- Prep: 1 hour
- Cook: 30 min
- Yield: 2 servings
Ingredients
11/2 kg chicken thighs
For The Marination
1/2 cup olive oil
3 tbsp white vinegar
1 tbsp salt
1 tbsp white sugar
1 tsp red pepper flakes
2 tsp sea salt
For The Barbeque Sauce
1 cup ketchup
1/4 cup white vinegar
1/4 cup packed brown sugar
2 tbsp sweet paprika
1 tbsp olive oil
1 tbsp chilli powder
1 tsp garlic powder
1 tsp cayenne pepper (optional)
1/2 tsp sea salt
Directions
For The Marination
1. Pat the chicken thighs dry with a paper towel.
2. In a large bowl, whisk together 1/2 cup olive oil, 3 tbsp white vinegar, 1 tbsp salt, white sugar, red pepper flakes, and 2 tsp sea salt.
3. Place chicken thighs in a resealable plastic bag.
4. Pour marinade over top, seal the bag, and toss the ingredients to coat the marinade. Refrigerate for two to six hours.
For The Barbeque Sauce
1. Prepare the sauce by combining ketchup, 1/4 cup white vinegar, brown sugar, sweet paprika, 1 tbsp olive oil, chilli powder, garlic powder, optional cayenne pepper, and 1/2 teaspoon sea salt in a saucepan.
2. Simmer over low heat for 15 minutes stirring occasionally.
3. Remove sauce from heat and allow it to cool for 10 minutes and then cover and set aside. If making the sauce a day in advance, cool completely and store it in an airtight container in the refrigerator. Bring the sauce back to room temperature before finishing the recipe, but do not boil or overheat it.
To Grill The Chicken
1. Heat a grill over medium-low heat at 150°C.
2. Remove chicken from marinade, discard remaining marinade, and place chicken thighs on the heated grill.
3. Cook for about 30 minutes with the lid down, turning occasionally.
4. As the chicken nears doneness, begin brushing the sauce over the surface every 5 minutes until the chicken is done and the sauce has cooked down to a sticky consistency. Remember, chicken is done when the meat has reached an internal temperature of 74°C. Make sure to test more than one piece for consistency.
5. Once cooked through, remove from heat and place onto a large platter. Tent with aluminium foil and let rest for 10 minutes.
6. Serve with your favourite sides.
