Chicken Thighs with Sweet Apricot-Hoisin Sauce

Jamie Purviance is one of our favorite chefs for grilling inspiration. He has a new book, New American Barbecue. We haven’t perused all the new recipes, but we’ve already made one recipe twice. Not only are the results well-seasoned and delectable, but the preparation technique allows for grilled and smoked flavors, while minimizing grill clean-up afterwards. Bravo Jamie! This recipe is a winner! For those who can’t find this recipe on page 188, we include the information here.

Note: the recipe recommends cherry or apple wood chips, but we found hickory chips worked great.

Ingredients

For the rub:

1 1/2 tsp kosher salt

1 1/2 tsp garlic powder

1 tsp ground cumin

3/4 tsp freshly ground black pepper

1/2 tsp chili powder

1/2 tsp ground ginger

1/8 tsp ground cinnamon

8 chicken thighs (with bone and skin), each 5-6 oz. (Trim excess skin and fat, patted dry)

For the glaze:

1/2 cup apricot preserves

1/4 cup hoisin sauce

1 Tbsp fresh lemon juice

2 tsp peeled, minced fresh ginger

1-2 Tbsp chopped fresh cilantro leaves

Directions

Soak the wood chips in water for at least 30 minutes.

Prepare the grill for direct and indirect cooking over medium-low heat (350º to 400º F.).

Combine the rub ingredients, and then season the chicken thighs all over with the rub.

In a small saucepan over medium heat on the stove, bring the glaze ingredients to a simmer. Cook until slightly thickened, about 3 minutes, stirring occasionally. Remove from the heat.

Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, grill the thighs, skin side down first, over direct medium-low heat, with the lid closed, until lightly browned, about 16 minutes, turning once. Place the thighs in a large disposable foil pan, place the pan over indirect medium-low heat, and brush the thighs with some of the glaze. Close the lid and cook until the juices run clear and the meat is no longer pink at the bone, 15-20 minutes more, brushing occasionally with the glaze. If the glaze becomes too thick as it cools, warm it briefly over medium heat. Brush with any remaining glaze just before removing the thighs from the grill. Serve the thighs warm, garnished with the cilantro.

Serves 4.

Prep Time: 20 minutes

Grill Time: 31-36 minutes

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