Ingredients
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2 lb skinless boneless chicken thighs
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¼ cup tomato paste
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¼ cup brown sugar
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3 tbsp apple vinegar
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1 tbsp Worcestershire sauce
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½ tbsp Dijon mustard
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1 tsp sweet smoked paprika
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½ tsp salt
Instructions
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In a large shallow dish, whisk together tomato paste, brown sugar, apple vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, and salt until smooth.
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Add chicken thighs and coat evenly with marinade. Cover and refrigerate for at least 1 hour or overnight.
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Prepare a grill with both direct and indirect heat zones.
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Place chicken over direct heat and cook for about 7–8 minutes per side, or until the internal temperature reaches 165°F.
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If chicken darkens too fast, move to indirect heat to finish cooking.
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Transfer cooked pieces to the cooler side of the grill to keep warm while grilling remaining batches.
Notes
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For oven baking, preheat to 400°F (200°C) and cook chicken for 25–30 minutes, turning once.
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Apple vinegar is used as an alternative to balsamic vinegar.
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Ensure even marination for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes