Yummy in Your Summertime Tummy Bbq
Fire up the grill and tantalize your taste buds with this "Yummy in Your Summertime Tummy BBQ" recipe—a smoky, sweet, and savory feast that's perfect for warm-weather gatherings! Juicy grilled chicken thighs are generously coated in a homemade BBQ sauce, crafted from ketchup, apple cider vinegar, honey, and spices, delivering a perfect balance of tang and sweetness. Paired with an array of vibrant, char-grilled vegetables like zucchini, bell peppers, and red onions, this dish is not only bursting with flavors, but it’s also a colorful treat for the eyes. Ready in under an hour, this easy BBQ recipe is ideal for family cookouts, weekend picnics, or any summer celebration. So, grab your tongs and make your summer grilling unforgettable!
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Recipe Information
Ingredients
- 8 pieces Chicken thighs
- 2 medium Zucchini
- 3 medium Bell peppers (red, yellow, or orange)
- 2 medium Red onion
- 4 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Paprika
- 3 tablespoons Brown sugar
- 1 cup Ketchup
- 1 quarter cup Apple cider vinegar
- 1 teaspoon Garlic powder
- 2 tablespoons Soy sauce
- 2 tablespoons Honey
Instructions
Preheat your grill to medium-high heat (about 375-400°F).
Rinse and pat dry the chicken thighs. Rub them with 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika. Set aside.
Wash and slice the zucchini, bell peppers, and red onions into thick chunks or rings to ensure even grilling. Toss the veggies in a large bowl with the remaining 2 tablespoons of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika.
Prepare the BBQ sauce by combining ketchup, apple cider vinegar, garlic powder, soy sauce, honey, and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly, for 5-6 minutes until the sugar dissolves and the sauce thickens. Remove from heat.
Place the chicken thighs on the preheated grill. Cook for 10-12 minutes on each side, basting them generously with the BBQ sauce halfway through the cooking process.
While the chicken is cooking, place the prepared vegetables on the grill. Cook for 5-7 minutes on each side, turning once, until tender and slightly charred.
Remove the chicken and veggies from the grill and transfer to a serving platter.
Serve the BBQ chicken hot with the grilled vegetables on the side. Optionally, drizzle extra BBQ sauce on top for added flavor.
Nutrition Facts
Calories |
3907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 47.6 g | 238% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 1128 mg | 376% | |
| Sodium | 11618 mg | 505% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 157.8 g | ||
| Protein | 326.9 g | 654% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 353 mg | 27% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 5363 mg | 114% | |
*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.
