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.