BBQ chicken thighs with brown sugar-hickory sauce is a quick fix for the barbecue that everyone will enjoy. A simple two step recipe, perfect for those busy evenings!

Servings                               6

·         1/2 cup soy sauce

·         1/2 cup ketchup

·         1/2 cup bottled chili sauce

·         1/2 cup bottled hickory-flavour barbecue sauce

·         1/2 cup (packed) golden brown sugar

·         6 tablespoons fresh lemon juice

·         3 garlic cloves, crushed

·         2 teaspoons onion powder

·         1 teaspoon hot pepper sauce

·         1/2 teaspoon dry mustard

·         Non-stick vegetable oil spray

·         12 chicken thighs with skin and bones

  • Bring first 10 ingredients to boil in medium saucepan, whisking to blend. Reduce heat to low; simmer 10 minutes. (Can be made 1 week ahead. Cover and refrigerate.)


  • Spray grill rack with non-stick spray. Prepare barbecue (medium-high heat). Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down; cook until skin browns, about 8 minutes. Turn chicken over and continue grilling until cooked through, about 8 minutes longer. Transfer 1 cup barbecue sauce to small dish. Brush skin side of chicken with sauce from dish; turn skin side down and cook 2 minutes. Brush chicken with more sauce; turn skin side up and grill 2 minutes. Arrange chicken on platter. Serve with remaining sauce


Recipe Sourced From BonAppetit

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