Maple and Chipotle Broiler-Barbecued Chicken Thighs

When it's too cold to grill outside, you can mimic the flavor of barbecued chicken with your oven broiler. Between the smoky spice rub and the sweet-hot barbecue sauce, you'll never miss the grill. Serves 4

The sauce used here is also available as a standalone recipe: Maple-Chipotle Barbecue Sauce.

The rub used here is also available as a standalone recipe: Maple-Chipotle Spice Rub.

Ingredients

• 1/2 cup (120 ml) ketchup
• 1/3 cup (80 ml) pure maple syrup
• 2 Tbs. (30 ml) mild unsulfured molasses
• 2 Tbs. (30 ml) cider vinegar
• 1 Tbs. (15 ml) minced chipotle chiles (from a can of chipotles in adobo)
• 1 Tbs. (15 ml) Worcestershire sauce
• 1 tsp. (5 ml) dry mustard
• 1 tsp. (5 ml) onion powder
• 1/2 tsp. (2.5 ml) garlic powder
• 1 Tbs. (15 ml) sweet smoked paprika
• 1 Tbs. (15 ml) packed dark brown sugar
• 1 tsp. (5 ml) garlic powder
• 1 tsp. (5 ml) onion powder
• 1/2 tsp. (2.5 ml) chipotle powder
• Kosher salt and freshly ground black pepper
• 8 large bone-in chicken thighs (about 3 lb. (1.36 kg)), skinned
• Vegetable oil, for brushing

Method

1. To make the sauce, whisk together the ketchup, maple syrup, molasses, vinegar, chipotles, Worcestershire sauce, dry mustard, onion powder, and garlic powder in a 1- to 2-quart (1.89 L) saucepan. Bring to a boil over medium heat, reduce the heat to low, and simmer gently for 15 minutes to meld the flavors. Set aside.
2. To make the rub, combine the paprika, sugar, garlic powder, onion powder, chipotle powder, 1-1/2 tsp (5-2.5 ml). salt, and 1/2 tsp. (2.5 ml) pepper in a small bowl.
3. Arrange the chicken on a baking sheet, sprinkle both sides with the spice rub, and pat gently. Cover with plastic wrap and refrigerate for 2 to 3 hours.
4. Position a rack about 4 inches (10 cm) from the broiler and heat the broiler on high. Line the top rack of a broiler pan with foil and slit or puncture the foil at the openings to allow fat to drain.
5. Arrange the chicken skin side down on the pan and broil for 5 minutes.
6. Flip the chicken with tongs (rearranging them if the broiler heat isn’t even) and broil until they’re barely pink inside when cut into, 4 to 5 minutes.
7. Brush the chicken with some of the sauce and broil until the sauce begins to caramelize, 1 to 2 minutes.
8. Flip and brush the chicken with more sauce, then broil until they’re just cooked through (165°F (75°C)) and the sauce is nicely caramelized, 1 to 2 minutes more.
9. Transfer the chicken to a clean platter and let rest 10 minutes before serving.

Tip: Chicken skin tends to cause flare-ups in the broiler, so be sure to remove it.

(My chicken was not cooked so I finished it in a 350 deg oven for 20 minutes)

The sauce can be made up to 1 day ahead and refrigerated