Instructions: 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.

Skin chicken, if desired. In a small mixing bowl combine paprika, turmeric, and salt; rub over the chicken.

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. Brush with sauce during the last 5 minutes of grilling.

This recipe yields 4 servings.

Make-Ahead Tip: Prepare sauce up to 48 hours ahead; cover and chill.

Comments: Thread chunks of red sweet pepper, corn on the cob, and zucchini on skewers for a quick partner to grill with the chicken thighs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.