Marinate chicken thighs in BBQ for a tender and flavorful meal from Chungah Rhee of Damn Delicious.
- 1 cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup packed brown sugar
- 1 tablespoon molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon ground black pepper
- ¼ cup water
- 8 bone-in, skin-on chicken thighs
- 2 tablespoons chopped fresh parsley leaves
- Reynolds Wrap® Non Stick Aluminum Foil
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.
Prep time: 10 mins / Cooking time: 20 mins / Total time: 30 mins
Serving: 4 / Yield: 4 servings