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Sweet and Spicy BBQ Chicken Thighs – Easy Labor Day Recipe

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These sweet and spicy BBQ chicken thighs are the kind of recipe that makes people think you spent hours in the kitchen when you really didn’t. They come together fast, use ingredients you probably already have, and deliver that perfect sticky-sweet-meets-heat situation that everyone fights over at the grill.

Ingredients

Scale
  • 1/2 cup ketchup
  • 1/3 cup brown sugar, packed
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 pounds boneless, skinless chicken thighs (about 6–8 thighs)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • Fresh cilantro or green onions for garnish (optional)

Instructions

  1. Make the sauce first. In a small saucepan, combine ketchup, brown sugar, soy sauce, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, cayenne, black pepper, and salt. Whisk everything together over medium heat. Bring it to a gentle simmer—you’ll see small bubbles around the edges—then reduce the heat to low and let it cook for 8-10 minutes, stirring occasionally. The sauce will thicken slightly and darken in color. Set aside half of the sauce for serving (about 3/4 cup) a…
  2. Prep the chicken. Pat the chicken thighs dry with paper towels. This step matters—dry chicken gets better browning. In a mixing bowl, combine salt, smoked paprika, garlic powder, onion powder, and cayenne. Drizzle the chicken with olive oil, then sprinkle the seasoning mixture over it. Use your hands to rub the seasoning into every surface. Let it sit at room temperature for 15-20 minutes while you preheat the grill.
  3. Preheat the grill. For a gas grill, heat to medium-high (about 400°F). For charcoal, light the coals and let them burn until they’re covered with gray ash, then spread them out. You want a two-zone fire: one side with direct heat, one side with indirect heat. This gives you control—sear over direct heat, then move to indirect to finish cooking without burning the sugar.
  4. Grill the chicken. Place the chicken thighs on the direct heat side of the grill. Cook for 4-5 minutes per side, until you get nice grill marks and some char. The sugar in the seasoning will start to caramelize—that’s exactly what you want. Watch closely; sugar burns fast. If you see flare-ups, move the chicken to the indirect side immediately.
  5. Baste and finish. Once both sides have good color, move the chicken to the indirect heat zone. Brush each thigh generously with the basting sauce. Close the grill lid and cook for another 8-10 minutes, flipping and basting once halfway through. The internal temperature should reach 165°F when checked with an instant-read thermometer inserted into the thickest part of the thigh. Don’t rely on color alone—dark meat can look done before it actually is.
  6. Rest and serve. Transfer the chicken to a cutting board and let it rest for 5 minutes. This lets the juices redistribute so every bite is tender and moist. Brush with a little more basting sauce if you want extra gloss. Slice or serve whole, with the reserved sauce on the side for dipping.

Notes

Don’t be afraid to adjust the heat level to your crowd. Make it your own. If you burn the first batch, try again—the third batch is the one. For best results, make the sauce the day before to let flavors meld. Use a two-zone fire to prevent burning the sugar. Pat chicken dry before seasoning for better browning. Let sauce cool slightly before basting to prevent sugar from seizing.

Nutrition

Keywords: BBQ chicken thighs, sweet and spicy chicken, Labor Day recipe, grilled chicken, easy BBQ recipe, chicken thighs, sweet and spicy BBQ

Find it online: https://twirltaste.com/sweet-and-spicy-bbq-chicken-thighs-easy-labor-day-recipe/