Ingredients
- 16 bone-in, skin-on chicken thighs
- 2 cups bottled Italian salad dressing
- Seasoning Blend
- 3/4 cup mild chile powder, preferably Chimayo, Ancho, or Hatch
- 3/4 cup sweet paprika
- 1/2 cup Sugar in the Raw, or other turbinado sugar
- 2 tablespoons garlic salt
- 2 teaspoons dried oregano, preferably Mexican
- 2 teaspoons Old Bay Seasoning
- Pan Ingredients
- 4 tablespoons (2 ounces) unsalted butter
- 1/4 cup water
- 2 teaspoons kosher salt
- 2 teaspoons Accent (optional, see Note)
- BBQ Sauce
- 2 1/4 cups APL BBQ Sauce (recipe follows), or your favorite BBQ sauce
- 3 tablespoons apricot preserves
- 3 tablespoons pineapple preserves
- 3 tablespoons honey, preferably orange blossom
- 3 tablespoons apple cider vinegar
- 1 1/2 teaspoons Japanese soy sauce
- 1 1/2 teaspoons Accent (optional, see Note)
- 1/2 cup canola or vegetable oil
- 5 garlic cloves, peeled and coarsely chopped
- 1 medium sweet white onion, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 2 teaspoons kosher salt, plus additional if needed
- 1/4 cup bourbon
- 3 tablespoons chili powder
- 1 tablespoon coarsely ground fresh black pepper
- 1/4 teaspoon ground allspice, plus additional for seasoning
- 1/4 teaspoon ground cloves, plus additional for seasoning
- 1 cup firmly packed dark brown sugar
- 2 cups water
- 2 cups ketchup
- 1/2 cup unsulfured blackstrap molasses
- 1/2 cup prepared yellow mustard
- 1/2 cup apple cider vinegar, plus additional as needed
- 2 teaspoons hot sauce
- 1/2 cup apricot preserves
- 1 jalapeno chile, grated on a Microplane grater, stopping before the seeds
- 1/2 Granny Smith apple, grated on a Microplane grater.
Description
Serious Eats
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