Grilled Barbecue Chicken Thighs

This recipe for Barbecue Chicken Thighs combines a tangy sauce of ketchup, beer, and lemon juice with herbs and spices for a flavorful marinade. Baste the chicken on the grill for juicy, tender thighs with a smoky barbecue glaze.

Author: Real Life of Lulu

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6 Servings

Calories: 530 kcal per serving

Ingredients

2 cups - Ketchup
½ cups - Beer
¼ cups - Lemon Juice
¼ cups - Olive Oil
2 tablespoons - Onion
1 clove - Garlic
2 tablespoons - brown sugar
2 tablespoons - Teriyaki Sauce
1 tbsp - White Vinegar
1 tsp - Salt
1 tsp - Pepper
1 tsp - Mustard dry
1 tsp - Basil
½ tsp - Thyme
½ tsp - Oregano
½ tsp - Chili Powder
¼ tsp - Ground Cayenne Pepper
6 - Chicken Thighs

Instructions

In a 2-quart saucepan (or larger) stir together all the ingredients except the chicken.
Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
Place the chicken on the grill and let it cook for a few minutes before basting with the sauce.
Turn and baste frequently, including under the skin.
Cook until internal temperature reaches 165℉ in the thickest part of the thigh.
Use the extra barbecue sauce for dipping.

Nutrition