Nitrate & Nitrite Free Gluten Free Grilled Chicken Thighs with BBQ Sauce
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Learn more →Ingredients
4 servings
For the chicken
- 8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
- 2 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
For the BBQ sauce
- 1 cup ketchup
- 3 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp tamari
- 1 tbsp worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
Instructions
- 1
Pat the chicken thighs dry with paper towels. Rub them all over with the olive oil, then season evenly with the salt, black pepper, smoked paprika, and garlic powder. Let the thighs rest at room temperature for 30 minutes while you prepare the grill and sauce.
- 2
Combine the ketchup, apple cider vinegar, brown sugar, tamari, Worcestershire sauce, smoked paprika, onion powder, garlic powder, and cayenne (if using) in a small saucepan over medium heat. Stir until the sugar dissolves, then simmer for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Remove from heat and set aside. Reserve about 1/3 cup of the sauce in a separate bowl for serving — do not use this portion for basting.
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