*Adapted from here. I found the original recipe far too spicy after my first attempt so I reduced the chile powder and cayenne by half on this version.
8 boneless, skinless chicken thighs (or whatever kind of chicken you prefer)
for "Magic Dust" rub (makes approx. 1 cup):
1/4 cup paprika
2 Tbsp kosher salt
2 Tbsp sugar
1 Tbsp mustard powder
3 tsp chile powder (or less)
2 Tbsp ground cumin
1 Tbsp ground black pepper
2 Tbsp granulated garlic or garlic powder
1 1/2 tsp cayenne
for BBQ sauce:
2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 Tbsp molasses
2 Tbsp prepared yellow mustard
1 Tbsp magic dust (recipe above)
1/2 tsp black pepper
hot sauce (such as Tabasco) to taste
1. Combine all ingredients for Magic Dust. Rub all but 1 Tbsp of the Magic Dust over the chicken pieces to coat thoroughly. Cover loosely in the refrigerator for 2-8 hours.
2. Preheat oven to 300 degrees. Place chicken pieces on a broiler pan. Cook in the oven for 20-30 minutes or until internal temperature is 150 degrees. Turn chicken after 15 minutes.
3. While chicken is cooking, prepare barbecue sauce. Combine all ingredients in a small saucepan and bring to a boil. Reduce heat and simmer mildly, whisking occasionally, until sauce is dark and thickened, about 10-15 minutes. (This can easily be prepared in advance.)
4. When chicken is heated to 150 degrees, turn on broiler to 400 degrees. Brush sauce thickly onto chicken. Turn chicken every few minutes and re-coat with sauce, until internal temperature reaches 165 degrees and sauce is caramelized. Remove chicken to a platter and let rest for 5 minutes.