I shared some ways we use chicken thighs last month. One of those ways is BBQ seasoning. I decided I should go ahead and share how we do BBQ seasoning on chicken. I prefer a sweet barbecue flavor and not vinegary. Now don’t get the wrong idea, this is not a barbecue sauce; it’s just to give you some flavor of barbecue.
We just sprinkle the seasonings on each thigh but you could mix the dry ingredients up in a bowl and then add the worcestershire sauce onto each thigh individually. You could mix all the ingredients up together and smear the paste on each thigh but that is too much work for us.
Place the thighs on a rimmed baking sheet. You can use a silpat or parchment paper for ease of cleaning later but we didn’t. Then sprinkle on the onion powder and garlic powder.
Now, we use Sukrin Gold but I believe there is a Swerve brown sugar substitute. You could also make your own. I found these three version you could try: 1. suggests including an extract rather just the molasses, 2. also suggests an extract but uses stevia glycerite instead of the molasses, 3. uses less molasses per cup. (I’m also noting them for myself, in case I need them in the future. )
So this next step is to add 1/2 teaspoon – 1/2 tablespoon brown sugar substitute to each piece. Tiffany used 1/2 tablespoon this night and it was too sweet for Sean’s liking, so you may want to err on the side of less sweetener.
- about 1 teaspoon onion powder
- about 1/2 teaspoon garlic powder
- about heaping 1/4 teaspoon paprika
- about 1/8 teaspoon black ground pepper
- about 3/4 teaspoon salt
- 1 1/2 Tablespoons - 3 Tablespoons brown sugar substitute (Sukrin Gold)
- about 6 Tablespoons Worcestershire sauce
- Either sprinkle each individual on the meat
- Combine dry ingredients together, sprinkle over meat.
- Add Worcestershire sauce to each thigh individually.
- Combine all ingredients into a paste and smear over each thigh.
Until next time,