Barbecue Chicken Thighs

Barbecue Chicken Thighs is a simple recipe that is one of my favourites. Its always bbq season at my house and these are a popular sticky gorgeous recipe that is always first to go. The ingredients are simple but this main dish or side dish is sweet and succulent. I have listed how to cook the chicken thighs on a barbecue and on a hob.

Barbecue chicken thighs are a beloved staple in many households, offering a delectable combination of juicy, tender meat and rich, smoky flavours. This dish, perfect for both casual gatherings and family dinners, showcases the versatility and deliciousness of chicken thighs when paired with a robust marinade.

Chicken thighs, especially when boneless, are an excellent choice for barbecuing. They are more flavourful and juicy compared to chicken breasts, and their slightly higher fat content ensures they remain tender and moist even after grilling. The key to making outstanding barbecue chicken thighs lies in the marinade, which imparts depth and complexity to the meat.

The marinade for barbecue chicken thighs features a harmonious blend of ingredients that create a perfect balance of flavours. Dijon mustard forms the base, providing a sharp, tangy taste that pairs wonderfully with the rich meat of the thighs. Cider vinegar adds a zesty acidity, which helps to tenderise the chicken and accentuate the other flavours.

Water is included to ensure the marinade is the right consistency, allowing it to coat the chicken evenly. Dark soy sauce adds a deep, umami-rich note, enhancing the overall savoury profile of the dish. It also imparts a beautiful colour to the chicken as it grills.

Dark brown sugar is crucial for adding a touch of sweetness, which caramelises on the barbecue, creating a deliciously sticky and slightly charred exterior. This sweetness balances the acidity of the mustard and vinegar, making each bite a burst of complementary flavours.

Smoked paprika is a standout ingredient, lending a smoky, earthy quality that is essential for barbecue dishes. It enhances the grilled flavour and adds a subtle heat, without overwhelming the palate. Salt and black pepper are the final touches, seasoning the chicken perfectly and rounding out the marinade.

Barbecuing these marinated chicken thighs results in a dish that is both visually appealing and mouth-wateringly good. The thighs develop a beautiful, caramelised crust while remaining succulent inside. The smoky aroma wafting from the grill is irresistible, promising a meal that is as delightful to eat as it is to prepare.

Barbecue chicken thighs are incredibly versatile. They can be served with a variety of sides, from classic coleslaw and potato salad to grilled vegetables and corn on the cob. They are also great in sandwiches or wraps, making them a hit at picnics and parties.

In conclusion, barbecue chicken thighs marinated with Dijon mustard, cider vinegar, water, dark soy sauce, dark brown sugar, smoked paprika, salt, and black pepper offer a truly delicious and satisfying meal. The marinade’s rich blend of flavours enhances the natural juiciness of the chicken, creating a dish that is sure to be a favourite at any barbecue. So next time you’re planning a barbecue, consider these succulent chicken thighs – they are guaranteed to impress your guests and leave everyone craving more.

Barbecue Chicken Thighs

Barbecue Chicken Thighs makes everyone smile every time.

4.77 from 105 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: BBQ, Main Dish, Marinade, Side Dish

Cuisine: Asian, Chinese

Keyword: Barbecue Chicken Thighs, BBQ, Chicken, Marinade, Sauce

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 People

Calories: 812kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 6 large chicken thighs boneless, skin on
• 1 tbsp Dijon mustard
• 100 ml cider vinegar
• 100 ml water
• 1 tbsp dark soy sauce
• 2 tbsp dark brown sugar
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper

Instructions

• I like to make the marinade in advance and give the chicken a chance to fully absorb the flavours.
• In a saucepan, add the cider vinegar with the same amount of water(100ml).
  100 ml cider vinegar, 100 ml water
• Add the brown sugar, paprika, mustard and soy sauce and stir thoroughly to combine. Bring the marinade to a boil and then reduce the heat so that the marinade simmers.
  1 tbsp Dijon mustard, 2 tbsp dark brown sugar, 1 tsp smoked paprika, 1 tbsp dark soy sauce
• Simmer for about 10 minutes until it has reduced in volume and thickened.
• Taste and add salt and pepper as required.
  ½ tsp salt, ½ tsp black pepper
• Place to one side and allow to cool.
• Season the thighs lightly with salt and pepper.
• Place the chicken thighs into the marinade and leave for 1 hour.
  6 large chicken thighs
• When the barbecue is ready, place the chicken thighs on the grill and cook for about 2-4 minutes per side rotating regularly to prevent charring.
• Continue to brush the thighs with the marinade during cooking for that extra burst of flavour.
• When fully cooked, remove from the heat and place to one side and allow to rest for about 5 minutes under foil.
• Serve and enjoy.
• Alternatively, you can cook the chicken thighs on a hob using a piping hot griddle pan.
• Add the thighs and cook for about 4 minutes each side.
• As with the barbecue, brush the marinade over the chicken during cooking.
• Again when cooked remove from the heat and allow to rest before serving.

Nutrition

Calories: 812kcal | Carbohydrates: 15g | Protein: 56g | Fat: 57g | Saturated Fat: 15g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 332mg | Sodium: 1222mg | Potassium: 816mg | Fiber: 1g | Sugar: 12g | Vitamin A: 765IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 3mg