Easy Grilled Chicken Thighs In Sweet Bbq Sauce Recipes

BBQ CHICKEN THIGHS

Steps:

• Preheat grill to medium-high heat.
• Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside.
• 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.
• 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.
• 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.
• Serve immediately, garnished with parsley, if desired.

BBQ GRILLED CHICKEN THIGHS

Steps:

• Begin by taking out the chicken thighs and pat each one with a paper towel to remove excess moisture.
• Next, add the garlic powder, chipotle powder, chili powder, paprika, black pepper, and salt into a small bowl and mix all the spices together.
• Pour the spices over the chicken thighs and massage the thighs with the spices and be sure that each chicken thigh is covered with spices.
• Let the chicken thighs sit for at least 30 minutes in the spices (longer is always better). This will help get the juices get flowing and flavor the meat.
• While the chicken is sitting, preheat the grill to 400ºF and make sure there is indirect and direct grilling space on the grill.
• When the chicken is ready, place the chicken on the grill skin side down over direct heat for 4-5 minutes to crisp up the chicken skin.
• Flip the chicken and cook the chicken for another 4-5 minutes.
• Lastly, flip the chicken one more time (skin up) and move it to indirect heat.
• Add a tablespoon or so of BBQ sauce to each chicken thigh and spread out the sauce evenly over the thighs.
• Close the grill and let the BBQ sauce caramelize for 2-3 more minutes and then remove the thighs from the grill.
• Let the chicken rest for 5 minutes and then enjoy with more BBQ sauce.

GRILLED CHICKEN THIGHS ON A GAS GRILL

Steps:

• Start the skin-on bone-in chicken thighs and seasoning of your choice.
• Preheat grill to 450° surface temperature. That is medium to medium-high heat on most grills. Use the entire grill surface. Clean and oil grill grate well.
• While the grill is preheating, trim the thighs of any trim-able fat and extra skin and allow them to rest at room temperature until the grill is ready.
• Before placing on the grill, give all sides a sprinkle of salt and pepper to your taste. I use my Homemade Seasoning, which is salt, pepper, and garlic powder. But season to your liking. If using skinless thighs, give them a light brushing of vegetable oil.
• Using only half the grill surface, place on the grill over direct heat with skin side UP. Grill for 5-6 minutes, then flip onto the other side of the grill and skin down. Grill for about 4 minutes with the skin down. Continue to go back and forth between sides of the grill and skin up and down with the same timing. If using skinless thighs, you can grill both sides for 5 minutes until done but do alternate sides.
• Grill to 180°-185° internal temperature-about 25 minutes, but this will vary some with your exact grill surface temperature, the temperature of the thighs, and thickness. Boneless will be faster and tend to be thinner, so start checking at 15 minutes.
• Allow to rest for 5 minutes before serving.

EASY GRILLED CHICKEN THIGHS IN SWEET BBQ SAUCE

Steps:

• Mix all the ingredients in a bowl and let the chicken marinate for at least 20min.
• Pre-heat the grill for 2 minutes.
• Grill the chicken thighs for 12 minutes on each side. Do not turn more than once but make sure you rotate the grill once, so that the chicken browns evenly.

GRILLED BBQ CHICKEN (BARBECUE CHICKEN RECIPE)

Steps:

• If you'd like to make BBQ chicken without the skin, tear the skin off of each chicken thigh. If you'd like to make skin-on BBQ chicken, simply trim off any excess skin or fat.
• Add all listed ingredients to a small bowl or jar. Stir to combine. Set aside, or store on your spice rack in an airtight container for up to 2 months.
• Add the beer (or buttermilk) to a large bowl or ziptop bag. Add in the kosher salt and stir to combine. Add the chicken, submerging all the parts in the beer mixture. Set aside to brine for at least 20 minutes or up to 2 days. If brining longer than 1 hour, be sure to store the chicken in the brine in an airtight container or ziptop bag in the refrigerator. If I have the time, I usually try to brine for at least 12 hours.
• Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
• Once the grill is hot, remove the chicken from the brine, patting off any excess moisture with a paper towel. Season generously with salt & the BBQ chicken dry rub. If using skin-on chicken, work your fingers under the skin to season both sides of the skin.
• Place the seasoned chicken on the indirect side of the grill (skin side up, if using skin-on chicken), as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. Depending on the size of your chicken & the temperature of your grill, this could take as little as 15 minutes or up to 40 minutes.
• Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Use a pastry brush to baste the BBQ chicken with BBQ sauce & cook for 2 minutes. Flip the chicken & cook for 2 minutes more. If using skinless chicken, baste the second side with BBQ sauce; if using skin-on chicken, I suggest not applying BBQ sauce to the skin to keep it nice & crispy. Repeat 2-3 times, until your chicken is as charred & saucy as desired and an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
• with extra BBQ sauce and your favorite summer side dishes. Enjoy!

BLACKBERRY HOMEMADE BBQ SAUCE RECIPE ON GRILLED CHICKEN THIGHS

Steps:

• in a bowl with a potato masher, bartending muddler, or another item appropriate for mashing.
• and use a wooden spoon to help push the juice through the strainer
• all ingredients to a pan and mix
• for a minimum of 15 minutes
• and set aside
• to 450° degrees Fahrenheit, making sure to have a direct heat zone and indirect heat area
• for 10 minutes
• skin side down for 10 minutes
• with BBQ and cook on each side over direct heat for 3 minutes
• the temperature. If thickest part of meat 165° Fahrenheit, remove. If not, keep cooking and regularly check until you hit 165° Fahrenheit.
• and allow to rest for 3-5 minutes
• sauce as a side for each thigh

DELICIOUS GRILLED BBQ CHICKEN THIGHS

Steps:

• Gather the ingredients.
• Pat the chicken thighs dry with a paper towel.
• In a large bowl, whisk together olive oil, white vinegar, salt, granulated sugar, and red pepper flakes.
• Place chicken thighs in a resealable plastic bag.
• Pour marinade over top, seal bag, and turn to coat. Refrigerate for four to six hours, or up to overnight.
• Gather the ingredients.
• Prepare the sauce by combining ketchup, white vinegar, brown sugar, sweet paprika, olive oil, chili powder, garlic powder, cayenne pepper, if using, and salt in a small saucepan.
• Bring to a boil, then reduce to a simmer. Continue to simmer over low heat for 15 minutes, stirring occasionally.
• Remove sauce from heat and allow to cool for 10 minutes to thicken; 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 to room temperature before finishing the recipe, but do not boil or overheat it.
• Heat a grill on medium-low heat to about 300 F. Remove chicken from marinade, discard remaining marinade, and place chicken thighs skin-side down on heated grill.
• Cook for about 30 minutes with the lid down, turning occasionally.
• During the last 20 minutes or so of cooking, brush sauce over the chicken until the meat reaches an internal temperature of 165 F and the sauce has cooked down to a sticky consistency. Make sure to test more than one piece for consistency.
• Once cooked through, remove the chicken from the heat and place onto a large platter. Tent with aluminum foil and let rest for 10 minutes.