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Author Topic: Finishing sauce for chicken thighs.  (Read 2372 times)
brer
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Posts: 42

Location: SE Oklahoma


« on: August 10, 2009, 12:28:08 PM »

I tend to grill chicken thighs a lot.  They are cheap, have enough fat on them to make them tasty, and are just all around good.

My recipe is as follows:

Part out each whole thigh into three parts. Drumstick, and  split the thigh just parallel to the long bone going through it.

Marinade with enough teriyaki sauce to cover for a few hours.

Grill chicken over medium heat until the chicken is done on the inside and the skin is browned but not burnt.  Keep cycling the chicken on the grill from the hot spots to the cooler spots to do this. Make sure the skin has lost most of it's fat.

Make up the finishing sauce:

One cup pineapple concentrate, 1/3 cup teriyaki, a quarter cup brown sugar and enough regular barbecue sauce to thicken it a bit, around a cup.

Keep the sauce in a bowl and dip the chicken into it after it's been grilled.  Put the chicken back on the grill, let the sauce form a glaze and repeat once more.  Do not let the sauce burn!!! 
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