From the Cook
From the Cook
From the Cook
From the Cook
1/5
Grilled Barbecue Chicken Thighs
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Instructions
1
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In a 2-quart saucepan (or larger) stir together all the ingredients except the chicken.
2
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Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
3
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Place the chicken on the grill and let it cook for a few minutes before basting with the sauce.
4
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Turn and baste frequently, including under the skin.
5
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Cook until internal temperature reaches 165℉ in the thickest part of the thigh.
6
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Use the extra barbecue sauce for dipping.
My Calorie Intake
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Tips & Tricks (5)
- Marinade Magic 🔮Marinate chicken thighs for at least 4 hours, preferably overnight, to allow the complex blend of spices and vinegar to deeply penetrate the meat.
- Basting Technique 🖌️Apply barbecue sauce during the last 10-15 minutes of grilling to prevent burning and create a perfect caramelized glaze.
- Beer Marinade Hack 🍺Use a dark or amber beer in the marinade to add depth of flavor and help tenderize the chicken with its natural enzymes.
- Skin Crisp Master 🔥Pat chicken thighs completely dry before grilling and start with skin-side down to render fat and achieve maximum crispiness.
- Herb Infusion Trick 🌿Toast dry herbs like oregano and thyme briefly in a dry pan before adding to the marinade to intensify their aromatic compounds.
Recipe Facts
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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