|1/4||cup light brown sugar, divided|
|1||tablespoon chili powder, divided|
|1||teaspoon garlic powder|
|1||teaspoon salt, divided|
|1/2||teaspoon ground black pepper|
|6||bone-in skinless chicken thighs|
|2||teaspoons peanut oil|
|1/2||medium onion, finely chopped|
|3||garlic cloves, minced|
|1||cup low sodium ketchup|
|1|| large chipotle pepper in adobo sauce,
seeded and minced
|1||tablespoon cider vinegar|
|3||tablespoons creamy peanut butter|
- Prepare the grill for indirect cooking over medium heat (350°F-400°F).
- Combine 1 tablespoon of the sugar, 1 teaspoon of the chili powder, cumin, garlic powder, 3/4 teaspoon of the salt and pepper in a small bowl. Rub the mixture over both sides of the chicken thighs and let stand at room temperature for 15 minutes.
- Meanwhile, heat the oil in a small saucepan over medium. Add the onion and garlic and cook until slightly softened, 3-4 minutes. Stir in the ketchup, chipotle pepper, vinegar, remaining 3 tablespoons sugar and remaining 2 teaspoons chili powder; bring to a simmer and cook, stirring occasionally, 5 minutes. Stir in the peanut butter and cook, stirring, until slightly thickened, about 1 minute. Remove from the heat and stir in the remaining 1/4 teaspoon salt.
- Lightly oil the grill rack that is away from the heat source and set chicken on it. Close the lid and grill chicken 22 minutes, turning once. Brush the chicken with some of the sauce and grill until an instant read thermometer inserted into the thickest part registers 170°F, about 3 minutes longer. Transfer to a platter and serve with remaining sauce.
The peanut barbecue sauce may be made two days ahead and kept in a covered container in the refrigerator. It is also great on grilled pork chops and pork tenderloin, as well as turkey and chicken burgers.
Nutrition per serving
Calories: 317, Protein: 26g, Carbohydrates: 23g, Fiber: 1g,
Fat: 14g, Saturated Fat: 3g, Cholesterol: 132mg, Sodium: 558mg