BBQ Chicken Thighs

Difficulty: easy Prep Time: Total Time:
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup packed brown sugar
1 tbsp molasses
1 tbsp Worcestershire sauce
1 tsp ground mustard
1/2 tsp garlic powder
1/4 tsp onion powder
1/4 tsp ground black pepper
1/4 cup water
8 bone-in, skin-on chicken thighs
2 tbsp chopped fresh parsley leaves

Preheat grill to medium-high heat. Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside. Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade; discard marinade. Make drainage holes in a sheet of non-stick aluminum foill with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil. Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side. Serve immediately, garnished with parsley, if desired. Yields four servings.