Bbq Chicken Thighs Recipes For Grilling
GRILLED BBQ CHICKEN THIGHS
These Grilled BBQ Chicken Thighs are seasoned and grilled to perfection! Using an affordable cut of chicken, this is a quick and easy recipe that will have everyone begging for more!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 2h25m
Number Of Ingredients 7
Steps:
- Place the chicken thighs into a large bowl. Sprinkle the garlic powder, onion powder, paprika, salt, and pepper over the thighs. Toss to coat the chicken in the spices.
- Cover with plastic wrap and place in the fridge to marinate for 2 hours. (If you're short on time, you can grill right away but marinating is recommended.)
- Preheat the grill to medium heat (about 350F degrees) and carefully oil the grates. Once the grill is hot, place the chicken thighs, skin side down.
- Do not touch the thighs for 7 minutes. You can move them at a 45-degree angle to form diamond grill marks halfway through if you like that look.
- Monitor grill temperature so that it doesn't get too hot.
- Flip the thighs over and let cook for 3 minutes. Then, brush the chicken on the side facing up lightly with bbq sauce. Cook for an additional 3 minutes.
- Flip the chicken again, and brush lightly with more bbq sauce on this side. Cook for 2 more minutes. Flip one last time, and brush again with bbq sauce, the skin side should be up at this point.
- Continue to cook until an internal temperature reaches 165°F. About 20 total minutes on the grill. Serve immediately.
Nutrition Facts : Calories 360 kcal, Carbohydrate 11 g, Protein 24 g, Fat 24 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 142 mg, Sodium 550 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving
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
GRILLED THIGHS AND DRUMSTICKS
When Mom makes chicken, this is the way we like it prepared. It's juicy, has great barbecue flavor and makes a big batch, so it's perfect for a summer picnic and family reunions. -Brenda Beachy Belvidere, Tennessee
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 14 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients. Pour into two large resealable plastic bags; add equal amounts of chicken to each bag. Seal bags and turn to coat; refrigerate overnight., Drain and discard marinade. Prepare grill for indirect heat. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. , Sprinkle chicken with seasoned salt. Grill chicken skin side down, covered, over indirect medium heat for 15-20 minutes on each side or until a thermometer reads 170°-175°.
Nutrition Facts :
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
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