Grilled Sweet Tangy Bbq Chicken Recipe

I absolutely love this BBQ chicken thighs recipe because it’s the perfect harmony of smoky, sweet, and tangy goodness that hits all the right notes for a backyard summer vibe. Plus, the ease of grilling makes it a go-to for those chill hangouts with friends, bringing everyone together over a plate of juicy, flavorful chicken!

I love to create dishes that balance the sweet and the tangy, and my Grilled Sweet Tangy BBQ Chicken is a perfect example. Using 1 1/2 pounds of chicken thighs, I combine a cup of barbecue sauce with 1/4 cup honey and 2 tablespoons apple cider vinegar.

These ingredients ensure an incredible flavor that enhances the chicken’s natural richness. Adding to it some powders of garlic and onion, plus smoked paprika, gives it a touch of smoke that could be described as savory.

A hint of cayenne pepper adds optional heat, if not spice. High in protein and flavorful enough to satisfy any BBQ lover, this dish is a good substitute for traditional finger food.

Ingredients

Chicken Thighs:
High in protein, succulent, and ideal for grilling.

Barbecue Sauce:
Imparts a deliciously sweet and tart flavor and is high in sugar.

Honey:
Sweetness derived from nature; antioxidant-rich.

Apple Cider Vinegar:
Delivers zest; aids in the breakdown of food.

Olive Oil:
Fatty acids; enhance flavor and moisture.

Garlic:
Increases depth; enhances immune system.

Smoked Paprika:
Flavor that’s sweet and smoky; color that’s bright and vivid.

Cayenne Pepper:
Heat that is not compulsory; it speeds up metabolism.

Ingredient Quantities

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• 1 1/2 pounds of chicken thighs
• 1 cup barbecue sauce
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• 1 tablespoon chopped fresh parsley, for garnish

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Instructions

1. In a big mixing bowl, mix together super tasty barbecue sauce with equal parts of slurpy, gooey honey and acidic apple cider vinegar, as well as with the following: 2 tablespoons of olive oil, 1 tablespoon of minced garlic, 1 teaspoon of onion powder, ½ teaspoon of smoked paprika, and then, to taste, salt, black pepper, and cayenne pepper. The result should be a well-blended sauce.

2. Place the chicken thighs in a bowl. Pour the marinade over them, making sure to coat each piece thoroughly. Cover, and refrigerate for at least 1 hour, or up to overnight for even more flavor.

3. Your grill should be set to medium-high, which is 375–400°F (190–200°C). It is important to oil the grates so that food does not stick to them and come off in pieces instead of nice, neat halves or quarters.

4. Take the chicken from the marinade and let it drip. You want to remove enough liquid from the chicken so that it isn’t sopping wet when it goes on the grill, but you also want to be careful not to over-drain the chicken—especially with wet marinades like this one that contain a lot of oil, which helps the grilling process work its magic.

5. Position the chicken thighs on the grill, with the skin facing down, and cook for 5-7 minutes.

6. Turn the chicken thighs and brush them with the reserved marinade. Keep grilling for another 5-7 minutes.

7. Encore, Badger, and baste, then grill until the chicken measures 165°F (74°C) at the thickest part. You should plan on 20 to 25 minutes, but check your chicken and adjust the time as necessary based on its thickness.

8. Take the chicken off the grill and allow it to rest for a few minutes, so the juices can redistribute.

9. Before serving, garnish with freshly chopped parsley.

10. The preparation of grilled chicken baked in a sweet and tangy BBQ sauce is easy and quick. There are two parts: prepare the sauce, then grill the chicken. Serve the grilled chicken with side dishes of your choice. Enjoy!

Equipment Needed

1. Mixing bowl
2. Measuring cups
3. Measuring spoons
4. Spoon or whisk for mixing
5. Knife and cutting board (for mincing garlic and chopping parsley)
6. Grill with grates
7. Tongs (for handling chicken on the grill)
8. Basting brush (for applying marinade)
9. Food thermometer (to check chicken temperature)
10. Plate or tray for resting cooked chicken

FAQ

• Q: Can I use chicken breasts instead of thighs?Yes, chicken breasts can be used instead, but alter the cooking time to prevent dryness. Chicken breasts may cook faster than thighs.
• Q: How do I make the BBQ sauce spicier?Increase the cayenne pepper or add a dash of hot sauce to the barbecue sauce mixture to increase the heat.
• Q: Can I marinate the chicken in advance?Q: Does marinating the chicken overnight enhance the recipe? If so, why?

  A: Indeed, marinating the chicken for several hours or overnight boosts the taste. Simply remember to keep it cold until you are set to place the pieces over fire.

• Q: Is there a substitute for apple cider vinegar?A: White vinegar or lemon juice can be used as a substitute, but they might slightly change the flavor.
• Q: Can I grill this in the oven?A: Yes, you can grill the chicken using the oven’s grill setting or by broiling, but be vigilant to prevent any burning from occurring.
• Q: What sides go well with this dish?A: The sweet tangy BBQ chicken goes well with grilled vegetables, coleslaw, or a fresh green salad.

Substitutions and Variations

Thighs of chicken: Breasts or drumsticks can be used instead.
Use a homemade barbecue sauce or a different flavor if desired.
Honey: Substitute maple syrup or agave nectar to achieve a different sweet flavor.
Vegetable oil or canola oil can be used in place of olive oil.
Apple cider vinegar: You can use white wine vinegar or lemon juice as an alternative.

Pro Tips

1. Marinade Timing Allow the chicken to marinate overnight if possible. This extended time enhances the flavor as the marinade deeply penetrates the chicken, creating a more robust taste.

2. Grill Preparation Ensure your grill grates are thoroughly cleaned and oiled before cooking. This prevents the chicken from sticking and allows for those beautiful grill marks.

3. Temperature Monitoring Use a meat thermometer to ensure precise cooking. Chicken should reach an internal temperature of 165°F (74°C) to ensure it’s safe to eat and juicy.

4. Basting Technique Save some marinade before placing the chicken in it, and use this reserved portion for basting during cooking. This adds layers of flavor without risking contamination from raw chicken.

5. Resting Period After grilling, let the chicken rest for about 5-10 minutes before serving. This resting period helps the juices redistribute throughout the meat, making it more tender and juicy.