Barbecue marinated chicken thighs

Ingredients

• 10chicken thighs
• al gusto (optional)rosemary, bay leaves or other herbs
• ½onion, peeled and quartered
• 5 clovesgarlic, peeled and quartered
• 2fresh red chillies, stalks removed
• al gustoolive oil
• 200 gsoft brown sugar
• 6 tbspbalsamic vinegar
• 200 mltomato ketchup
• 2 tbspWorcestershire sauce
• 2 tspEnglish mustard
• 1 tspsea salt
• 1 tspfreshly ground black pepper

Instructions

1. 1

   Heat the oven

   Preheat the oven to 180 °C (gas mark 4).

2. 2

   Make the marinade

   Blitz the onion, garlic and chilli in a food processor with some olive oil to make a paste. Transfer it to a bowl and stir in the remaining sauce ingredients. Taste and adjust the seasoning.

3. 3

   Coat the chicken

   Remove the skin from the chicken thighs and coat them thoroughly in the marinade. Arrange them in a baking tray with any leftover marinade, cover the tray with foil and put it in the oven.

4. 4

   Cook in the oven

   Cook for about 30 minutes. While the chicken cooks, get the barbecue ready; add rosemary, bay leaves or other herbs to the barbecue if you like.

5. 5

   Finish on the barbecue

   Take the chicken out of the oven and transfer the thighs individually to the barbecue. Turn them with tongs as they cook. Covering them briefly with a heatproof bowl can help trap smoke and keep them juicy.

6. 6

   Check and serve

   Check that the chicken is thoroughly cooked, then serve it with a fresh salad.

What are barbecue-marinated chicken thighs?

Chicken thighs are a flavourful cut that suits a punchy marinade and the high heat of a barbecue. Barbecue cooking has a long tradition in many places, but this recipe takes a simple home-cooking approach: oven-cook the thighs first, then finish them over the coals.

Sweet brown sugar and ketchup meet balsamic vinegar, mustard, garlic and chilli in the sauce. The result is a sticky, tangy coating with a smoky finish from the barbecue.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 59g protein, 67g carbs, 35g fat.

The chicken provides most of the protein, while the brown sugar and ketchup contribute much of the carbohydrate. Chicken and olive oil supply most of the fat, though the amount of oil is unspecified. Pair a thigh portion with plenty of fresh salad or vegetables for a balanced plate.

Building the marinade

The base: blitzing the onion, garlic and chilli creates a paste that spreads through the sauce. Add olive oil as needed to help the ingredients blend.

The balance: brown sugar and ketchup bring sweetness, while balsamic vinegar and Worcestershire sauce add savoury tang. Mustard, salt and pepper round out the flavour, so taste the mixture before coating the chicken.

Why cook the chicken in two stages?

Oven first: baking the covered thighs for about 30 minutes gives them a head start before they go on the barbecue. Keeping the tray covered helps the chicken cook in the marinade.

Barbecue finish: the final cooking stage adds smoky flavour and colour. Turn the thighs with tongs so they cook evenly, and keep an eye on the sugary sauce as it can darken quickly over strong heat.

Getting the texture right

The thighs should be thoroughly cooked before serving; check the thickest part rather than judging by the outside colour alone. If you use a food thermometer, check that the centre reaches a safe temperature for chicken.

The sauce should cling to the meat, with some browning from the barbecue. A brief cover with a heatproof bowl can help hold in smoke and moisture, as described in the method.

Herbs and barbecue timing

Optional herbs: rosemary and bay leaves can be added to the barbecue for extra aroma, or use other herbs you have to hand. They are an accent rather than a required part of the marinade.

Get the barbecue ready while the chicken is in the oven, so it is available when the 30-minute oven stage is up. Barbecue heat varies, so use the chicken's doneness and colour as your cues rather than relying only on a fixed grilling time.

What to serve with it

A fresh salad is the suggested accompaniment and gives the plate a crisp contrast to the rich, sticky chicken. Keep the salad dressing simple so it does not compete with the marinade.

You could also serve the thighs with bread or potatoes if you want a more substantial barbecue meal. Add extra salad or vegetables alongside to round out the plate.

Recipe notes & tips

• Remove the chicken skin before marinating, as directed, so the sauce coats the meat directly.
• Taste the sauce before adding the chicken and adjust its seasoning to suit your preference.
• Keep the chicken covered with foil during the oven stage so it cooks in the marinade.
• Have the barbecue ready by the end of the 30-minute oven cook.
• Use tongs to turn the thighs without piercing them.
• Watch the chicken closely over the barbecue because the sweet coating can darken quickly.

Variations

• Milder chilli: use one chilli instead of two for less heat.
• More herbs: add rosemary or bay leaves to the barbecue for a stronger herbal aroma.
• Extra tang: add a little more balsamic vinegar to the sauce and taste before coating the chicken.
• Boneless thighs: use boneless thighs, checking them carefully as they may cook faster.
• Salad plate: serve the chicken with a larger fresh salad for a lighter-feeling meal.

Common mistakes to avoid

• Uneven coating: turn the thighs in the marinade so all sides are covered.
• Skipping the foil: cover the baking tray during the oven stage to keep the chicken cooking in the marinade.
• Rushing the barbecue: let the oven stage run for about 30 minutes before transferring the thighs.
• Leaving the thighs unattended: stay nearby because the sugary sauce can catch over strong heat.
• Guessing doneness from colour: check the thickest part to make sure the chicken is thoroughly cooked.
• Using an unsafe cover: only place a heatproof bowl over the chicken, and remove it carefully.

How to store

Cool leftovers promptly, place them in a covered container and refrigerate for up to 3 days. Reheat until piping hot throughout, either in the oven or in a covered pan; avoid reheating more than once.

Frequently asked questions