Cook The Book: My Competition Chicken Thigh Recipe

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

16 bone-in, skin-on chicken thighs

2 cups bottled Italian salad dressing

Seasoning Blend

3/4 cup mild chile powder, preferably Chimayo, Ancho, or Hatch

3/4 cup sweet paprika

1/2 cup Sugar in the Raw, or other turbinado sugar

2 tablespoons garlic salt

2 teaspoons dried oregano, preferably Mexican

2 teaspoons Old Bay Seasoning

Pan Ingredients

4 tablespoons (2 ounces) unsalted butter

1/4 cup water

2 teaspoons kosher salt

2 teaspoons Accent (optional, see Note)

BBQ Sauce

2 1/4 cups APL BBQ Sauce (recipe follows), or your favorite BBQ sauce

3 tablespoons apricot preserves

3 tablespoons pineapple preserves

3 tablespoons honey, preferably orange blossom

3 tablespoons apple cider vinegar

1 1/2 teaspoons Japanese soy sauce

1 1/2 teaspoons Accent (optional, see Note)

1/2 cup canola or vegetable oil

5 garlic cloves, peeled and coarsely chopped

1 medium sweet white onion, coarsely chopped

1 green bell pepper, coarsely chopped

2 teaspoons kosher salt, plus additional if needed

1/4 cup bourbon

3 tablespoons chili powder

1 tablespoon coarsely ground fresh black pepper

1/4 teaspoon ground allspice, plus additional for seasoning

1/4 teaspoon ground cloves, plus additional for seasoning

1 cup firmly packed dark brown sugar

2 cups water

2 cups ketchup

1/2 cup unsulfured blackstrap molasses

1/2 cup prepared yellow mustard

1/2 cup apple cider vinegar, plus additional as needed

2 teaspoons hot sauce

1/2 cup apricot preserves

1 jalapeno chile, grated on a Microplane grater, stopping before the seeds

1/2 Granny Smith apple, grated on a Microplane grater.

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