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Where Healthy is Simply Delicious
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BIG HORN BBQ CHICKEN

BBQ SAUCE INGREDIENTS:

1/3 CUP KETCHUP

1/4 CUP BIG HORN CHIPOTLE OLIVE OIL

1/4 CUP BIG HORN SERRANO HONEY VINEGAR

1 TEASPOON TERRAPIN RIDGE SMOKEY ONION MUSTARD

TO PREPARE SAUCE, COMBINE FIRST 4 INGREDIENTS IN A SMALL SAUCEPAN; BRING TO A BOIL OVER MEDIUM HEAT. REDUCE HEAT; SIMMER 15 TO 20 MINUTES OR UNTIL THICKENED.

CHICKEN INGREDIENTS:

2 TEASPOONS GARLIC POWDER

2 TEASPOONS CHILI POWDER

1 TEASPOON PAPRIKA

1/2 TEASPOON GROUND CUMIN

1/4 TEASPOON HICKORY SALT

1/4 TEASPOON BLACK PEPPER

3 LBS. BONELESS SKINLESS CHICKEN THIGHS

COOKING SPRAY

COMBINE GARLIC POWDER, CHILI POWDER, PAPRIKA, CUMIN, HICKORY SEA SALT, AND WHITE PEPPER IN A SMALL BOWL. RUB THE SPICE MIXTURE EVENLY ON CHICKEN. LET STAND AT ROOM TEMPERATURE 30 MINUTES.

PREHEAT GRILL TO MEDIUM-HIGH HEAT, LIGHTING ONLY ONE SIDE OF THE GRILL TO ENABLE BOTH DIRECT AND INDIRECT GRILLING. COAT GRILL RACK WITH COOKING SPRAY; PLACE CHICKEN ON LIT SIDE OF GRILL (DIRECT HEAT). COVER AND GRILL 8 MINUTES ON EACH SIDE. MOVE CHICKEN TO THE UNLIT SIDE OF THE GRILL (INDIRECT HEAT). BASTE CHICKEN WITH SAUCE MIXTURE. COVER AND GRILL AN ADDITIONAL 5 MINUTES ON EACH SIDE OR UNTIL DONE. SERVE WITH REMAINING SAUCE.