So, the chicken thigh – Skin on, bone in, it’s definitely one of the most underrated cuts of chicken – but it just so happens to be one of the best things to do on the barbecue! About a tenth of the price of prime rib-eye, chicken thighs are also super easy to cook. Marinade those babies (or don’t – your choice really), chuck them on the grill and let the heat do the work. On top of all this, kids love chicken – it’s familiar, it’s not intimidating. The perfect addition to any family barbecue!
My favorite chicken barbecue recipe is this sticky thigh recipe that i found online and tweaked a little. It reminded me of something that one of my aunts used to make (thanks René – it was always delicious 🙂 ). My kids love it, and i’m sure your will too!
Sticky Apricot Barbecue Chicken Thighs (drumsticks too if you like)
What you need
6 – 8 Chicken thighs (skin on, bone-in)
3/4 cup Apricot jam
1/4 cup Orange juice
Jest of 1 lemon
1 Tablespoon Soy sauce
A pinch of chili (optional)
Cut a couple of slits into your chicken thighs – this is just so that they can suck up all the nice flavours of the marinade – and set them aside for a while. Grab a large ziploc bag, and mix all your ingredients together. It should be a nice thick, sticky mess 🙂 . Pop your chicken thighs into the bag, seal and then let everything sit in the fridge for at least 1 hour (preferably a little longer – you could even do this the night before).
When time comes to barbecue, place the chicken on a coolish part of the barbecue to avoid the sugars in the marinade burning, and cook slowly until done (approximately 20 to 25 minutes, but check to make sure that the chicken is cooked through).
Serve with your choice of sides, and lots of napkins for those sticky, sticky fingers!
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