Grilled Bbq Chicken Thigh Wraps Recipes

GRILLED BBQ CHICKEN WRAPS

Steps:

• Heat grill to medium heat.
• Brush chicken with dressing. Grill 6 to 8 min. on each side or until done (165ºF), brushing with 1/4 cup sauce for the last few minutes. Cut into strips.
• Spoon remaining sauce down centers of tortillas; top with chicken, cheese and tomatoes. Fold in opposite sides of tortillas; roll up burrito-style.
• Grill, seam-sides down, 8 to 9 min. or until golden brown, turning after 5 min.

GRILLED BBQ CHICKEN THIGHS

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.

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.

GRILLED BBQ CHICKEN THIGH WRAPS

Steps:

• Heat grill to medium heat.
• Mix barbecue sauce and seasoning; set aside. Brush chicken with dressing. Grill 8 to 10 min. on each side or until done (165°F), brushing with 1/4 cup sauce mixture for the last few minutes. Cut chicken into strips.
• Spoon remaining sauce mixture down centers of tortillas; top with chicken, cheese and tomatoes. Fold in opposite sides of tortillas, then roll up burrito-style.
• Grill, seam sides down, 8 to 9 min. or until golden brown, turning after 5 min.

GRILLED THIGHS AND DRUMSTICKS

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°.

GRILLED CHICKEN WRAPS

Steps:

• In a large resealable plastic bag, combine the first five ingredients; add the chicken. Seal bag and turn to coat; refrigerate for up to 2 hours. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-5 minutes on each side or until juices run clear. Slice chicken into strips. , Serve in tortillas with toppings of your choice.

STUFFED & GRILLED BACON WRAPPED CHICKEN THIGHS

Steps:

• Prepare your charcoal for the grill (I'm sure this is good on gas too but the charcoal grilling was out of this world). Spray a 12x12 or so piece of heavy duty foil with cooking spray. When coals are ready, place a piece of heavy duty aluminum foil directly on the grill directly over the hot area.
• Saute the mushrooms, shallots, garlic in the butter over medium heat until soft. Remove from the pan to a plate to cool at least 10 minutes.
• (If you were trying to do the whole thing on the grill, I'm sure you could cook this mixture on a piece of foil also).
• Run your finger up under the skin of each thigh to make a pocket. Divide the mushroom mixture into fourths and stuff each thigh with 1/4 of the mixture. This takes some patience, but starting at one end of the thigh, wrap 3 pieces of bacon to secure the mushroom mixture inside and try to wrap each piece of chicken in the bacon.
• You can secure with toothpicks, but I didn't and it was fine. I just had to be careful when turning them over.
• Grill on the foil, turning every 10 minutes. Fat will accumulate on the foil, allow this to happen for the first 30 minutes of grilling.
• After 30 minutes, punch holes in the foil or remove it completely and allow the chicken skin side to have 10 minutes of direct grill contact.
• Serve hot and crispy.