INGREDIENTS: 12 CHICKEN THIGHS WITH BONES (REMOVE SKIN)
RUB: 1/4 CUP EACH: THYME, OREGANO, PAPRIKA, CUMIN, ONION POWDER
BARBECUE SAUCE: 2/3 CUP KETCHUP, 1 CUP CHEER WINE, 1/4 CUP WORCESTERSHIRE SAUCE, 4 CLOVES CRUSHED GARLIC, 1 TSP DIJON MUSTARD, 1/8 CUP WHITE VINEGAR, 1 TSP BLACK PEPPER
PUT THE RUB ON BOTH SIDES OF THE CHICKEN AND PUT IN THE FRIDGE ON A BAKING SHEET FOR A FEW HOURS
PUT ALL THE INGREDIENTS OF THE SAUCE IN A SAUCE PAN AND SIMMER FOR 3O MINUTES STIRRING FREQUENTLY. TASTE IT. YOU CAN MAKE IT SPICIER WITH MORE BLACK PEPPER OR CAYENNE IF YOU WANT.
GRILL THE CHICKEN ON BOTH SIDES FOR 5 MINUTES PER SIDE. PUT CHICKEN IN A BAKING DISH, COVER WITH SAUCE AND COOK UNCOVERED FOR ONE HOUR ON 300 DEGREES.
IF YOU CAN'T FIND CHEER WINE, ANY CHERRY SODA WILL DO.
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