Glazed Bbq Chicken Recipe

Place the thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar and 1/2 teaspoon kosher salt. Add optional peppercorns if using. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.

Pour the hot pickling liquid over the sliced onion, pressing the onion down so it's submerged. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 2 hours). These will keep up to 2 weeks refrigerated.

While the onions pickle, slice the cucumber thinly (coins or half-moons). Place in a bowl and toss with 1 tablespoon lemon juice, 1 teaspoon olive oil, 2 teaspoons chopped dill, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside in the fridge until ready to serve.

In a small saucepan, combine 1 cup BBQ sauce, 3 tablespoons honey, 2 tablespoons apple cider vinegar, 1 tablespoon soy sauce, 1 teaspoon smoked paprika, 2 minced garlic cloves and 1 teaspoon red pepper flakes.

Warm over medium-low heat, stirring occasionally, until it just begins to simmer and the honey is fully incorporated, about 4–6 minutes. Reduce heat to low and keep warm. Taste and adjust sweetness or acidity if desired.

Preheat oven to 400°F (200°C). Pat the chicken thighs dry with paper towels. Season both sides with 1 1/2 tablespoons kosher salt and 1 teaspoon black pepper, rubbing the seasoning under the skin where possible.

Heat 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat until shimmering. Place chicken skin-side down and sear without moving until the skin is deeply golden brown, 6–8 minutes. Reduce heat if the skin browns too quickly.

Flip the thighs so skin-side is up. Brush each piece generously with about half of the warm BBQ glaze. Transfer the skillet to the preheated oven and roast until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C), about 18–22 minutes depending on size.

During the last 5 minutes of roasting, baste the chicken with the remaining glaze and return to the oven to set the glaze. If you like a stickier, caramelized finish, switch the oven to broil for 1–2 minutes while watching closely to avoid burning.

Remove the skillet from the oven and let the chicken rest 5 minutes before serving.

Arrange glazed chicken on a platter or plates. Spoon some of the pickled onions over the chicken (drain excess liquid), and add a mound of dressed cucumber to the side.

Sprinkle with 2 tablespoons chopped cilantro or parsley and serve with lime wedges for squeezing over the chicken. Serve immediately.