Chicken Thighs With Homemade Barbeque Sauce Food

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.

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.

CHICKEN THIGHS WITH HOMEMADE BARBEQUE SAUCE

Steps:

• For the Barbeque Sauce: In a small sauce pan heat the butter, garlic and onions until the onions soften and the garlic is fragrant. Add all of the remaining ingredients and simmer lightly on a low heat for a minute or two. Remove from the heat and let cool down. You may either leave the sauce chunky or give a few good chops in the food processor. Place in a jar with a lid and refrigerate. For the Chicken thighs: Preheat Oven 350 degrees: Place the thighs in the barbeque sauce; cover and refrigerate for at least one hour. Place the chicken thighs in a baking pan; and cover with a little more barbeque sauce. Bake 45-50 minutes.

SLOW COOKER BBQ CHICKEN THIGHS

Steps:

• Season chicken with salt and pepper and place in a slow cooker.
• Combine remaining ingredients in a bowl and mix well. Pour mixture over chicken thighs and stir to coat.
• Cook on Low for approximately 5 hours or until internal temperature of the chicken reaches 180 degrees F.

OVEN BARBECUED CHICKEN THIGHS

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.

SMOKED CHICKEN THIGHS WITH BBQ SAUCE

Steps:

• Combine olive oil, lemon juice, garlic, and jalapeno peppers in a bowl for a marinade. Allow to rest for at least 1 hour.
• Place the chicken thighs in a large, shallow container and cover with the marinade. Chill and marinate for at least 6 hours, or up to overnight.
• Combine ketchup, water, cider vinegar, white wine vinegar, Sriracha, brown sugar, lemon juice, mustard, Worcestershire, 1/2 tablespoon black pepper, and onion powder in a medium saucepan. Simmer for 25 minutes.
• Remove the skin from each chicken thigh, one at a time. Trim excess fat from the edges of each thigh; if there are any veins on the bottom of the thigh, trim away as well. Scrape the fat off from the bottom side of the chicken's skin using a sharp knife until the skin is essentially transparent.
• Re-wrap the trimmed thighs with the skin. Liberally coat with sea salt and pepper.
• Place chicken thighs, unstacked, onto wire racks. Place the racks into the smoker. Add pecan wood chips according to manufacturer's directions and heat to 265 to 285 degrees F (129 to 140 degrees C).
• Smoke until chicken thighs are no longer pink in the centers, about 2 hours. During the final 45 minutes of cooking, liberally apply the BBQ sauce 2 to 3 times. An instant-read thermometer inserted near the bone of a thigh should read 165 degrees F (74 degrees C).

EASY OVEN BARBECUE CHICKEN THIGHS

Steps:

• Preheat oven to 350°F. Line a rimmed baking sheet with aluminum foil. Stir together brown sugar, salt, paprika, pepper and garlic powder in small bowl.
• Place chicken thighs on baking sheet. Season with spice mixture. Bake 20 minutes. Baste with barbecue sauce. Continue baking until chicken is cooked through (180°F), about 40 minutes, basting with sauce as desired.

BBQ CHICKEN THIGHS IN THE OVEN

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).

BARBEQUE CHICKEN

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). In a small saucepan over medium heat, stir together the water, ketchup, brown sugar, vinegar, lemon juice, and Worcestershire sauce. Season with salt, mustard powder, and chili powder. Simmer the sauce for 15 minutes.
• Place the chicken thighs into an oblong baking dish, and pour the sauce over them. Cover tightly.
• Bake for 15 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and bake for one hour. Remove cover, stir and bake uncovered for 15 minutes.

BBQ CHICKEN LEG AND THIGHS

Steps:

• Preheat oven to 450°.
• Place chicken legs and thighs onto a full half size baking pan and coat with the salt, pepper and seasoning blend. Pour in the bottle of the bbq sauce, maple syrup and catsup and blend together. And let it stand for 30 minutes.
• Place into the oven for 50 minutes. Remove and let the chicken rest for 15 minutes before serving. Before serve pour in the 1/4 cup Mrs. Butterworth maple syrup and top with minced green onions.

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.