Bbo Recipe

Make marinade and reserve glaze

In a medium bowl, combine ketchup, brown sugar, apple cider vinegar, soy sauce, Dijon mustard, Worcestershire sauce, smoked paprika, minced garlic, onion powder, black pepper, and red pepper flakes (if using). Whisk until smooth and sugar dissolves. Reserve 1/3 cup of this mixture in a small bowl to use as a finishing glaze during the last minutes of grilling. The remaining sauce will be used to marinate the chicken.

Marinate chicken

Place the trimmed chicken thighs in a resealable bag or shallow container. Pour the larger portion of the marinade over the chicken, massage to coat, remove excess air, and seal. Refrigerate for at least 45 minutes and up to 4 hours. If short on time, a 20–30 minute sit at room temperature still adds flavor.

Combine dry rub

While the chicken marinates, mix kosher salt, brown sugar, smoked paprika, ground cumin, garlic powder, and black pepper in a small bowl until evenly blended.

Apply rub

After marinating, remove the chicken from the marinade (discard any marinade that contacted raw meat). Pat chicken lightly with paper towel to remove excess moisture, then rub the dry spice mix evenly over both sides of each thigh. Let rest 10 minutes at room temperature to let the rub adhere.

Preheat and oil the grill

Preheat a gas or charcoal grill to medium-high (about 400°F / 200°C). Clean and oil the grates: dip a folded paper towel in vegetable oil and, using tongs, rub it over the grates to prevent sticking.

Grill the chicken

Place thighs skin-side down (if skinless, place presentation side down) over direct heat. Grill 4–5 minutes without moving to develop a crust. Flip and grill 3–4 minutes on the other side. Move chicken to indirect heat (or reduce flame to medium-low). Continue cooking until internal temperature reaches 165°F (74°C), about another 5–8 minutes depending on thickness.

Glaze and finish

During the last 2–3 minutes of cooking, brush the reserved glaze onto both sides of each thigh in 1–2 thin coats, allowing it to set between coats. Flip once and brush again so glaze caramelizes but does not burn. Remove from grill when internal temp is 165°F and glaze is tacky and slightly charred at the edges.

Rest and serve

Transfer the grilled thighs to a cutting board and let rest 5 minutes to retain juices. Sprinkle chopped parsley (if using) and serve with lemon wedges to squeeze over. Serve additional warmed reserved sauce on the side if desired.