BBQ Chicken Recipe Using Marinade
I'm not even going to try and take credit for this recipe. My brother Graham put this one together a couple years ago. He served it for Mother's Day as he always hosts this event. There were 13 of us and we all loved it. I overate on the chicken, again. This recipe really got me into researching barbecuing chicken thighs. If you grill chicken thighs correctly, you will have the best bbq chicken hands down. Grilled chicken breast, drum sticks or wings do not compare to well done grilled chicken thighs. The meat is a bit darker which contains more fat which equals juicy flavor.
Graham's recipe is a hybrid of three recipes that he turned into one. It uses a marinade so I suggest getting this marinade started in the morning so the chicken is ready for the grill at 6:00pm. Chicken thighs never take long on a hot grill. You only need 10-12 minutes to cook a thigh to temp.
- 1/2 Cup Balsamic Vinegar
- 1 Lemon Freshly Squeezed
- 1/4 Cup Worcestershire Sauce
- 1/2 Cup Olive Oil Extra Virgin
- 1/4 Cup Soy Sauce
- 1 tsp Dry Rosemary - Crushed
- 3/4 Cup Brown Sugar
- 2.5 tsp Kosher Salt
- 1 tbsp Coarse Black Pepper
- 2 tbsp Dijon Mustard
- 2.5 tsp Garlic Powder
- 1 tsp Paprika
- 4 lbs of Boneless Chicken Thighs
Combine all ingredients (excluding the chicken) in a large mixing bowl. Mix well. Set 1/4 cup of marinade aside for basting the chicken after cooking.
Put the chicken and marinade in a large ziploc bag and let marinade for a minimum of two hours in the fridge.
Remove the chicken from the fridge 15 minutes before cooking time. I find that chicken grills better when it is slightly less chilled.
Heat up your grill for 15-20 minutes at medium-high temp.
I lightly spray the tops of the chicken thighs with the cooking oil right before I put them on the grill. The top of the thigh is your presentation side and the oil helps to stop the thigh from sticking to the grill.
Grill the thigh on the top side for 5-6 minutes. You know they are ready to flip when the outer edges start turning white. Once the edges are white, quickly spray the chicken with the cooking oil again and flip.
Grill the thigh another 5-6 minutes. Have your instant read meat thermometer nearby to start checking the temps.
When the thigh reaches 165 Fahrenheit you are done. It's easy to overcook chicken thighs. Every degree over 165 Fahrenheit means you are losing flavor and tenderness.
Remove the chicken from the grill and wrap in foil. Let them rest for 10 minutes. Right before serving, brush some of the remaining marinade on the thighs for a bit more flavor.
You're done. Now enjoy the best barbecue chicken you've ever made and watch how much more popular you become.
Serving: 6g | Calories: 646kcal | Carbohydrates: 4g | Protein: 98.4g | Fat: 25.2g | Saturated Fat: 6.9g | Cholesterol: 505mg | Sodium: 1041mg | Potassium: 77mg | Sugar: 10g | Vitamin A: 15.5IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 0.9mg