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Worcestershire Sauce Sticky Barbecue Chicken
Ingredients
Barbecue Seasoning
- ¼ Cup Smoked Paprika
- 2 Tablespoons Light Brown Sugar
- 2 Teaspoons Chilli Powder
- 2 Teaspoons Garlic Powder
- 1½ Teaspoons Pepper
Chicken and Assembly
- 12 Skin-on, bone-in chicken thighs (about 4 lb)
- 2 Lemons Zest and Juice
- 2½ Teaspoons Salt
- 5 Tablespoons Barbecue Seasoning Divided
- 1 Tablespoon Vegetable Oil Plus more for grill
- 1 Small Onion Finely chopped
- 3 Cloves Garlic Finely chopped
- 2 Tablespoons Light Brown Sugar
- ¾ Cup Ketchup
- 2 Tablespoons Apple Cider Vinegar
- 2 Tablespoons Unsulfured Blackstrap molasses
- 1 Tablespoon Mustard
- 1 Tablespoon Chilli Sauce
- 1 Tablespoon Worcestershire Sauce
Instructions
Barbecue Seasoning
- Whisk paprika, brown sugar, chili powder, pepper and garlic powder in a small bowl to combine. Makes about ½ cup.
- Do ahead: Seasoning can be made 1 month ahead. Store airtight at room temperature.
Chicken and Assembly
- Combine chicken and lemon zest and juice in a large bowl; toss to coat. Sprinkle with salt and 4 tbsp. seasoning and toss again to evenly coat. Cover and let chill at least 2 hours and up to 12 hours.
- Heat 1 Tbsp. oil in a medium saucepan over medium-high. Cook onion and garlic, stirring occasionally, until tender, about 3 minutes. Add brown sugar; cook, stirring constantly, until sugar turns a shade darker, about 2 minutes. Add remaining 1 Tbsp. seasoning; cook, stirring, until fragrant, about 30 seconds. Add ketchup; cook, stirring, until slightly darkened in color, about 2 minutes. Stir in vinegar, molasses, mustard, hot sauce, and Worcestershire sauce. Bring to a boil over high heat; cook, stirring, 2 minutes. Let cool 5 minutes. Transfer to a blender and purée until smooth. Set sauce aside.
- Prepare a grill for medium-high indirect heat(for a charcoal grill, bank coals on 1 side; for a gas grill, leave 1–2 burners off). Lightly oil grate. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over to indirect heat, cover, positioning vent over chicken if your grill has one, and grill, turning every 5 minutes or so, until an instant-read thermometer inserted into the thickest part of thighs registers 140°–145°, 18–25 minutes. Uncover grill and continue to grill, basting with reserved sauce and turning occasionally, until thermometer registers 165°, about 10 minutes longer.
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