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Sweet and Spicy Barbecue Chicken

Sweet with brown sugar and spicy with paprika, this recipe is a sure summer treat. Pair this Sweet and Spicy Barbecue Chicken with a sweet fruit salad and enjoy on the patio in the cool of a summer evening.

Notes

Oven method: Heat to 375 degrees F. Coat broiler pan rack with nonstick cooking spray. Place chicken thighs on rack. Cook for 5 minutes, then turn thighs over and cook for another 5 minutes. Turn thighs over again and cook for 10 more minutes. Turn over and cook 10 minutes more. Turn over and cook 5 minutes or until instant-read thermometer inserted in thickest part of thigh without touching bone is 170 degrees F.

Ingredients

  • 1/3 cup kosher salt
  • 1/3 cup sugar substitute
  • 4 cups water
  • 8 skinless chicken thighs, about 2.5 pounds
  • 1 tablespoon brown sugar or brown sugar substitute
  • 1/4 cup smoked paprika
  • 1 teaspoon cumin, ground
  • red pepper, to taste
  • 1/2 teaspoon black pepper, freshly ground
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions

  1. Combine the salt, sugar substitute, and water in a large nonmetallic bowl for the brine to soak chicken in. Stir to completely dissolve the salt and sugar.
     
  2. Place the chicken thighs in the brine, making sure all the pieces are submerged. Refrigerate for 1 hour, covered.
     
  3. Meanwhile, to make spice rub, mix together brown sugar, paprika, cumin, red pepper, black pepper, garlic powder and onion powder in a small bowl.
     
  4. Lightly brush the grill rack with vegetable oil. Then prepare the grill with low-heat coals or heat a gas grill.
     
  5. Remove the chicken from the brine and pat dry. Dust chicken on both sides with the spice rub, pressing gently to make sure the rub adheres. Grill chicken, uncovered, for about 5 minutes per side, until the surfaces begin to brown. Turn the thighs over, cover the grill and cook for 5 more minutes per side. Uncover and continue grilling, turning the thighs every 5 minutes until instant-read thermometer inserted in thickest part of thigh without touching bone is 170 degrees F, about 10 to 15 minutes more; surfaces should be mahogany brown and flesh should feel firm.
     

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This is always my concern when grilling chicken and pork. How would I know if it is well cooked inside?

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