Description
Grilled Spicy BBQ Chicken Thighs deliver juicy, tender meat with a bold, smoky-sweet heat thanks to a zesty homemade barbecue sauce infused with sriracha and chili paste.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 2 tablespoons finely chopped yellow onion
- 1 clove garlic, minced
- ¼ cup apple cider vinegar
- ¼ cup water
- ½ cup ketchup
- 1 teaspoon paprika
- 2 teaspoons sriracha
- 2 teaspoons hot chili paste (such as Sambal Oelek)
- ½ tablespoon chili powder
- 2 teaspoons mustard
- 1 teaspoon Worcestershire sauce
Instructions
- In a small saucepan over medium heat, melt the butter and sauté the chopped onions until tender. Add the minced garlic and cook for another minute until fragrant.
- Stir in the vinegar, water, ketchup, paprika, sriracha, chili paste, chili powder, mustard, and Worcestershire sauce. Simmer for 15 minutes until thickened. Remove from heat and set aside.
- Season the chicken thighs with salt, pepper, and olive oil on all sides.
- Preheat grill to medium-low heat. Place chicken thighs on the grill, smooth side down, and cook for 3–4 minutes per side until internal temperature reaches 165°F to 170°F (74°C to 77°C).
- During the final minutes of grilling, baste chicken with the prepared spicy BBQ sauce.
Notes
- Reduce sriracha and chili paste for a milder version.
- Bone-in, skin-on thighs can be used for added flavor—adjust grilling time.
- Can be baked in the oven at 400°F (200°C) for 25–30 minutes.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Reheat in oven at 350°F (175°C) for 10–15 minutes or microwave in 1-minute intervals.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 7g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg
