Burn Barrel Chicken
© 2022 Quarto Publishing Group USA Inc. Text © Matt Horn. Photography © 2022 Andrew Thomas Lee
“Grilled chicken is an excellent humble family meal, although the marinade in this recipe adds an incredible glaze worthy of a restaurant meal,” Matt Horn says in his cookbook, Horn Barbecue. “The brown sugar speeds up caramelization and deepens the flavor of the finished poultry.”
Find this recipe and others like it in "What Happens When the West Coast Barbecue King Sets out to Conquer Fried Chicken?" from Sunset's 2022 Garden Issue.
How to Make It
1
In a medium bowl, whisk olive oil, brown sugar, garlic, thyme, and rosemary to blend. Generously season mixture with salt and pepper, and whisk to combine. Reserve 1⁄4 cup of the marinade for basting.
2
Add chicken thighs to bowl, toss to coat, and place in refrigerator to marinate for at least 20 minutes, and up to overnight.
3
Preheat a wood-, charcoal-, or gas-burning grill to medium-high.
4
Place the chicken on the grill, meat side down first, and cook for about 6 minutes per side, basting with the reserved marinade, until cooked through and the juices run clear.
5
Garnish with parsley before serving.
Ingredients
6 tbsp extra-virgin olive oil
4 tbsp brown sugar
2 tbsp minced garlic
2 tsp dried thyme
2 tsp dried rosemary
kosher salt
freshly ground black pepper
4 bone-in, skin-on chicken thighs
chopped fresh parsley, for garnish
Directions
1
In a medium bowl, whisk olive oil, brown sugar, garlic, thyme, and rosemary to blend. Generously season mixture with salt and pepper, and whisk to combine. Reserve 1⁄4 cup of the marinade for basting.
2
Add chicken thighs to bowl, toss to coat, and place in refrigerator to marinate for at least 20 minutes, and up to overnight.
3
Preheat a wood-, charcoal-, or gas-burning grill to medium-high.
4
Place the chicken on the grill, meat side down first, and cook for about 6 minutes per side, basting with the reserved marinade, until cooked through and the juices run clear.
5
Garnish with parsley before serving.
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