Entree: United States – Texas – Spicy Texas BBQ Chicken (Smoky, spicy bone-in chicken grilled or smoked with a bold Texas-style barbecue rub and glaze)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Additional 2 hrs

Total 2 hrs 20 min

Ingredients

- 8 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) packed light brown sugar
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (8 g) chili powder
- 1 tsp (2 g) ground cumin
- 1 tsp (6 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) cayenne pepper (adjust to heat preference)
- 3 cloves garlic, minced
- 1 cup (240 ml) ketchup
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) molasses
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tbsp (15 ml) hot sauce
- 1/4 cup (60 ml) water
- Wood chips for smoking (optional)
- Fresh chopped parsley or green onion for garnish

Instructions

1. Pat the chicken dry. In a small bowl combine brown sugar, smoked paprika, chili powder, cumin, salt, black pepper and cayenne to make the dry rub. Rub the oil over the chicken, then coat evenly with the dry rub. Let rest in the refrigerator for 1–2 hours or up to overnight.
2. Meanwhile prepare the glaze: in a saucepan combine ketchup, apple cider vinegar, molasses, Worcestershire sauce, minced garlic, hot sauce and water. Simmer over medium-low heat, stirring occasionally, until slightly thickened, about 10–12 minutes. Keep warm.
3. Preheat grill for indirect cooking at medium heat (around 300–350°F / 150–175°C). If smoking, prepare smoker with preferred wood chips and target 225–250°F (110–120°C) for a longer, smokier cook.
4. Place chicken skin-side up over indirect heat. Cook with the lid closed until an internal temperature of about 155–160°F (68–71°C), about 25–35 minutes depending on heat and piece size.
5. Brush the chicken generously with the glaze and move pieces over direct heat for 2–4 minutes per side to caramelize, watching carefully to avoid charring. Continue brushing once more and cook until internal temperature reaches 165°F (74°C).
6. Remove from grill and let rest 5 minutes. Garnish with chopped parsley or green onion and serve hot with extra glaze on the side.