Rossdown Farms Bbq Spiced Chicken Recipe

Prepare the chicken

Trim excess fat from the chicken thighs and pat them dry with paper towels. If the thighs are very thick, use a meat mallet to even them to about 1/2 inch thickness for even cooking.

Mix the rub

In a medium bowl combine smoked paprika, dark brown sugar, kosher salt, black pepper, granulated garlic, onion powder, ground cumin, ground coriander, cayenne pepper, and mustard powder. Stir until evenly distributed.

Coat the chicken

Add the olive oil and 1 tablespoon apple cider vinegar to the spice mix to create a paste. Rub the paste evenly over both sides of each chicken thigh, massaging it into the meat. Place the seasoned thighs in a shallow dish or resealable bag, cover or seal, and refrigerate for at least 1 hour and up to 8 hours. (If short on time, allow at least 20–30 minutes at room temperature.)

Make the basting sauce

While the chicken marinates (or during the last 15 minutes), combine ketchup, 2 tablespoons apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, chili garlic sauce, and salt in a small saucepan. Warm over medium-low heat, stirring until sugar dissolves. Stir in the butter until melted and the sauce is glossy. Reduce heat to low and keep warm until needed.

Preheat and oil the grill or pan

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy cast-iron skillet over medium-high heat. Brush the grill grates or skillet with the neutral oil to prevent sticking.

Sear the chicken

Place the thighs on the hot grill or skillet, presentation-side down. Cook undisturbed for 4–5 minutes until a deep mahogany crust forms. Flip and cook the other side for 3–4 minutes.

Baste and finish cooking

Start brushing the basting sauce over the top of the thighs after the first flip. Continue to cook, flipping and basting every 1–2 minutes to build a sticky glazed layer, until the internal temperature reaches 165°F (74°C) when measured at the thickest part, about 6–10 minutes total after searing depending on thickness. If using a grill, move thighs to indirect heat after the crust forms to avoid charring while the glaze sets.

Rest and finish

Transfer the cooked thighs to a cutting board and let rest for 5 minutes to allow juices to redistribute. Spoon any remaining warm sauce over the thighs. Squeeze fresh lemon over the chicken if desired and sprinkle with chopped parsley before serving.