This recipe is from "The Red Barn Roundup" in the May 2014 issue of Country Living magazine, an article about Nashville's best-loved annual potluck party. Buy a club pack of chicken thighs for this recipe.
- 16 skin-on chicken thighs
- 1/2 cup granulated white sugar
- 1/2 cup sea salt
- 4 Tbsp chili powder
- 4 Tbsp freshly ground pepper
- 3 Tbsp butter
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 3 Tbsp molasses
- 3 Tbsp dark-brown sugar
- 2 Tbsp worcestershire sauce
- 1 Tbsp mustard
- 1 Tbsp salt
- Tabasco sauce to taste
Big Smokey's Dry Rub
Combine in a medium bowl: 1/2 cup each granulated sugar and sea salt, 2 Tbsp freshly ground black pepper, 4 Tbsp chili powder, 2 Tbsp garlic powder.
On a large rimmed baking sheet, arrange raw chicken pieces and rub each piece with dry rub mixture, coating thoroughly.
Cover the pan tightly with plastic wrap and refrigerate overnight.
Big Smokey's BBQ Sauce
Melt 3 Tbsp butter in a medium pot over medium heat.
Add 1 cup ketchup, 1/2 cup apple cider vinegar, 3 Tbsp molasses, 3 Tbsp dark brown sugar.
2 Tbsp Worcesershire sauce, 1 Tbsp mustard, 1 Tbsp table salt, 2 Tbsp ground pepper.
Stir to combine.
Reduce heat to low and simmer, stirring occasionally, 5 to 8 minutes.
Preheat oven to 300 degrees F.
Meanwhile, remove chicken from refrigerator and let sit at room temperature for 10 minutes.
Transfer pan to preheated oven and bake 30 minutes at 300 degrees F.
Remove pan from oven and brush chicken liberally with prepared BBQ sauce. (Don't use all the sauce.)
Increase heat to 400 degrees F and return pan to oven.
Continue baking chicken about 15 to 20 more minutes, using a clean utensil to brush with sauce once or twice more.
When an instant-read thermometer reaches 165 degrees F when inserted into the largest piece of chicken, and skin is nicely browned and carmelized.
Serve remaining BBQ Sauce on the side.
