barbecued chicken thighs

This recipe is adapted from a <a href="https://www.bonappetit.com/recipe/yogurt-marinated-chicken-kebabs-with-aleppo-pepper" target="_blank" rel="noopener">recipe</a> in Bon Appetit

The most tender and delicious grilled chicken thighs ever! A very easy recipe and always a huge crowd pleaser.

Grilled Aleppo Pepper Chicken Thighs

Aleppo pepper (crushed paprika

plain whole-milk Greek-style yogurt (16 ounces)

olive oil

red wine vinegar

tomato paste

coarse kosher salt

black pepper

10-12 garlic cloves,

lemons,

chicken thighs

In a large bowl combine the 3 tablespoons Aleppo pepper with 2 tablespoons warm water. Stir and let sit for 5 minutes for the water to be absorbed. (if using red pepper flakes and paprika, combine 4 teaspoons of each in the bowl with 4 tablespoons warm water)

Add the next six ingredients to the bowl: Yogurt, oil, vinegar, tomato paste, salt, and pepper. Stir thoroughly to combine.

Next mix in the garlic and lemon slices. Add the chicken and stir to fully combine all ingredients.

Cover bowl with plastic wrap and chill for at least an hour (and up to a day)

Preheat the barbecue to medium-high heat. Rub oil over the grates. Sprinkle chicken with salt and pepper. Grill the chicken about 6 minutes per side, or until cooked through.

Serve with grilled lemons and garlic. Enjoy!

Making this recipe again tonight. I've probably made this at least a dozen times since Lisa posted it. Going to make it with her carrot salad as well which is another all time favorite. The yogurt in this recipe makes the chicken so tender and the flavors of Aleppo and the lemons with garlic are outstanding.

We tried this yesterday, and enjoyed it very much! As has been said, the yogurt does an amazing job of keeping the chicken moist and tender. The combination of the Aleppo pepper and the lemons is simply outstanding.

Thank you for sharing it, and please keep up the great work!

Lori &amp; Ty brought all the ingredients for this dish to Friendship, Maine and cooked this AMAZING chicken for us last night.   DELICIOUS, totally Delicious......I'm going to check out the rest of your recipes this afternoon while it rains and will continue to get to know you through your recipes!

This is the most tender chicken I've ever eaten. And it's easy. I unfortunately don't have a grill so I did this on a very hot cast iron. It made a big mess but it was worth it

Made this dish so many times. I think of it every time I see Meyer lemons at the store. Great as leftovers too.

Delicious! I have made this about 3 times now.

just got back from Shop and Save supermarket dot the last jar of Aleppo pepper can't wait to try this chicken thigh recipe looks like a winner!

These BBQ chicken thighs are so tender and flavorful. I love that you can prep them ahead of time and just toss &#x27;em on the grill when you&#x27;re ready; making them perfect for parties. You&#x27;ll want to marinate the chicken at least 6 hours and it&#x27;s best to let them marinate overnight.

Juicy Barbecued Chicken Thighs Recipe

lbs about 10 count boneless, skinless chicken thighs

Sea (about

Pepper (about 1/4 tsp

Mrs. Dash Seasoning (about 1 tsp, plain or garlic variety,

Garlic Powder (about 1/2 tsp)

Tbsp Real Mayo

onion (thickly sliced)

BBQ Sauce

Season both sides of chicken thighs to taste. I used a total of 1 tsp sea salt, 1/4 tsp pepper, 1 tsp Mrs. Dash Seasoning, 1/2 tsp garlic powder. Turn the chicken to coat evenly with seasoning.

Stir in 1 Tbsp Mayo and mix the chicken until evenly coated.

Add thick-sliced onion and toss everything together. Cover tightly with plastic wrap or a lid and marinate 6 hours or overnight.

Marinating the Meat:

Preheat the grill and generously brush grill plates with oil. Reduce heat to low and place chicken thighs with a smooth side up.

Cover the grill and cook for 12-15 minutes. I rotated them once to make criss-cross grill marks. Before flipping the thighs, baste them with BBQ Sauce.

Flip thighs over, baste the flip side with BBQ sauce then cover and cook for another 12-15 minutes, rotating once to make grill marks. Check for doneness by cutting the thicker part of the chicken. If juices run clear then its done. Flip the chicken again, coat it with BBQ sauce and remove from the grill. Let the chicken rest for 5-10 minutes before serving.

Grilling Method:

Place Chicken thighs flat with the smooth side up on a large rimmed baking dish, spaced out in a single layer. Bake at 400˚F for 30 mins.

Increase heat to 450 and Remove chicken from oven to brush the tops and sides generously with BBQ sauce. Return chicken to the oven another 5 minutes or until glaze has dried slightly onto the chicken.

Baking Method: Preheat Oven to 400˚F.

Honestly, I haven't tried this recipe yet, but it sounds amazing. The use of Mayo is something I never thought of for the grill, but it makes perfect since. Genius!
I have used Mayo and dry onion mix together as a binder for oven baked chicken with bread crumbs and it really works well. 
Thanks for sharing.

I made this tonight. I forgot that I only had 6 thighs and made the recipe as directed for 10. I'm glad I forgot to adjust everything else down because it was really good. We ate it on grilled Hoagie rolls with coleslaw. Sooo good.

Excellent recipe! I only had time to marinate for an hour and it came out great!

These Traeger Smoked Chicken Thighs are one of our go-to easy summer meals for entertaining friends. The smoky flavor, juicy meat, and sticky sweet barbecue sauce finish is outdoor cooking at its finest and takes less than 15 minutes of prep work!

Smoked BBQ Chicken Thighs

bone-in, skin-on chicken thighs or leg and thigh quarters

vegetable oil

chicken rub

barbecue sauce

Pat the chicken dry with paper towels. Drizzle with a little vegetable oil or olive oil and rub all over the pieces. Sprinkle generously with your favorite rub on both sides of the chicken so it is evenly coated.

Preheat the smoker. You want to give it at least 10-15 minutes to get the smoke going and preheat to 325°F.

Place the chicken thighs on the grill grates with the skin side up. You won&#39;t need to flip them during the cooking process since they are being cooked slowly over indirect heat. Roast until an instant read digital meat thermometer reads 165°F when inserted into the thickest part of the thigh (but not touching the bone). It&#39;s typically about 45 minutes to 1 1/2 hours, depending on how large your chicken pieces are and how cold they were when they went on the grill. Sometimes when just doing chicken thighs they are done much faster than when we are using chicken quarters or have larger thighs to work with. The important thing is to go by temperature, not by time.

Brush the chicken with barbecue sauce during the last 15 minutes of cooking so it has a chance to caramelize before the chicken reaches 165°F. We only brush the tops of the chicken, but you can use tongs to turn it and brush both sides if you prefer. Let the finished chicken rest for 5 to 10 minutes before serving.

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Top 3 barbecued chicken thighs recipes from across the web

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Grilled Aleppo Pepper Chicken Thigh...

Juicy Barbecued Chicken Thighs Reci...

Smoked BBQ Chicken Thighs

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