MAPLE BARBECUE CHICKEN THIGHS
How to Feed a Teenage Boy by Georgia Orcutt
Make this tasty finger food when you have another reason to be in the kitchen for a while. It requires being attentive to the broiler. Consider doubling the quantities for a team party or a potluck. The pieces shrink considerably as they cook. Chicken thighs are higher in fat than chicken breast meat, but they're a good source of protein. They taste great warm, at room temperature, or cold. Allow about two per person, depending on the size. Serve with raw veggies
and Dip.
Serves 6 to 8
Ingredients
• 1/4 cup bottled barbecue sauce
• 2 tablespoons pure maple syrup
• 2 tablespoons cider vinegar
• 4 pounds skinless chicken thighs, with bones
Directions
Preheat the broiler and arrange the rack as far as possible from the heat source.
Combine the barbecue sauce, maple syrup, and vinegar in a small mixing bowl and blend with a whisk. Arrange the chicken in a single layer on a broiling pan. Broil for 10 minutes. Turn and broil for another 10 minutes. Turn, brush liberally with sauce, and broil for 5 minutes. Repeat turning, brushing and broiling for 5 minutes three more times, until the chicken is well glazed and just starting to turn dark blown.
Serve with extra paper napkins.
VARIATION: Use chicken wings instead of thighs. If they're hinged, cut them into two pieces with a large sharp knife.
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