Description
Crispy, juicy chicken thighs with a tangy, heat-packed BBQ glaze. Smoky flavors and smoky-sweet contrast result in fall-off-the-bone meat with a spicy crust. Perfect for summer grilling or bold weekend meals.
Ingredients
4 large bone-in skin-on chicken thighs
1/4 cup BBQ sauce (anchovy-free recommended)
1 tbsp chili flakes
1 tsp baking soda
Instructions
Pat chicken thighs dry with paper towels
Brush baking soda on cooking surface while preheating
Season both sides with half the chili flakes
Preheat grill to 400°F (200°C) direct heat
Cook thighs 5-7 minutes per side until golden
Reduce heat to medium, baste with BBQ sauce every 3 minutes
Finish under broiler for 2 minutes for glossy crust
Notes
Blanch thighs in baking soda solution for 10 minutes before grilling
Use meat thermometer: internal temperature must reach 165°F (74°C)
Apply BBQ sauce in thin coats for even caramelization
Serve skin-side up to protect juicy texture
Leftover BBQ sauce works as tangy dipping mix
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 420
- Sugar: 18g
- Sodium: 850mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 120mg