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Ingredients

1 cup ketchup ¼ cup apple cider vinegar ¼ cup packed brown sugar 1 tablespoon molasses 1 tablespoon Worcestershire sauce 1 teaspoon ground mustard ½ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon ground black pepper ¼ cup water 8 bone-in, skin-on chicken thighs 2 tablespoons chopped fresh parsley leaves Reynolds Wrap® Non Stick Aluminum Foil

Nutrition Info

515.4 calories carbohydrate: 34 g cholesterol: 142.1 mg fat: 24.1 g fiber: 0.4 g protein: 39.7 g saturatedFat: 6.6 g servingSize: - sodium: 846.6 mg sugar: 30.4 g transFat: : - unsaturatedFat: : -

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 Reynolds Wrap® Non-Stick Foil 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.

4 servings

Marinate chicken thighs in BBQ for a tender and flavorful meal from Chungah Rhee of Damn Delicious.