Featured in blog: Happy Birthday Times 2!
- Chicken thighs
- BBQ rub
- Honey Mustard BBQ Sauce
Cover the chicken in the rub. Next grill up them dead chickens until they are done. Pull them off the grill; let them rest for about 10 minutes before chopping them up. It was my first time doing this recipe so I went for a mix of fine chopped bits and larger chunks to give the texture some variety. When the chicken is all chopped up, put it in a wok or frying pan, heat up on high for a couple minutes, then fold in the BBQ sauce to taste. I like to let it cook a bit longer so the sugars caramelize and get all crunchy, whoo wee! People at the party asked me how I made the BBQ sauce which I don’t mind telling them, but I don’t measure so you will have to play around on your own to learn. At its most basic, the BBQ sauce is just mustard, honey, brown sugar, apple cider vinegar, and liquid smoke. You want it to be mostly tangy with a bit of sweet. Start with those basics and then once you have a basic sauce down, you can start to get crazy and add all kinds of funky twists. That is the best advice I can give. Nobody taught me, I had to learn on my own…you can do it.