East Meets Southwest Chicken

1. 1

   EMW Sauce

2. 2

   Combine ingredients and simmer to 10 - 15 minutes

3. 3

   Pour into a clean quart jar, cool and refrigerate until use

4. 4

   Equipment

5. 5

   Gas Grill, set for indirect grilling (only one side heated)

6. 6

   Roasting Pan (small enough to fit on one side of the grill)**

7. 7

   Pat chicken thighs dry

8. 8

   Preheat one side of grill to high

9. 9

   Brush grids with oil

10. 10

    Place thighs on the hot side of the grill and cook until skin is browned turning as needed

11. 11

    Move the chicken thighs to the non-heated side of the grill close the lid and cook using indirect heat until thighs are done and the juices run clear

12. 12

    Spray a roasting pan with cooking spray

13. 13

    Pour EMSw sauce into the bottom of the pan, use enough to coat the pan to about 1/4 inch

14. 14

    Place the chicken thighs into the sauce and turn each piece to coat each with the sauce

15. 15

    Place the roasting pan onto the non-heated side of the grill and cook for an additional 5 minutes

16. 16

    Remove the thighs to a serving tray, pour the extra sauce into a sauceboat and pass with the thighs.

17. 17

    **Using a roasting pan to contain the sauce instead of just brushing the thighs with sauce makes for easier clean-up, it also allows more flavor to be absorbed by the chicken. If you don't have a roasting pan you can form a pan using aluminum foil with the edges turned up. This foil tray can be discarded after use.

* Per serving · 4 servings · Values may vary.