Ingredients
4
4 servings
- •1 cup ketchup
- •0.25 cup apple cider vinegar
- •0.25 cup packed brown sugar
- •1 tablespoon molasses
- •1 tablespoon Worcestershire sauce
- •1 teaspoon ground mustard
- •0.5 teaspoon garlic powder
- •0.25 teaspoon onion powder
- •0.25 teaspoon ground black pepper
- •0.25 cup water
- •8 bone-in, skin-on chicken thighs
- •2 tablespoons chopped fresh parsley leaves
- •Reynolds Wrap® Non Stick Aluminum Foil
Instructions
- Preheat grill to medium-high heat.
- Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside.
- Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade; discard marinade.
- Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.
- Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side.
- Serve immediately, garnished with parsley, if desired.
Nutritional Facts
Per 4 servings
- Calories: 515
- Carbohydrate: 34g
- Fat: 24g
- Fiber: 0g
- Protein: 40g
- Sugar: 30g
Related Recipes
One-Skillet Roasted BBQ Chicken and Vegetables
BBQ Chicken Thighs in the Oven
Slow Cooker BBQ Chicken Thighs
Grilled Chicken Thighs
Barbeque Chicken
Texas BBQ Chicken
Yummy Baked Chicken Thighs in Tangy Sauce
Baked Chicken Thighs with Mushrooms and Onions
Sweet Hot Mustard Chicken Thighs
Country Style Barbecued Chicken
Smoked and Glazed Chicken Thighs
