The BBQ chicken thighs recipe in this post is a delicious and healthy way to enjoy a classic southern dish. The BBQ sauce is tangy and sweet, but not too overpowering. It coats the chicken thighs well without being too thick or sticky. There are beans in the mix for added protein, green onions because they add a lot of flavor, and red bell pepper because it tastes good with everything!
- -2 large chickens with skin on/bones intact (because they provide flavor)
- -6 bone-in chicken thighs (skinless ones will also work well).
- -1.5 tablespoons of olive oil
- -1/3 cup of BBQ sauce (I use a honey/cider vinegar mixture)
- -1 teaspoon of salt
- -1/4 teaspoon of ground black pepper
- -1 tablespoon of hot paprika (I like smoked sweet paprika for this)
Instructions :
1. Brown chicken on all sides in the oven or on the stovetop in an oiled pan...or if you don't have either one, just toss them with some cooking spray and let them sit on high heat until they start to brown up...so simply! 2. Place the chicken back in the oven or on high heat and cook until the juices run clear (for oven) or until the outside is well browned and crispy. 3. In a small bowl, mix together the BBQ sauce ingredients, for me, it's about 1 to 1 1/2 tablespoons of each...I love my BBQ sauces sweeter! 4. Pull the chicken out of the oven and let rest for 10 minutes. 5. When you are ready to serve, place on your grill...directly on high heat, and flip the chicken in groups so they all get some good crust action (learned this trick from Rachael Ray!). Flipping them helps spread out that delicious flavor throughout! 6. If you don't have access to an outdoor grill or are just feeling lazy like me, the broil option on your oven will work great! Just be sure to watch them so they don't burn. 7. Place chicken breasts and thighs on a plate or serving tray and top with BBQ sauce using 1-1 1/2 tablespoons per thigh. You can serve this as is with a side of garlic mashed potatoes or in some delicious rolls for a new twist on pulled chicken.
