Honey Barbecued Chicken

• Marinade
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 2 tablespoons chili powder (I use a hot one)
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 2 teaspoons fresh thyme leaves
• 1 teaspoon freshly ground black pepper
• 2 cloves garlic, finely minced
• 4 pounds organic chicken thighs (or a combination of other parts)
• Glaze
• 1/4 cup honey
• 2 tablespoons soy sauce or tamari sauce
• 1 tablespoon ketchup
• 2 teaspoons Dijon mustard
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cider vinegar
• 2 tablespoons sriracha sauce

1. Stir the marinade ingredients together and rub all over the chicken. Place the chicken in a large bowl and cover. Refrigerate overnight. Remove the chicken from the fridge an hour before grilling and let it sit at room temperature.
2. When ready to barbecue, mix the glaze ingredients together in a small bowl. We have a gas barbecue and I turn it on high to preheat, then turn the heat to medium-low (the temperature should be about 350 degrees). Dip a scrunched up paper towel in some oil and, using tongs, rub the cooking grates to oil them.
3. Place the chicken, skin side down, on the grates, brush some glaze on, close the barbecue and cook for about 20 minutes. Brush some glaze on again, flip the chicken pieces and brush glaze on the other side. Close and cook for about another 20 minutes, or until a meat thermometer registers 165 degrees inside the chicken. Brush some more glaze on, and turn over once more for a few minutes. You can turn the heat up a little to crisp the skin a bit if desired. Serve warm or room temperature.

marinade, olive oil, kosher salt, chili powder, paprika, brown sugar, thyme, freshly ground black pepper, garlic, chicken, honey, soy sauce, ketchup, mustard, worcestershire sauce, cider vinegar, sriracha sauce

Taken from food52.com/recipes/21954-honey-barbecued-chicken (may not work)