Kitchen notes · a little help before you start
Grilled BBQ Chicken
A sticky, browned coating gives these grilled chicken thighs their barbecue appeal. Balsamic vinegar and mustard add tang beneath the brown sugar sweetness, while smoked paprika gives the meat a warm flavor that suits its caramelized edges.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Give the marinade time
The chicken needs at least an hour in the fridge, and overnight is fine too. Toss it well so every thigh is coated in that thick paste before it goes in to chill.
2. Set up a cooler side
Keep one part of the grill away from direct heat. It gives you somewhere to move the chicken if the marinade is browning faster than the thighs are cooking through.
3. Cook in batches if needed
Don’t crowd a smaller grill. Brown and caramelize the thighs in batches, then use the cooler side to hold cooked pieces warm while the rest finish.
Get to know the ingredients
Chicken thighs are forgiving
Skinless boneless thighs suit this kind of grilling because they can brown well and still stay juicy while they reach the safe internal temperature.
Tomato paste makes a thick coating
Whisk the marinade until it’s smooth before the chicken goes in. The tomato paste helps turn the seasonings into a paste that clings to the thighs instead of running off.
Brown sugar will caramelize
That sticky browned finish comes partly from the brown sugar, so watch the heat. If it starts to darken too quickly, move the chicken to the cooler side.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Grilled BBQ Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Check the middle
The chicken should be browned and caramelized on both sides, but the real finish is the internal temperature of 165F. Use the cooler side if the outside is ready before the inside is.
A little more help as you go
Chicken breasts can work too
The marinade also works with chicken breasts. They usually need at least 5 minutes longer on the grill, and they should reach the same internal cooked temperature as thighs.
Leftovers have a plan
Any leftover chicken keeps in the refrigerator for up to 3 days. It’s useful cold or reheated for salads and wraps.
A few questions you might have
Can I skip the marinating time?
Allow at least an hour in the refrigerator, or overnight. That rest gives the thick marinade time to sit on the chicken before it hits the grill.
What should I do if the outside starts to burn?
Move the chicken to the cooler side of the grill. That lets the thighs keep cooking through without leaving the sugary marinade over direct heat the whole time.
How do I know the thighs are done?
Look for browning and caramelization on both sides, then check that the internal temperature has reached 165F. Colour alone isn’t enough for this one.
Can I use chicken breasts instead of thighs?
Yes. The marinade works with chicken breasts too, but they’ll typically need at least 5 minutes longer cooking and should reach the same internal cooked temperature.
Why cook with direct and indirect heat?
Direct heat gives you the browned, caramelized surface. The indirect area is there in case the marinade gets dark before the chicken is cooked through, and it can hold finished pieces warm.
Any more cooking tips?
This marinade also works great with chicken breasts. They’ll typically need at least 5 minutes longer cooking but will have the same internal cooked temperature as thighs. Leftover chicken will keep in the refrigerator for up to 3 days and is great for salads and wraps.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
