Our apartment is under a big green tarp (construction) right now and we are unable to access our patio. No summer barbecues for us. So sad. I've been craving barbecued chicken. This will have to do.
4 chicken thighs, with bone and skin, from pastured birds
coconut oil, melted
Sauce:
1/2 cup homemade ketchup
1 tbsp yellow mustard
1 tbsp Frank's Red Hot
1 tsp honey
1/4 tsp sweet smoked paprika
1/4 tsp garlic powder
Preheat oven to 350F.
Prepare a pan to cook the chicken in. I like to cook it on a rack over the pan so it doesn't cook in it's juices and stay soggy. No soggy skin thanks. Line the pan with aluminum foil to save on cleanup after.
Arrange the chicken on the rack and pat dry with paper towel. Brush some of the coconut oil over the chicken and then put it in the oven to cook for 20 minutes.
While the chicken is cooking, mix the ingredients for the sauce together and let it sit on the counter.
After the first 20 minutes, take the chicken out and brush a little more oil on it. Put it back in for another 20 minutes.
It's been cooking for 40 minutes now. The thighs we get are usually pretty big and will probably take longer than that to cook, but you should check about now with a meat thermometer. Chicken parts are done when they get up to 165F.
I like to put the sauce on them for the last 10-15 minutes of cooking time. They can be pretty much finished cooking when you brush the sauce on. Cooking the sauce caramelizes the sugars in it, darkening the colour and making it taste soooo good.
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