Red Hot Candy Apple Chicken Thighs

Sauce

• 1 c ketsup
• 1/2 c molasses
• 1/4 c apple cider vinegar
• 1/4 c southwestern mustard (safeway or walmart store brand)
• 2 tbsp worcestershire sauce
• 1 tsp garlic salt
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper
• 1/2 tsp red hot cayenne sauce
• 1 c cinnamon applesauce
• 1 tsp hickory smoke
• 1 tbsp lemon juice
• 1 tsp pure vanilla

Marinade

• 3 c dark brown sugar
• 1 tbsp salt
• 1 tbsp black pepper
• 3/4 tsp cayenne pepper
• 1 c no sugar apple juice

1. In a medium mixing bowl combine all sauce ingredients.
2. Remove skin from 12 chicken thighs and place in a 10×14 inch baking dish.
3. In a small bowl combine dark brown sugar, salt, black pepper and cayenne pepper and sprinkle half the mixture over chicken thighs.
4. Pour apple juice over chicken, turn chicken over and sprinkle remaining brown sugar mixture over top, flip chicken until coated evenly with marinade.
5. Cover and let marinade for 1 hour, flipping chicken occasionally, I placed two flat ice packs under pan to keep chilled, may chill in refrigerator.
6. Arrange charcoal on one side of barbecue and light.  When coals are ready grill chicken with indirect heat covered for 45 minutes or until cooked through, basting with sauce last 20 minutes/10 minutes per side or until sauce is cooked on.
7. Pull over direct heat 2-3 minutes per side to crisp and give slight char.
8. Makes 12 chicken thighs with some remaining sauce to reserve for future use, depending on how much sauce you prefer.