Grilled Barbecue Chicken Thighs
This recipe for Barbecue Chicken Thighs combines a tangy sauce of ketchup, beer, and lemon juice with herbs and spices for a flavorful marinade. Baste the chicken on the grill for juicy, tender thighs with a smoky barbecue glaze.
Servings 6
Ingredients
- 2 Cups Ketchup
- ½ Cup Beer
- ¼ Cup Lemon Juice
- ¼ Cup Olive Oil
- 2 Tablespoons Onion minced
- 1 Clove Garlic minced
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Teriyaki Sauce
- 1 Tablespoon White Vinegar
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Mustard dry
- 1 teaspoon Basil crumbled
- ½ teaspoon Thyme crumbled
- ½ teaspoon Oregano crumbled
- ½ teaspoon Chili Powder
- ¼ teaspoon Cayenne Pepper
- 6 Chicken Thighs bone-in with skin
Instructions
- In a 2-quart saucepan (or larger) stir together all the ingredients except the chicken.
- Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
- Place the chicken on the grill and let it cook for a few minutes before basting with the sauce.
- Turn and baste frequently, including under the skin.
- Cook until internal temperature reaches 165℉ in the thickest part of the thigh.
- Use the extra barbecue sauce for dipping.