This recipe combines tender, juicy chicken with a sweet and smoky flavor profile that is perfect for summer grilling.
Ingredients
Scale:
1/2 cup light brown sugar, packed for optimal sweetness
1/4 cup soy sauce (or tamari for gluten-free)
1/4 cup apple cider vinegar
1/4 cup ketchup
2 tablespoons Worcestershire sauce
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon salt
1/2 teaspoon cayenne pepper (optional)
2 pounds bone-in, skin-on chicken thighs
Fresh herbs (e.g., parsley or cilantro), finely chopped
Instructions
In a medium mixing bowl, combine the brown sugar, soy sauce, apple cider vinegar, ketchup, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Whisk until the sugar is dissolved and the marinade is well blended.
Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Massage the marinade into the chicken. Seal the bag or cover the dish and refrigerate for at least 2 hours, or ideally overnight.
About 30 minutes before grilling, preheat your grill to medium-high heat (about 400°F to 450°F).
Remove the chicken from the marinade and shake off excess marinade. Place the chicken thighs skin-side down on the hot grill. Grill for about 7-10 minutes until the skin is crispy and golden brown.
Turn the chicken over and reduce the heat to medium. Cover the grill and cook for an additional 15-20 minutes, or until the internal temperature reaches 165°F. Baste the chicken with leftover marinade during the last few minutes of cooking.
Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
