Ingredients
3 tablespoons brown sugar 2 tablespoons finely chopped onion2 tablespoons vinegar 2 tablespoons prepared mustard 1/4 teaspoon celery seed 1/8 teaspoon garlic powder 8 chicken thighs (about 2-1/2 pounds total)1/2 teaspoon paprika 1/4 teaspoon ground turmeric 1/4 teaspoon salt
Directions
1 For sauce, in a small saucepan combine brown sugar, onion, vinegar, mustard, celery seed, and garlic powder. Bring to boiling, stirring until the sugar dissolves. Remove from heat; set aside.
2 Skin chicken, if desired. In a small mixing bowl combine paprika, turmeric, and salt; rub over the chicken.
3 Grill chicken on an uncovered grill directly over medium coals for 20 minutes. Turn chicken; grill for 15 to 20 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 28 to 32 minutes, turning once.) Brush with sauce during the last 5 minutes of grilling or broiling. Makes 4 servings.
MAKE-AHEAD TIP

Prepare sauce up to 48 hours ahead; cover and chill.

Nutrition Facts
Calories 375, Total Fat 19 g, Saturated Fat 5 g, Cholesterol 129 mg, Sodium 366 mg, Carbohydrate 11 g, Protein 37 g.
Percent Daily Values are based on a 2,000 calorie diet