Disclaimer
This isn't actually a barbecue recipe according to the "outdoors, open fire" definition. It is, in fact, finished under an oven broiler.Context
I live in an apartment. My stove's exhaust fan
vents directly into the kitchen. On top of that, the smoke alarm is hypersensitive. If I set my toaster control above 4, then even the neighbors know when the toast is done.
Even so, I love smoky barbecue meat, especially chicken, so here's how I make do.
Ingredients
- 4 Chicken Thighs
- 4 Ounces (Colgin) Liquid Smoke, Hickory (vary amount to taste)
- 4 Cups Chicken Broth or Water+Salt to taste
- 4 Ounces Barbecue Sauce (Store-bought or DIY)
Preparation
1. Place Broth (or Salted Water), Chicken Thighs, and Liquid Smoke in a pot, with sufficient liquid to cover the chicken.
2. Bring to simmer, cover, and cook for 35 minutes to 165℉ internal temperature (or held at 140℉ for 8 minutes).
3. Remove Chicken Thighs to a greased (Cooking Spray) broiler pan, skin side up.
5. Brush on Barbecue Sauce to top and sides of the Chicken Thighs.
6. Place broiler pan with chicken on upper oven rack.
7. Brown chicken to desired doneness, 4 to 8 minutes, depending on oven broiler and rack height.
8. Remove broiler pan from oven, turn Chicken Thighs skin down, brush on sauce, and return under broiler, for 4 to 8 minutes.
9. If desired, turn thighs once more, brush on sauce, broil for 2 to 4 minutes.
10. Serve, with Barbecue Sauce on the side.
Serves 2, depending on the size of the Thigh portions.
Notes
- Save the cooking broth. It can be frozen and reused for "smoking" more chicken or other meat. It can also be used to flavor soup, gravy, or other sauces.
- This recipe can be used for other meats, such as Country Style Ribs.
- Additional herbs and spices can be added to the cooking liquid, to taste, e.g., Sage, Marjoram, Cayenne, Thyme, etc.
;^)
