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In this healthy chicken thigh recipe, bottled barbecue sauce--often loaded with sodium and high-fructose corn syrup--is replaced with a homemade barbecue sauce recipe. Use the barbecue sauce to baste the chicken thighs while cooking--but if you want to also serve the barbecue sauce at the table, separate some before grilling to avoid cross-contamination.

To prepare barbecue sauce: Combine ketchup, beer, molasses, orange juice, vinegar, Worcestershire, mustard and onion powder in a medium heavy saucepan; bring to a simmer over medium-high heat,...


Ingredients

  • 3/4 cup ketchup
  • 3/4 cup beer, preferably porter
  • 1/2 cup molasses
  • 2 tablespoons orange juice
  • 2 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon onion powder
  • 2 teaspoons hot sauce, or to taste
  • 8 large or 16 small bone-in chicken thighs (4 to 4 1/2 pounds), skin removed and trimmed
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground pepper

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