Marinated BBQ Chicken Thighs (nightshade-free)

This recipe is a staple in our home. Make a batch of my Dark Cherry BBQ Sauce (or use BBQ sauce of choice) to brush on the chicken halfway through cooking and pour additional sauce over the chicken right before serving.

Make sure to account for plenty of time for marinating for this recipe.

Ingredients

BBQ Marinade

Directions:

1. Mix marinade ingredients.
2. Marinate chicken thighs overnight (or at least a few hours) in a covered dish in the refrigerator. The vinegar in the sauce will help break down the meat so it will be more tender when cooked. Discard any unused marinade that has come into contact with the raw chicken.
3. Follow the grill or oven method of cooking chicken (see below). Brush BBQ sauce (use your preferred sauce or check recipe notes for a nightshade-free BBQ sauce recipe) onto the chicken about halfway through the cooking time.
4. Pour warmed BBQ sauce over the chicken right before serving.

Grill Method:

• Turn on the outdoor BBQ grill and heat it to 350°F/400°F. Make sure the BBQ grill is clean and well-greased.
• When the grill is nice and hot, add chicken to the grill, and close the lid.
• Cook for a total of 20 to 25 minutes, flipping over every 7 minutes.
• Brush BBQ sauce onto the chicken on the grill, about halfway through cook time.
• Remove chicken from the grill when the internal temperature reaches 165°F.

Oven Method:

• Preheat kitchen oven to 375°F.
• Set chicken on a baking rack or a baking sheet lined with parchment paper, and bake for 35 to 40 minutes, flipping over once, until an internal temperature of 165°F is reached.
• Brush BBQ sauce onto the chicken about halfway through cook time.

Recipe Notes:

• SCD + GAPS: substitute apple cider vinegar for balsamic in the marinade. For BBQ Sauce, omit liquid smoke.
• Starch-Free Ginger Concentrate recipe.
• Dark Cherry BBQ Sauce (nightshade-free) recipe.