucchini on skewers for a quick partner to grill with the chicken thighs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 120g | |
| Recipe makes 4 servings | |
| Calories 240 | |
| Calories from Fat 127 | 53% |
| Total Fat 14.12g | 18% |
| Saturated Fat 3.99g | 16% |
| Trans Fat 0.2g | |
| Cholesterol 76mg | 25% |
| Sodium 303mg | 13% |
| Potassium 221mg | 6% |
| Total Carbs 11.36g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 10.34g | 7% |
| Protein 16.03g | 26% |
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