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Caramelized BBQ Chicken Thighs glistening with sauce are presented as the featured image for a delicious recipe.

Ultimate Caramelized BBQ Chicken Thighs

These caramelized BBQ chicken thighs achieve the perfect balance of smoky char, sticky-sweet glaze, and juicy, tender meat. The key is controlling moisture, gradually building caramelization, and using a well-balanced BBQ glaze.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bone-in, skin-on chicken thighs about 2.5 pounds
  • 1 cup BBQ sauce avoid overly sweet sauces initially
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar packed
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper optional, for heat
  • Salt to taste
  • Freshly ground black pepper to taste
  • Optional: Fresh chopped parsley or green onions for garnish

Equipment

  • Grill
  • Small saucepan
  • Whisk
  • Measuring cups and spoons
  • Paper towels
  • Meat thermometer
  • Tongs
  • Basting Brush
  • Serving platter

Method
 

  1. Prepare the Chicken: Pat the chicken thighs dry with paper towels. Season generously with salt, pepper, smoked paprika, and garlic powder.
  2. Make the BBQ Glaze: In a small saucepan, combine the BBQ sauce, apple cider vinegar, Worcestershire sauce, brown sugar, and cayenne pepper (if using).
  3. Bring to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 10-15 minutes, or until slightly thickened, stirring frequently to prevent sticking.
  4. Grill the Chicken: Preheat your grill to medium heat (about 350-400°F). If using a charcoal grill, arrange the coals for indirect heat.
  5. Place the chicken thighs skin-side down on the grill. Cook for 8-10 minutes, or until the skin is golden brown and crispy. Avoid flare-ups by moving the chicken to a cooler part of the grill if necessary.
  6. Flip and Glaze: Flip the chicken thighs and cook for another 8-10 minutes.
  7. Begin basting with the BBQ glaze during the last 10 minutes of cooking, applying a thin layer every 2-3 minutes. Be careful not to over-glaze too early, as the sugars in the sauce can burn.
  8. Check for Doneness: The chicken is done when the internal temperature reaches 165°F. Use a meat thermometer inserted into the thickest part of the thigh (avoiding the bone).
  9. Rest and Serve: Remove the chicken from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken. Garnish with fresh parsley or green onions, if desired.

Notes

Patting the chicken dry before seasoning is crucial for crispy skin. Reducing the BBQ sauce in a saucepan concentrates the sugars and prevents burning. Baste gradually during the last few minutes of cooking. Let the chicken rest before serving for optimal tenderness and juiciness. Store leftovers in an airtight container in the refrigerator for up to 3 days.