The plum sauce on these chicken thighs is basically a fruit-based barbecue sauce. As with any sauce you use while grilling, be sure to keep a close eye and a low temperature to prevent it from burning.
- 8 chicken thighs (skin on, bone in)
- Salt and freshly ground pepper to taste
- For the Plum Sauce:
- 2 tablespoons/30 mL vegetable oil
- 1 small onion (coarsely chopped)
- 4 cloves garlic (coarsely chopped)
- 1 tablespoon/15 mL fresh ginger (coarsely chopped)
- 1 Thai chili (coarsely chopped)
- 1/2 teaspoon/2.5 mL ground cinnamon
- 1/2 teaspoon/2.5 mL ground cloves
- 1 1/2 pounds/675 g red or purple plums (pitted and coarsely chopped)
- 1/4 cup/60 mL honey
- 1/4 cup/60 mL soy sauce
- 2 tablespoons/30 mL fresh lime juice
- 1 tablespoon/15 mL granulated sugar
Heat oil in a medium saucepan over medium-high heat. Add onions and garlic and cook until soft. Add ginger, chili pepper, cinnamon and cloves and cook for 2 minutes. Add remaining ingredients and cook until plums are soft and mixture has thickened. Remove from heat and let cool for 5-7 minutes. Place mixture in a food processor and mix until smooth.
Preheat grill to medium-low indirect heat for chicken thighs. Season chicken thighs with salt and pepper to taste. Grill, on 1 side for 5 minutes, or until light-golden brown.
Turn the chicken thighs over, brush with the sauce and continue grilling for 3 to 4 minutes, turn over and brush with sauce. Continue grilling and brushing with the sauce until the chicken thighs are cooked through, about 20-25 minutes.
Keep flipping and saucing chicken thighs until all sauce is gone and chicken thighs have a thick sauce coating -- remember the mantra -- slow and low or the sauce will burn! Chicken is done once it reaches an internal temperature of 165 degrees F. in multiple pieces. Once cooked, remove from heat and serve.