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Barbecued chicken thighs with spices and maple


10 minutes


45 to 50 minutes



Barbecued chicken thighs with spices and maple
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4 chicken thighs
1 L (4 cups) chicken broth
375 ml (1 1/2 cups) maple syrup
4 garlic cloves, cut into thin strips
Salt and freshly ground black pepper
60 ml (1/4 cup) tomato paste
60 ml (1/4 cup) ketchup
10 ml (2 tsp.) dried tarragon
20 ml (4 tsp.) Montreal barbecue spice mix


  1. In a saucepan, place the chicken thighs, chicken broth, 250 ml (1 cup) of the maple syrup, garlic, salt and pepper.
  2. Bring to a boil and cook for 20 minutes.
  3. Preheat the barbecue to medium intensity, 180°C (350°F).
  4. In a bowl, mix together the tomato paste, the ketchup, the rest of the maple syrup, the tarragon and the spice mix.
  5. Stir well and set aside.
  6. Place the chicken thighs on the barbecue grill. Brush the chicken with some sauce.
  7. Cover and cook for 25 to 30 minutes or until the internal temperature reaches 74°C (165°F) for 15 seconds.
  8. Turn the thighs over several times while cooking, each time brushing the meat with some sauce.
  9. Serve hot with rice with herbs and a vegetable of your choice.

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