Ingredients
Scale
8 bone-in chicken thighs – with skin
For the Rum BBQ Sauce:
- 1/2 cup dark brown sugar
- 1/2 cup of rum
- 1 jalapeno - sliced thin with seeds
- 4 - 5 cloves of garlic - chopped
- 5 - 6 fresh basil leaves - chopped
- 1 tbs. apple cider vinegar
- 1 tbs. fresh orange juice
- 2 tbs. teriyaki sauce
- 1 cup ketchup
- 1 tsp. chili paste
- Dashes of fresh ground black pepper
Instructions
- Combine all of the ingredients for the bbq sauce in a medium cast-iron pan and stir.
- Simmer on a gentle heat for about 20 – 30 minutes; until the sauce thickens.
- Preheat Oven 350 degrees F.
- Reserve half of the bbq sauce in a covered container. This will last in the refrig for about 2 weeks, covered.
- Place the chicken thighs in a large bowl and pour about half of the bbq sauce into the bowl.
- DO NOT place the spoon that you use to toss the chicken back in the reserved bbq sauce.
- Place the chicken thighs in a large cast iron frying pan.
- Bake for 50 – 55 minutes.
Notes
**I doubled my recipe since I wanted enough bbq sauce on the side to serve with the chicken thighs. Also this bbq sauce makes a great dipping sauce for French fries and such.
Prep Time does NOT include Inactive Prep Time.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
