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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


    • 1/4 cup bottled barbecue sauce
    • 2 tablespoons pure maple syrup
    • 2 tablespoons cider vinegar
    • 4 pounds skinless chicken thighs, with bones


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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