Sticky Barbecue Chicken

This one comes from the fantastic Kurt Evans, the culinary director of Drive Change, an NYC organization that provides culinary training for formerly incarcerated youth. The Nana Mae’s Gravenstein Apple Juice is perfect for the barbecue recipe.

Ingredients

Barbecue Seasoning

  • ¼ cup smoked paprika
  • 2 Tbsp. light brown sugar
  • 2 tsp. chili powder
  • 2 tsp. garlic powder
  • 1½ tsp. cayenne pepper

Chicken and Assembly

  • 12 chicken thighs (about 4 lb.)
  • Zest and juice of 2 lemons
  • 4 tsp. Diamond Crystal or 2½ tsp. Morton kosher salt
  • 5 Tbsp. Barbecue Seasoning, divided
  • 1 Tbsp. vegetable oil, plus more for grill
  • 1 small onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 Tbsp. light brown sugar
  • ¾ cup ketchup
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. apple juice
  • 1 Tbsp. unsulfured blackstrap molasses
  • 1 Tbsp. Dijon mustard
  • 1 Tbsp. Louisiana hot sauce
  • 1 Tbsp. Worcestershire sauce

Recipe

Barbecue Seasoning

Whisk paprika, brown sugar, chili powder, garlic powder, and cayenne in a small bowl to combine. Makes about ½ cup.

Do ahead: Seasoning can be made 1 month ahead. Store airtight at room temperature.

Chicken and Assembly

Combine chicken and lemon zest and juice in a large bowl; toss to coat. Sprinkle with salt and 4 Tbsp. seasoning and toss again to evenly coat. Cover and let chill at least 2 hours and up to 12 hours.

Heat 1 Tbsp. oil in a medium saucepan over medium-high. Cook onion and garlic, stirring occasionally, until tender, about 3 minutes. Add brown sugar; cook, stirring constantly, until sugar turns a shade darker, about 2 minutes. Add remaining 1 Tbsp. seasoning; cook, stirring, until fragrant, about 30 seconds. Add ketchup; cook, stirring, until slightly darkened in color, about 2 minutes. Stir in vinegar, molasses, mustard, hot sauce, and Worcestershire sauce. Bring to a boil over high heat; cook, stirring, 2 minutes. Let cool 5 minutes. Transfer to a blender and purée until smooth. Set sauce aside.

Prepare a grill for medium-high indirect heat (for a charcoal grill, bank coals on 1 side; for a gas grill, leave 1–2 burners off). Lightly oil grate. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over to indirect heat, cover, positioning vent over chicken if your grill has one, and grill, turning every 5 minutes or so, until an instant-read thermometer inserted into the thickest part of thighs registers 140°–145°, 18–25 minutes. Uncover grill and continue to grill, basting with reserved sauce and turning occasionally, until thermometer registers 165°, about 10 minutes longer.


Recipe adapted from Bon Appetit magazine.

This is a recipe collected to celebrate Juneteenth. This year, over 70 Black food creatives have to come together to share recipes in a digital cookout, inspired by this holiday and the African diaspora, all to continue their legacy of communion, albeit virtually, and share their history with the world. View more recipes here. Learn more about the importance of Juneteenth and why it matters in this article here.

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These are recipes that we've tried with the produce in our Farm Boxes! We loved them and hope you get a chance to try them out too 😀

If you have your own recipes, we'd love to hear what you've been cooking with your farm box!

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