chicken | main course | on the grill

BBQ Chicken Thighs

Prep Time: 15 minutes Cooking Time: 30 minutes 4 servings

Products Included In Recipe


4 Granny's Chicken Legs Back Attached
1/2 cup |125 ml all-purpose flour
2 tsp | 10 ml smoked paprika
1 tsp | 5 ml garlic powder
to taste salt and pepper
to serve homemade salads

Homemade BBQ Sauce

1 1/2 tsp | 7 ml balsamic vinegar
1 1/2 tsp | 7 ml ground black pepper
1 pinch of piri-piri pepper
1 tsp | 5 ml garlic powder
2 tsp | 10 ml honey
1 tsp | 5 ml onion powder
1 tbsp | 15 ml molasses (or brown sugar)
1 cup | 250 ml liquid brewed filter cofee
1 cup | 250 ml ketchup
1 1/2 tsp | 7 ml soy sauce


Put the flour, paprika garlic powder salt and pepper in a large resealable plastic bag. Mix well, then add the chicken thighs and shake to coat. Refrigerate.
Turn on one barbecue burner at maximum power and another one at minimum.
Place the thighs on an aluminum plate, on the side of the burner set to minimum.
Close the lid and cook for 20 to 25 minutes, turning the thighs every once in a while so that the skin becomes evenly crispy.
Brush the thighs on the skin side with the BBQ sauce and cook for 5 more minutes without turning.
Serve with your favourite homemade salads and a small bowl of BBQ sauce for dipping!

BBQ Sauce

Combine all ingredients in a small saucepan and bring to a boil.
Lower heat and simmer for 10 minutes, stirring.
Set aside.

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