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