We're having a heat wave, a tropical heat wave! The temperature's rising, it isn't surprising, she certainly can can-can! (Irving Berlin)
Talk about feast and famine. We were just complaining a week or so ago that we hadn't really had much of a summer and wham! It has hit us with a vengeance, and just in time for our children here in England to go on their summer break. They say tomorrow it could get up to 39*C (about 102*F) which will break all records here in the UK.
Of course with the wicked hot temperatures and high humidity come Thunderstorms, and we had the worst one I have ever seen over here last night about 1 a.m. Todd slept through it. How he managed that I will never know. I suppose it is one of the benefits of being deaf when you aren't wearing your hearing aids!
So what has that got to do with BBQ Chicken Thighs? Absolutely nothing! I just share it with you as a matter of interest.
These Sticky BBQ Chicken Thighs are fantabulously tasty. I had taken some chicken thighs out of the freezer and left them in the fridge to thaw overnight. I am never entirely sure what I want to do with these things . . . I cook as the inspiration strikes me.
Chicken thighs are so wonderfully flavourful and rich. Next to the wing they are my favorite part of the chicken! Moist and filled with flavor. Never dry.
I had gotten this jar of Ravish Pineapple & Yuzu Salsa (English Provender) and I thought I would try to incorporate it into some kind of glaze for the chicken.
First I rubbed them all over with my own Homemade BBQ Seasoning Mix. You can find that recipe here.
It is absolutely filled with flavour, all natural ingredients and no nasties there. It makes about 3/4 of a cup of mix, but trust me when I say that won't be a problem. You can use it for all sorts. Not just chicken.
Its spicy and smoky and works great on a variety of meats, poultry, fish and vegetables. You will find that it is something you use frequently and that you will love! It adds incredible flavor to things. I really love making my own seasoning mixes. I never buy them ready made anymore. Homemade is fresh, and contains no chemicals or preservative.
You rub this all over the chicken pieces first and then roast/grill them for about 15 minutes or so. While they are roasting, you can make up this finger-lickingly tasty glaze.
I used some of that salsa, but you could use any kind of fruity chutney. Mango would be lovely. To that I added an equal amount of my favorite BBQ sauce, and some liquid honey. I then drizzled it over the chicken and brushed them with it every now and then until the chicken pieces were tender, and perfectly glazed!
I roasted some vegetables on the side for us to enjoy along with it. Courgettes (zucchini), butternut squash and some new potatoes for Todd. All cut into hefty chunks and tossed with some oil and seasonings.
This was another fabtastic meal! Sticky chicken . . . some roasted healthy veg, a salad . . .
I drizzled my salad with Skinny Sauce Ranch Dressing which has no sugar, no carbs, no fat, no dairy, no gluten and no calories. But trust me, it has plenty of flavour! I love their products. You can enjoy without feeling deprived. They even have Maple Syrup for on your pancakes.
Todd had the same, except he enjoyed some of the roasted potatoes and because I had done a lovely large tray of them, there is enough for us to enjoy them again for another meal.
Yield: 2
Author: Marie Rayner
Sticky BBQ Chicken Thighs
Finger-lickingly tasty. You are going to love these. You begin with a rub, bake and then finish off with a sticky glaze. One word. YUM! This recipe can easily be doubled. You can also cook it on the outside grill, brushing it with the sauce as it cooks and turning it frequently.ingredients:
- 4 bone-in, skin-on chicken thighs
- 2 TBS BBQ seasoning (see my own recipe for this)
- 1/2 TBS olive oil
- 2 TBS fruity chutney or salsa
- 2 TBS your favorite BBQ sauce
- 1 TBS liquid honey
instructions:
How to cook Sticky BBQ Chicken Thighs
- Preheat the oven to 200*C/400*F/ gas mark 6. Line a small baking tray with some aluminum foil and spray with non-stick cooking spray.
- Rub the chicken thighs all over with the BBQ seasoning. Place them spaced a bit apart on the baking sheet. Drizzle with the oil. Place into the preheated oven and roast for 15 minutes.
- While they are roasting whisk together the chutney, BBQ sauce and honey until well combined. Remove the chicken from the oven. Drizzle and brush this sauce over all of the chicken pieces.
- Roast for a further 20 to 25 minutes until the juices run clear, brushing with the pan drippings every 8 minutes or so. Remove from the oven and put the chicken on a serving platter. Drizzle some of the pan juices over top and serve immediately.
This really was a very tasty meal. Despite the oppressive temperatures. The quantities I have given are for two people only, but you can very easily double or triple it to serve more. This is summer food, easy food. Delicious food.
