Curry Rubbed Smoked Chicken Thighs with Sorghum-Chile Glaze
Show: Bobby Flay's Barbecue Addiction
Episode: New South: Barbecue and Beyond
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By tnajah
Lakeland, FL
on May 07, 2013
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Absolutely amazing!!!! I followed the recipe exactly. The chile de Arbol and other spices amazing!!!! Sorghum can be found at grocery store. Husband and son said next time make double no leftovers..............I did have to go to spice store to get Chile de Arbol but well worth it and cheaper than grocery store!!!
By SydnieChambers
on April 22, 2013
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For the rub, I used regular chili powder, fennel seed, cumin, and a curry powder that already had turmeric and coriander in it. I would recommend to be very generous with the rub on the chicken.
For the glaze, I couldn't find sorghum, so I used 2 parts molasses to 1 part honey instead and used regular chili powder again. I was scared to put too much on the chicken since it was so sweet, but once again, the flavors were subtle so next time I will be more generous with my glaze as well.
I waited until the chicken was 160 degrees as directed, and it was perfect! The smoke flavor was fantastic. I will definitely be using this method again with my barbecued chicken.