BBQ Grilled Chicken Thighs

By -
So good!!!!
3 pounds/1.5 kg chicken thighs

For Marinade:
1/2 cup/120 mL olive oil
3 tablespoons/45 mL white vinegar
1 tablespoon/15 mL salt
1 tablespoon/15 mL white sugar
1 teaspoon/5 mL red pepper flakes
2 teaspoon/10 mL sea salt

For BBQ Sauce:
1 cup/240 mL ketchup
1/4 cup/60 mL white vinegar
1/4 cup/60 mL brown sugar
2 tablespoons/30 mL sweet paprika
1 tablespoon/15 mL olive oil
1 tablespoon/15 mL chili powder
1 teaspoon/5 mL garlic powder
1 teaspoon/5 mL cayenne (optional)
1/2 teaspoon/2.5 mL sea salt

Combine all ingredients for marinade and mix well. Place chicken thighs in a resealable plastic bag. Pour marinade over top, seal bag and turn to coat. Refrigerate for 2-4 hours. Meanwhile, prepare sauce by combining all sauce ingredients in a medium saucepan. Simmer over a low heat for 15 minutes stirring occasionally. Remove from heat and allow sauce to cool.

Remove chicken legs from marinade and discard marinade.

Place chicken thighs on preheated grill over medium low heat (around 300 degrees F. or 150 degrees C.) Grill 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 sauce has cooked down to a sticky consistency. Remember, chicken is done when the meat has reached an internal temperature of 165 degrees F. (75 degrees C.) Make sure to test more than one piece for consistency.

Comments

Post a Comment

Popular posts from this blog

Pizza Dough

By -
2 (1/4-ounce) packages active dry yeast 4 1/2 to 5 1/2 cups unbleached all-purpose flour, divided, plus additional for dusting 2 cups warm water (105–115°F), divided 2 teaspoons salt MAKE DOUGH: Whisk together yeast, 2 Tbsp flour, and 1/2 cup warm water in a measuring cup and let stand until mixture develops a creamy foam, about 10 minutes. (If mixture doesn’t foam, discard and start over with new yeast.) Stir together salt and 3 cups flour in a large bowl. Add yeast mixture and remaining 1 1/2 cups warm water and stir until smooth, then stir in 1 cup more flour. If dough sticks to your fingers, stir in just enough flour (up to 3/4 cup), a little at a time, to make dough just come away from side of bowl. (This dough may be wetter than other pizza doughs you have made.) Knead dough on a lightly floured surface with floured hands, lightly reflouring work surface and your hands when dough becomes too sticky, until dough is smooth, soft, and elastic, about 10 minutes. Divide dough i...
Read more

"Light" Caesar Salad

By -
I'm not sure where the "light" comes from. But this was a really good classic Caesar dressing. We even had to resort to (haha) using powdered parmesan from the store and it was still classically good. 1/4   cup   (60 mL)  grated  Parmesan cheese 1/4   cup   (60 mL)  light mayonnaise 2   tbsp   (30 mL)  white wine vinegar 1   tbsp   (15 mL)  extra virgin olive oil 1   tbsp   (15 mL)  water 1   tbsp   (15 mL)  Dijon mustard 1   tsp   (5 mL)  Worcestershire sauce 1   clove garlic , minced 1   pinch   salt 1   pinch   pepper 8   cups   (2 L)  romaine lettuce , torn, 1 small head 1   cup   (250 mL)  prepared croutons 2   tbsp   (30 mL)  cooked  bacon , crumbled In jar, shake together Parmesan cheese, mayonnaise, vinegar, oil, water, mustard, Worcestershire sauce...
Read more