Sticky Hoisin Apricot Chicken Thighs
How to make Sticky Hoisin Apricot Chicken Thighs Recipe
Serves: 6
Ingredients:
6 chicken thighs, bone-in and skin on
3/4 cup Hoisin sauce
1/2 cup apricot preserves
1 tbsp Sriracha sauce
1 tbsp Dijon mustard
2 tbsp all-purpose grilling rub
Method:
Set up the cooker for indirect heat cooking at 375 degrees F. Add chunks of peach wood for smoke.
Apply the rub all over the chicken thighs.
Place the thighs on the cool side of the grill away from the heat and put the lid on the cooker with the vents wide open. Cook for 30 minutes.
In a medium saucepan, warm the remaining ingredients on medium heat until the sauce starts to simmer, then turn off the heat and let it cool.
Use a basting brush to apply the sauce on all the thighs. Cook for 10 minutes.
With the lid off, grill the thighs directly over the heat until a char starts to develop, then move the thighs back to cool side of the grill and put the lid back on. Cook for 10 minutes.
Repeat step 6.
Chicken thighs are done when the internal temperature reaches 160 degrees F.
Serve immediately.
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| Sticky Hoisin Apricot Chicken Thighs |
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