Dark ‘n Stormy Barbecued Chicken Thighs

Menu PartEntree
Cuisine TypeAmerican
bbq chicken thighs

BAR 16 is a show-within-the-show at the NRA Show, highlighting cocktails, wine and beer. While most of the demos and samples focused on alcoholic drinks and pairings, a couple of exhibitors passed out food samples made with products typically used in cocktails. This barbecue sauce is a riff on the Dark ‘n Stormy, a drink made with ginger beer and rum that currently is trending on bar menus.


1 cup spicy ginger beer syrup
1 cup ketchup
1/2 cup dark rum
1/2 cup sweet chili sauce
1/4 cup Worcestershire sauce
1/4cup soy sauce
1/4 cup apple cider vinegar
1/4 cup lime juice
1 tbsp. chopped garlic
1 tbsp. chopped shallots
1 tsp. black pepper
1 tsp. salt
1 tsp. smoked paprikia
1 tsp. mustard powder
12 boneless skinless chicken thighs


1. In medium saucepan, whisk together all ingredients except chicken; bring to a boil. Reduce heat to medium; simmer for 30 to 40 minutes until barbecue sauce thickens. Let sauce cool completely.

2. Place chicken in hotel pan; pour half of barbecue sauce over chicken. Marinate chicken in sauce for 2 hours.

3. Preheat grill to medium-high heat. Cook chicken 24 minutes, turning and basting with remaining barbecue sauce every 6 minutes.

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