BBQ Chicken Thighs recipe

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Ingredients

1 cup ketchup
¼ cup apple cider vinegar
¼ cup packed brown sugar
1 tablespoon molasses
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon ground black pepper
¼ cup water
8 bone-in, skin-on chicken thighs
2 tablespoons chopped fresh parsley leaves
Reynolds Wrap® Non Stick Aluminum Foil

Nutrition Info

515.4 calories
carbohydrate: 34 g
cholesterol: 142.1 mg
fat: 24.1 g
fiber: 0.4 g
protein: 39.7 g
saturatedFat: 6.6 g
servingSize: -
sodium: 846.6 mg
sugar: 30.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat grill to medium-high heat.

  2. Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside.

  3. Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl, refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade, discard marinade.

  4. Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.

  5. Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side.

  6. Serve immediately, garnished with parsley, if desired.

Recipe Yield

4 servings

Recipe Note

Marinate chicken thighs in BBQ for a tender and flavorful meal from Chungah Rhee of Damn Delicious.

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