Chipotle Maple Chicken Thighs
Chipotle-Maple Chicken Thighs
INGREDIENTS
- 1 T Paprika (smoked)
- 1 T Sugar (dark brown) (packed)
- 1 1/2 t Kosher salt
- 2 t Mustard (dry) (divided)
- 1 1/2 t Garlic (powder) (divided)
- 1/2 t Chili powder
- 1/4 t Black pepper (freshly ground)
- 2 1/2 lbs Chicken Thighs (skinless) (boneless)
- 1/2 C Ketchup
- 1/4 C Maple syrup (pure)
- 2 T Molasses
- 1 T Chipotle Chile (finely chopped peppers in adobo sauce
- 2 t Worcestershire sauce
- 1 t Mustard (dry)
- 1/2 t Garlic (powder)
- 3 T Lime juice (freshly squeezed)
- Lime wedges (optional)
DIRECTIONS
- 1. In a small bowl, combine smoked paprika, brown sugar, salt, 1 t dry mustard, 1 t
garlic powder, chili powder & black pepper. - 2. Sprinkle & pat mixture evenly on both sides of chicken thighs.
- 3. Chill, covered, for 30 minutes.
- 4. Meanwhile, in a small saucepan, combine ketchup, maple syrup, molasses, chipotle peppers, Worcestershire sauce & the remaining 1 t dry mustard & 1/2 t garlic powder.
- 5. Bring just to boiling; reduce heat to low & simmer uncovered for 15 minutes, stirring occasionally & then set aside.
- 6. Prepare a gas or charcoal grill for direct cooking over medium-high heat.
- 7. Arrange chicken on a lightly oiled grill rack, cover grill & cook for 4 minutes.
- 8. Flip & cook for 4 minutes more.
- 9. Stir lime juice into sauce.
- 10. Brush chicken with some of the sauce, flip & cook 1 minute.
- 11. Brush sauce on the second side, flip & cook 1 minute more, or until done.
- 12. Remove from grill; let rest 5 minutes.
- 13. Serve with lime wedges for squeezing, if desired.
6 – 8 servings
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