Ingredients:

  • 4 large chicken thighs (boneless and skinless, about 1 pound / 450 g)
  • 4 large chicken drumsticks (about 1 pound / 450 g)
  • 1 cup (250 ml) ketchup
  • 1/4 cup (50 g) brown sugar
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 tablespoon (15 g) Worcestershire sauce
  • 1 teaspoon (5 g) smoked paprika
  • 1/2 teaspoon (2 g) garlic powder
  • 1/2 teaspoon (2 g) onion powder
  • 1/4 teaspoon (1 g) black pepper
  • 1/4 teaspoon (1 g) salt

Instructions:

  1. In a mixing bowl, combine all the BBQ sauce ingredients. Whisk until well blended and set aside half for basting during grilling.
  2. Place chicken in a ziplock bag or basin. Pour half of the BBQ sauce over the chicken, ensuring it’s well coated. Seal the bag or cover the bowl and marinate in the fridge for at least 30 minutes (up to 2 hours for more flavour).
  3. Fire up the grill to medium-high heat (about 375°F / 190°C).
  4. Remove chicken from the marinade and let excess sauce drip off.
  5. Place chicken on the grill. Cook for about 15-20 minutes, turning occasionally and basting with reserved sauce until the internal temperature reaches 165°F (75°C).
  6. Allow chicken to rest for 5 minutes before serving, giving juices time to redistribute.