Barbecued Chicken Thighs

Total:    4 hrs 30 mins
Prep:     4 hrs
Cook:    30 mins
Yield:    4 to 6 servings

Ingredients

3 lbs./1 1/2 kg. chicken thighs

For the Marinade

1/2 cup/120 mL. olive oil

3 tbsp./45 mL. white vinegar

1 tbsp. salt

1 tbsp. white sugar

1 tsp. red pepper flakes

2 tsp. sea salt

For the Barbecue Sauce

1 cup/240 mL. ketchup

1/4 cup/60 mL. white vinegar

1/4 cup/55 g. packed brown sugar

2 tbsp. sweet paprika

1 tbsp./15 mL. olive oil

1 tbsp. chili powder

1 tsp. garlic powder

Optional: 1 tsp. cayenne pepper

1/2 tsp. sea salt

Steps to Make It

Note: while there are multiple steps to this recipe, these bbq chicken thighs are broken down into workable categories to help you better plan for cooking.

Make the Marinade

Gather the ingredients.

Pat the chicken thighs dry with a paper towel.

In a large bowl, whisk together 1/2 cup olive oil, 3 tablespoons white vinegar, 1 tablespoon salt, white sugar, red pepper flakes, and 2 teaspoons sea salt.

Place chicken thighs in a resealable plastic bag.

Pour marinade over top, seal bag, and turn to coat. Refrigerate for two to six hours.

Make the Barbecue Sauce

Gather the ingredients.

Prepare the sauce by combining ketchup, 1/4 cup white vinegar, brown sugar, sweet paprika, 1 tablespoon olive oil, chili powder, garlic powder, optional cayenne pepper, and 1/2 teaspoon sea salt in a saucepan.

Simmer over low heat for 15 minutes stirring occasionally.

Remove sauce from heat and allow to cool for 10 minutes and then cover and set aside. If making the sauce a day in advance, cool completely and store in an airtight container in the refrigerator. Bring the sauce back to room temperature before finishing the recipe, but do not boil or overheat it.

Grill the Chicken

Heat a grill over medium-low heat (about 300 F/150 C).

Remove chicken from marinade, discard remaining marinade, and place chicken thighs on heated grill.

Cook for about 30 minutes with the lid down, turning occasionally.

As the chicken nears doneness, begin brushing sauce over the surface every 5 minutes until chicken is done and the sauce has cooked down to a sticky consistency. Remember, chicken is done when the meat has reached an internal temperature of 165 F/74 C. Make sure to test more than one piece for consistency.

Once cooked through, remove from heat and place onto a large platter. Tent with aluminum foil and let rest for 10 minutes.  

Serve with your favorite sides.