Description
Tender, bone-in chicken thighs coated in a sweet and smoky low-carb barbecue glaze, grilled to perfection for a juicy, flavorful meal.
Ingredients
Scale
For the Crust:
- 6 bone-in, skin-on chicken thighs
- 1/4 cup sugar-free ketchup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon liquid smoke
- Salt and black pepper to taste
- 1 tablespoon olive oil
Instructions
1. Prepare the Crust:
- Preheat grill to medium-high heat (about 375°F). Pat chicken thighs dry and season with salt and pepper.
- In a small bowl, whisk together sugar-free ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and liquid smoke to make the glaze.
- Brush chicken thighs lightly with olive oil and place on the grill, skin-side down. Grill for 6-8 minutes until skin is crispy and golden.
- Flip chicken thighs and brush generously with the glaze. Continue grilling for another 10-12 minutes, brushing with more glaze occasionally, until internal temperature reaches 165°F.
- Remove from grill, let rest for 5 minutes, then serve with any remaining glaze drizzled on top.
Notes
You can customize the seasonings to taste.