Smoky grilled chicken with a gently sticky finish.
New cookbook version · Serves 4
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 800 g boneless chicken thighs
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
- 4 tbsp barbecue sauce
- 1 tbsp apple cider vinegar
Method
- Mix oil and dry seasonings and coat chicken. Refrigerate for at least 30 minutes, or up to overnight.
- Heat the barbecue with a medium-hot area and a cooler area. Mix barbecue sauce and vinegar separately.
- Grill chicken for about 5–7 minutes per side. Move to the cooler area if it colours too quickly.
- Brush with sauce only during the final 2–3 minutes, turning once, so the sugar does not burn.
- Check the thickest part reaches 74°C. Rest for 5 minutes and serve.