Barbecue Chicken Pieces

Barbecue Chicken Pieces are so adaptable because you can use 2 or 3 different marinades for variation. The thing I like most is that any leftovers are still delicious next day. However, with this recipe, there will not be much left over. Using chicken wings that are very reasonable to buy and one of the tastiest parts of the chicken, you can produce a barbecue feast without breaking the bank.

Use different marinades to produce a variety of different flavors for your guests to enjoy. Serve with a baked potato and a variety of salads. Alternatively, you can broil vegetables in the barbecue to replace salads.
Submitted by David McCarthy, Australia

Ingredients

• 1 cup barbecue sauce
• 1 cup firmly packed brown sugar
• 2 tsp dried whole thyme
• 1 tsp chili powder
• 1 tsp ground red pepper
• 6 ounces (1 can) frozen apple juice concentrate thawed and undiluted
• 24 chicken thighs, skinned
• 3/4 tsp salt (I prefer to use sea salt)
• 1/2 tsp pepper (use black ground pepper)
• Vegetable cooking spray

Method

Combine first 6 ingredients in a saucepan; stir well. Cook over medium heat for 5 minutes or until thoroughly heated; set aside.

Sprinkle chicken with salt and pepper.

Coat a grill rack with cooking spray; place on grill over medium-hot coals.

Place chicken on rack; cook 10 minutes on each side.

Brush chicken with barbecue sauce mixture, and cook an additional 15 minutes or until chicken is done, turning and basting frequently.

Serves 12.

Variations

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