Burn Barrel Chicken
This quick and easy dish is the creation of Matt Horn, a noted pitmaster and owner of Horn Barbecue in Oakland, California. He says that grilled chicken is an excellent humble family dinner, although the marinade in this recipe adds an incredible glaze worthy of a restaurant meal. The brown sugar speeds up caramelization and deepens the flavor of the finished poultry. The chicken needs to marinate for at least 20 minutes and as long as overnight, so you can get a head start on the recipe—a boon for busy weeknights and when you’re entertaining. Before adding the chicken to the marinade, be sure to reserve a portion of it for basting the meat on the grill.
Ingredients:
- 3 Tbs. extra-virgin olive oil
- 2 Tbs. brown sugar
- 1 Tbs. minced garlic
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- Kosher salt and freshly ground pepper
- 4 bone-in, skin-on chicken thighs
- Chopped fresh flat-leaf parsley for garnish
Directions:
In a medium bowl, whisk together the olive oil, brown sugar, garlic, thyme and rosemary until blended. Generously season the mixture with salt and pepper and whisk to combine. Reserve 1/4 cup (2 fl. oz./60 ml) of the marinade.
Add the chicken thighs to the bowl with the remaining marinade and toss to coat. Refrigerate the chicken to marinate for at least 20 minutes and up to overnight.
Preheat a grill to medium-high.
Place the chicken on the grill and cook, basting with the reserved marinade, until cooked through and the juices run clear, about 6 minutes per side.
Garnish with parsley before serving. Serves 4.
Adapted from Horn Barbecue by Matt Horn (Harvard Common Press, 2022)
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