Chicken Under a Brick with a Smoky Molasses BBQ Sauce

2 lbs chicken thighs

1 cup low fat buttermilk

1 lemon, juiced

2 tbsp The Shoreline Vine Smoky Molasses Rub

1/2 cup Smoky Molasses BBQ Sauce (see recipe below)

Smoky Molasses BBQ Sauce

3/4 tbsp The Shoreline Vine Butter Infused Olive Oil

1/2 cup sweet onion, finely chopped

1 cup The Shoreline Vine Apple Cider Vinegar

1/2 cup Ketchup

2 tbsp molasses

2 tbsp Worcestershire Sauce

1 tbsp The Shoreline Vine Smoky Molasses Rub

In a medium saucepan, add butter olive oil and onions and sauté over medium high heat for approximately 2-3 minutes; or until onions soften.

Stir in the vinegar, ketchup, molasses, Worcestershire sauce and rub. Simmer for 10 minutes. Remove from heat; setting aside to cool.

Rinse chicken and pat dry. In a medium bowl (or large zip lock bag), mix together buttermilk and lemon juice. Add the chicken and cover. Refrigerate for 2 hours (or as long as overnight). Preheat grill. Remove chicken from buttermilk mix and pat dry. Season with Smoky Molasses Rub. Place chicken on the grill (skin side down). Using a foil covered brick place on top of chicken. Press down slightly on the brick for more contact (chicken/grill). Continue to grill for 30-40 minutes; turning occasionally and replacing the brick after turning. During the last 10 minutes, remove the brick and brush the chicken with the BBQ Sauce. Chicken is done when the internal chicken reaches 180 degrees. Remove from the grill and allow chicken to rest 5 minutes before serving.

BBQ sauce will keep in refrigerator for up to a week if not all of it is used.