Tangy Barbecued Chicken
Get ready to fire up your grill or oven for this irresistibly flavorful Tangy Barbecued Chicken recipe! Featuring tender, bone-in chicken thighs coated in a sticky, homemade barbecue sauce that balances sweet, smoky, and tangy flavors, this dish is perfect for summer cookouts or cozy family dinners. Made with pantry staples like ketchup, apple cider vinegar, honey, and a blend of aromatic spices, the sauce simmers to perfection, creating a bold glaze that clings beautifully to the chicken. Whether grilled to smoky goodness or baked to juicy perfection, this dish is sure to impress. Serve it hot alongside classic barbecue sides like coleslaw or buttery cornbread for a meal packed with Southern charm. Perfect for chicken lovers, this recipe hits all the right notes for an easy and delicious dinner, ready in just 45 minutes!
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 cup Ketchup
- 0.25 cup Apple cider vinegar
- 2 tablespoons Brown sugar
- 2 tablespoons Honey
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your grill to medium heat or your oven to 375°F (190°C).
In a medium saucepan over medium heat, combine the ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, Dijon mustard, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir until smooth and bring to a simmer.
Cook the sauce for 5-7 minutes, stirring occasionally, until thickened and fragrant. Remove from heat and set aside.
Pat the chicken thighs dry with paper towels and rub them with olive oil. Sprinkle a small pinch of salt and pepper on each piece.
Brush the chicken thighs generously with the prepared barbecue sauce on all sides.
If grilling, place the chicken on the grill, skin-side down first. Grill each side for 6-8 minutes, basting with sauce every time you flip, until the internal temperature reaches 165°F (74°C).
If baking, place the chicken thighs on a lined baking sheet. Brush with additional sauce, and bake for 25-30 minutes, flipping and basting halfway, until the internal temperature reaches 165°F (74°C).
Once cooked, remove the chicken from heat and let it rest for 5 minutes to retain the juices.
Serve the tangy barbecued chicken hot, garnished with additional sauce if desired. Pair with your favorite sides like coleslaw or cornbread for a complete meal!
Nutrition Facts
Calories |
2432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.9 g | 201% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 4856 mg | 211% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 80.3 g | ||
| Protein | 162.9 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2067 mg | 44% | |
*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.
