The Bbq Chicken Recipe

Prepare and brine (optional)

Pat chicken thighs dry with paper towels. If time allows, lightly brine by mixing 4 cups water with 1 tbsp salt and submerging chicken for 30 minutes to 1 hour in the refrigerator, then pat dry again. This step improves juiciness but can be skipped.

Make the marinade: in a bowl combine smoked paprika, ground cumin, garlic powder, fine sea salt, black pepper, olive oil, apple cider vinegar, and brown sugar. Whisk until sugar dissolves and ingredients emulsify.

Reserve 3 tablespoons of the prepared BBQ sauce to brush at the end. Add remaining 3 tablespoons of BBQ sauce to the marinade and whisk to incorporate.

Place chicken thighs in a large bowl or zip-top bag. Pour marinade over chicken, ensuring each piece is coated. Massage marinade into the meat. Marinate in the refrigerator for at least 1 hour, preferably 3–4 hours or overnight for best flavor.

Remove chicken from refrigerator 20–30 minutes before cooking to come toward room temperature; shake off excess marinade but leave a glossy coating.

Preheat grill to medium-high (about 400°F / 200°C). If using oven, preheat to 425°F / 220°C and prepare a rimmed baking sheet lined with foil and a wire rack.

Grill method: place chicken skin-side down on the hottest part of the grill. Sear 4–6 minutes until skin is nicely charred. Flip and move to indirect heat or a cooler part of the grill; cook with lid closed for another 12–20 minutes, brushing with reserved BBQ sauce during the last 5 minutes, until internal temperature reaches 165°F (74°C) at the thickest part. Oven method: roast on the prepared rack for 25–35 minutes, brushing with reserved BBQ sauce during the last 5–8 minutes, until internal temperature reaches 165°F (74°C).

Once cooked, transfer chicken to a resting tray and let rest 5–8 minutes to let juices redistribute.

Prepare pineapple: core and cut fresh pineapple into 1/2-inch thick rings or 3/4-inch chunks (about 1 cup). Pat dry with paper towel. Toss pineapple pieces with 1 tablespoon olive oil, 1/4 tsp black pepper and a pinch (1/4 tsp) of salt.

Prepare red onion: peel and slice into 1/3-inch rings. For a quick-pickle (optional): place onion rings in a small bowl and mix apple cider vinegar and water with 1/2 tsp of the fine sea salt. Let sit for 10–15 minutes, then drain. Quick-pickled onions mellow the raw bite and add brightness.

Grill pineapple and onions: on a medium-high spot on the grill, place pineapple rings or chunks and onion rings. Grill pineapple 2–3 minutes per side until char marks appear and sugars caramelize. Grill onion rings 2–3 minutes per side until softened and slightly charred. If using oven, arrange on a baking sheet and roast at 425°F (220°C) for 8–12 minutes, flipping halfway, until edges caramelize.

After grilling, season pineapple and onions with remaining 1/4 tsp salt and a squeeze of the lime juice. Keep warm until plating.

While chicken rests, crumble the Vermont goat cheese and chop cilantro leaves roughly. If using dairy-free alternative, crumble or spoon into small bowl and loosen with a teaspoon of warm water or olive oil to create a soft texture.

Assemble: on a platter or individual plates, lay down a small bed of microgreens or baby arugula (optional). Place 1–2 chicken thighs per person on the greens. Top each piece with grilled pineapple and a few slices of grilled or quick-pickled red onion.

Scatter crumbled Vermont goat cheese over the chicken and pineapple while still slightly warm so the cheese softens but does not fully melt. Sprinkle chopped cilantro and toasted sesame seeds if using. Finish with a light squeeze of lime over each plate and an optional drizzle (about 1 tablespoon) of extra gluten-free BBQ sauce.

Serve immediately with gluten-free flatbreads or rice on the side, and remaining BBQ sauce for passing.