Muscadine BBQ-Glazed Chicken Thighs
Serves 4–6
For the glaze
¾ cup muscadine jelly
⅓ cup ketchup
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon Dijon or yellow mustard
1 tablespoon brown sugar
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
Pinch of cayenne or red pepper flakes, optional
Salt to taste
For the chicken
2–3 pounds Crossings Chicken Thighs
1 tablespoon oil
Salt and black pepper
Directions
Preheat the oven to 400°F. Pat the chicken dry, lightly coat it with oil, and season with salt and pepper.
Arrange the thighs in a baking dish or on a lined baking sheet. Bake for approximately 25 minutes.
Meanwhile, combine all the glaze ingredients in a small saucepan. Simmer over medium-low heat for 8–10 minutes, stirring occasionally, until smooth and slightly thickened.
Reserve some untouched sauce for serving. Brush the remaining glaze generously over the chicken.
Return the chicken to the oven for another 10–15 minutes, brushing it with another layer of glaze near the end. Cook until the chicken reaches an internal temperature of 165°F.
For a sticky, caramelized finish, broil it for 1–2 minutes, watching carefully because the jelly can burn quickly.
The fruity muscadine sweetness would work beautifully with the vinegar, mustard, smoky paprika, and savory chicken. Muscadine barbecue sauces are commonly paired with chicken because the fruit provides sweetness and tang while still working with a traditional tomato-vinegar-mustard base. Ison’s Nursery describes a similar flavor combination, while the Arkansas Game and Fish Commission uses muscadine jelly, vinegar, tomato paste, molasses, citrus, and spices for a barbecue glaze.
You could also use it on the Crossings Whole Chicken—I’d roast the chicken mostly unglazed, then brush the sauce on several times during the final 20–25 minutes so the sugar doesn’t burn.
