My dad has been making a basic version of this family favorite for years. I’ve recently made it my own by spicing it up a bit with hoisin sauce and red pepper flakes. Sometimes I let the chicken and sauce simmer in my slow cooker.
—BRIGETTE SCHROEDER YORKVILLE, IL
START TO FINISH: 30 MIN. • MAKES: 6 SERVINGS
1 cup cola
1/3 cup finely chopped onion
1/3 cup barbecue sauce
2 teaspoons hoisin sauce
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
6 boneless skinless chicken thighs (about 1 1/2 pounds)
Hot cooked rice
1. In a saucepan, combine the first eight ingredients; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Reserve 3/4 cup for serving.
2. Grill the chicken, covered, over medium heat or broil 4 in. from the heat 5-7 minutes on each side or until a thermometer reads 170°, basting occasionally with the remaining sauce during the last 5 minutes of cooking. Serve chicken with rice and reserved sauce.
TOP TIP
The United States Department of Agriculture recommends that you don’t wash or rinse chicken before cooking. If you do, bacteria can spread to kitchen surfaces and utensils and contaminate other foods.