Description
This Grilled BBQ Chicken recipe features tender, juicy skinless boneless chicken thighs marinated in a flavorful blend of tomato paste, brown sugar, balsamic vinegar, Worcestershire sauce, Dijon mustard, and smoked paprika. Perfectly grilled to perfection, this dish is ideal for a satisfying, savory meal with a smoky barbecue twist.
Ingredients
Scale
Chicken
- 2 lb skinless boneless chicken thighs
Marinade
- ¼ cup tomato paste
- ¼ cup brown sugar
- 3 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- ½ tbsp Dijon mustard
- 1 tsp sweet smoked paprika
- ½ tsp salt
Garnish
- Fresh parsley for garnish
Instructions
- Prepare the Marinade: In a large dish, whisk together tomato paste, brown sugar, balsamic vinegar, Worcestershire sauce, Dijon mustard, sweet smoked paprika, and salt until well combined and smooth. Add the chicken thighs to the marinade, tossing them thoroughly to coat every piece evenly. Cover and refrigerate, allowing the chicken to marinate for at least one hour or ideally overnight to enhance the flavor.
- Preheat the Grill: Prepare your grill by setting it up for direct heat cooking and ensure indirect heat zones are ready for temperature control. Preheat the grill to medium-high heat, approximately 375°F to 450°F, to achieve a perfect sear on the chicken.
- Grill the Chicken: Place the marinated chicken thighs on the grill over direct heat. Cook each batch for about 15 minutes, turning occasionally to promote even browning. Monitor the internal temperature with a meat thermometer, aiming for 165°F to guarantee the chicken is fully cooked and juicy. If flare-ups occur, move the chicken to indirect heat to avoid charring while finishing the cooking process. Once cooked, remove from the grill.
- Garnish and Serve: Transfer the grilled chicken to a serving platter and sprinkle with freshly chopped parsley for a bright, fresh finish. Serve immediately with your choice of sides for a delicious barbecue meal.
Notes
- Marinating overnight intensifies the flavor and tenderness of the chicken.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F.
- Control flare-ups on the grill by using indirect heat when necessary.
- Fresh parsley adds a vibrant touch to the finished dish but can be omitted if unavailable.
- Skinless boneless thighs keep the chicken juicy and allow for faster cooking on the grill.
