Barbecued Chicken Thighs
By Matthew Card
Appears in Cook's Country June/July 2015
WHY THIS RECIPE WORKS
For tender, juicy chicken thighs packed with flavor, with a sticky, shiny glaze, we first spice-rub the thighs and then let them sit for 1 hour in a disposable pan. Then we pour an easy pantry barbecue sauce over the top and grill-braise th...