Grilled Thighs and Drumsticks
When Mom makes chicken, this is the way we like it prepared. It's juicy, has great barbecue flavor and makes a big batch, so it's perfect for a summer picnic and family reunions.
-Brenda Beachy
Belvidere, Tennessee
SERVINGS
|
12-14
|
CATEGORY
|
Main Dish
|
METHOD
|
Grill (gas or charcoal)
|
PREP |
10 min. |
COOK
|
30 min.
|
TOTAL
|
40 min.
|
INGREDIENTS
- 2-1/2 cups packed brown sugar
- 2 cups water
- 2 cups cider vinegar
- 2 cups ketchup
- 1 cup canola oil
- 4 tablespoons salt
- 3 tablespoons prepared mustard
- 4-1/2 teaspoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon pepper
- 1 teaspoon Liquid Smoke, optional
- 10 pounds bone-in chicken thighs and chicken drumsticks
- 1/2 teaspoon seasoned salt
DIRECTIONS
In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add chicken. Seal bags and turn to coat; refrigerate overnight.
Prepare grill for indirect heat. Drain and discard marinade. Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15 minutes. Turn; grill 15-20 minutes longer or until juices run clear. Yield: 12-14 servings.