BBQ CHICKEN THIGHS
Marinate chicken thighs in BBQ for a tender and flavorful meal from Chungah Rhee of Damn Delicious.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 30m
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 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, Sodium 846.6 mg, Sugar 30.4 g
OVEN BARBECUED CHICKEN THIGHS
Make and share this Oven Barbecued Chicken Thighs recipe from Food.com.
Provided by weekend cooker
Categories Chicken Thigh & Leg
Time 1h25m
Yield 8-12 chicken thighs, 8-12 serving(s)
Number Of Ingredients 9
Steps:
- In a mixing bowl, combine BBq sauce, worcestershire, vinegar, soy sauce, brown sugar, mustard, salt, and pepper. Blend well.
- Lay chicken in 1 layer in a well greased baking dish.
- Pour sauce evenly over top of chicken.
- Bake at 350 degrees for 40 minutes.
- Turn over and bake an additional 35 minutes.
Nutrition Facts : Calories 118, Fat 2.8, SaturatedFat 0.7, Cholesterol 57.3, Sodium 554, Carbohydrate 8.4, Fiber 0.2, Sugar 7, Protein 14.1
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.
Nutrition Facts : Calories 690 kcal, Carbohydrate 17 g, Cholesterol 290 mg, Fiber 1 g, Protein 54 g, SaturatedFat 12 g, Sodium 1250 mg, Sugar 14 g, Fat 47 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
BBQ CHICKEN THIGHS IN THE OVEN
These sticky, sweet BBQ chicken thighs in the oven are easy to make, especially when it's too cold outside to fire up the grill.
Provided by tak
Categories Baked Chicken Thighs
Time 2h40m
Yield 8
Number Of Ingredients 6
Steps:
- Whisk together brown sugar, barbecue sauce, ketchup, honey, and soy sauce in a large glass or ceramic bowl. Set aside 1/2 cup of the mixture and refrigerate for basting. Add chicken thighs to the remaining marinade and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 6 hours.
- When ready to cook, preheat the oven to 425 degrees F (220 degrees C).
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Place chicken in a glass baking dish.
- Bake in the preheated oven, basting occasionally with the reserved 1/2 cup marinade, until chicken is no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 454.1 calories, Carbohydrate 68.1 g, Cholesterol 86.5 mg, Fat 10 g, Fiber 0.2 g, Protein 24.5 g, SaturatedFat 2.8 g, Sodium 885.4 mg, Sugar 65.2 g
GRILLED CAJUN CHICKEN THIGHS
Steps:
- Rinse chicken thighs under cold water, pat dry. Combine Kikkoman Low Sodium Soy Sauce, hot pepper sauce, garlic, onion powder, thyme and red pepper in a plastic zipper bag. Add chicken thighs. Close the bag and turn it to coat chicken. Marinate at least 30 minutes. Preheat grill to medium. Make drainage holes in sheets of Reynolds Wrap Non-Stick Foil with a large grilling fork. Place foil sheets with holes on grill rack with non-stick (dull) side towards food; immediately place chicken on foil. Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180°F, for about 30 minutes.
STICKY BARBECUE CHICKEN
Nothing beats sticky chicken with barbecue sauce. Start in the oven to make sure it's cooked properly, then grill over hot coals for that lovely BBQ flavour
Provided by Lulu Grimes
Categories Dinner, Lunch, Main course
Time 50m
Yield Serves 4-6
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the chicken in a roasting tin, season well and cook for 40 mins or until cooked through. Either carry on with the recipe or cool and chill. This step can be done up to two days ahead.
- Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny. Use straight away or cool and chill. The sauce will keep for a week in the fridge.
- Heat a barbecue until the coals are glowing white hot. Brush the chicken pieces all over with the sauce and barbecue them on each side until they are browned and sticky, then brush once more with the sauce. Don't worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.
Nutrition Facts : Calories 212 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Protein 17 grams protein, Sodium 1.1 milligram of sodium
BAKED BBQ CHICKEN THIGHS
Glaze chicken thighs with a sweet apricot jam for tender, juicy Baked BBQ Chicken Thighs. Serve Baked BBQ Chicken Thighs along with steamed green beans.
Provided by My Food and Family
Categories Home
Time 40m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 375ºF.
- Mix first 3 ingredients in large bowl until blended. Stir in onions. Add chicken; turn to evenly coat.
- Place chicken in single layer in 8-inch square baking dish; cover with sauce.
- Bake 25 to 30 min. or until chicken is done (165ºF).
Nutrition Facts : Calories 270, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 105 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
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