2½ lbs skinless, boneless chicken thighs

1 tbsp smoked paprika
1 tbsp packed dark brown sugar
1½ tsp kosher salt
1 tsp dry mustard
1 tsp garlic powder
½ tsp chili powder
¼ tsp freshly ground black pepper

½ cup ketchup
¼ cup pure maple syrup
2 tbsp molasses
1 tbsp finely chopped chipotle chile peppers in adobo sauce
2 tsp worcestershire sauce
1 tsp dry mustard
1½ tsp garlic powder
3 tbsp freshly squeezed lime juice
lime wedges (optional)


In a small bowl, combine smoked paprika, brown sugar, salt, dry mustard, garlic powder, chili powder and black pepper. Sprinkle and pat mixture evenly on both sides of chicken thighs. Chill, covered, for 30 minutes.

Meanwhile, in a small saucepan, combine ketchup, maple syrup, molasses, chipotle peppers, Worcestershire sauce, dry mustard and garlic powder. Bring just to boiling; reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally. Set aside.

Prepare a gas or charcoal grill for direct cooking over medium-high heat. Arrange chicken on a lightly oiled grill rack, cover grill, and cook 4 minutes. Flip and cook 4 minutes more. Stir lime juice into sauce. Brush chicken with some of the sauce, flip and cook 1 minute. Brush sauce on the second side, flip and cook 1 minute more, or until done (170 degrees). Remove from grill; let rest 5 minutes. Serve with lime wedges for squeezing, if desired.

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