6 to 8 Bone in Chicken Thighs
Creole seasoning (your favorite)
1 stick of Unsalted Butter (softened)
2 Tbsps. Vegetable oil
1 cup Ketchup
1 cup Cider Vinegar
Half cup Brown Sugar
1/3 cup Spicy Mustard
2 Tbsp. Melted Unsalted Butter
1 Tsp. Worcestershire Sauce
Half White Onion (finely minced)
1 Tsp. Chili Powder
Half Tsp. Cayenne Pepper
1 Tbsp. Cumin
Salt and Pepper to Taste
Preheat oven to 350 degrees. Wash and pat dry chicken thighs, trimming any excess skin off. Place in oven safe dish. Take 6 Tbsps. of the softened butter and rub all over chicken thighs. Sprinkle with Creole seasoning thoroughly. Pour just enough chicken stock in dish to cover the bottom. Place chicken uncovered in preheated oven for 45 minutes.
While the chicken is in the oven, add 2 Tbsps. of vegetable oil to a sauce pan over medium to medium high heat. Saute the onions stirring often until they just start to brown. Then add all of the other ingredients (including remaining 2 Tbsps. of butter, melted) mixing well and bring to a slight bubble. Turn heat at that point down to low and allow sauce to thicken. The sauce can be done the day before. Do not allow sauce to come to a boil.
Once chicken has cooked for 45 minutes, take out of the oven and place on the grill (away from the direct heat for 5 to 10 minutes). With a basting brush coat chicken good with the sauce in the last 2 to 3 minutes of grill time. Serve with a side of the sauce.