Chili Rubbed Chicken with Barbecue Mop Sauce
Get ready to elevate your backyard barbecue with this bold and smoky Chili Rubbed Chicken with Barbecue Mop Sauce! Tender, juicy, bone-in, skin-on chicken thighs are generously coated in a robust chili rub featuring chili powder, smoked paprika, garlic, and a touch of brown sugar for a perfect balance of heat and sweetness. As they grill or bake to golden perfection, a tangy and slightly spicy barbecue mop sauce—made with ketchup, apple cider vinegar, honey, and a splash of Worcestershire—adds layers of sticky, mouthwatering flavor. This crowd-pleasing recipe is easy to make in under an hour and pairs beautifully with classic sides like coleslaw or cornbread. Whether you're hosting a summer cookout or craving comfort food, this dish is guaranteed to be a hit.
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Recipe Information
Ingredients
- 4 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 2 tablespoons chili powder
- 1 tablespoon paprika (smoked, if available)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon brown sugar
- 0.5 cup ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon hot sauce (optional, adjust to heat preference)
- 2 tablespoons water
Instructions
Preheat your grill to medium heat, or, if using an oven, preheat to 400°F (200°C).
In a small bowl, combine the chili powder, smoked paprika, garlic powder, onion powder, ground cumin, salt, black pepper, and brown sugar. Mix thoroughly to create the chili rub.
Pat the chicken thighs dry with paper towels. Brush each piece with olive oil, then evenly coat both sides of the chicken with the chili rub. Set aside while preparing the barbecue mop sauce.
To prepare the barbecue mop sauce, combine the ketchup, apple cider vinegar, honey, Dijon mustard, Worcestershire sauce, hot sauce (if using), and water in a small saucepan. Place the pan over medium heat and bring the mixture to a simmer, stirring occasionally. Reduce the heat and let it simmer for 5-7 minutes. Remove from heat and set aside.
Place the chicken thighs on the grill skin-side down. Cook for 6-8 minutes on each side, flipping regularly to prevent burning. If using an oven, place the chicken on a baking sheet and bake for 35-40 minutes, flipping halfway through.
During the last 10 minutes of cooking, begin basting the chicken with the barbecue mop sauce using a brush. Apply sauce generously on all sides and cook until the internal temperature of the chicken reaches 165°F (75°C).
Once fully cooked, remove the chicken from the heat and let it rest for 5 minutes. Serve with extra mop sauce on the side and your favorite accompaniments, such as coleslaw or cornbread.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 868 mg | 38% | |
| Total Carbohydrate | 20.2 g | 7% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 13.3 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 288 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
