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1
EMW Sauce
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2
Combine ingredients and simmer to 10 - 15 minutes
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3
Pour into a clean quart jar, cool and refrigerate until use
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4
Equipment
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5
Gas Grill, set for indirect grilling (only one side heated)
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6
Roasting Pan (small enough to fit on one side of the grill)**
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7
Pat chicken thighs dry
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8
Preheat one side of grill to high
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9
Brush grids with oil
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10
Place thighs on the hot side of the grill and cook until skin is browned turning as needed
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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
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12
Spray a roasting pan with cooking spray
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13
Pour EMSw sauce into the bottom of the pan, use enough to coat the pan to about 1/4 inch
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14
Place the chicken thighs into the sauce and turn each piece to coat each with the sauce
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15
Place the roasting pan onto the non-heated side of the grill and cook for an additional 5 minutes
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16
Remove the thighs to a serving tray, pour the extra sauce into a sauceboat and pass with the thighs.
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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.