Smoky BBQ Grilled Chicken Thighs

1.In a medium bowl, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Whisk until well blended to create the smoky barbecue sauce.

2.Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour half of the barbecue sauce over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, preferably overnight for maximum flavor.

3.Preheat your grill to medium-high heat (about 375°F to 400°F).

4.Remove the chicken from the marinade and let any excess sauce drip off. Discard the marinade that was in contact with the raw chicken.

5.Brush the grill grates with olive oil to prevent sticking. Place the chicken thighs skin-side down on the grill. Grill for about 6-8 minutes until the skin is crispy and has nice grill marks.

6.Flip the chicken thighs over and brush the top with some of the reserved barbecue sauce. Continue grilling for another 6-8 minutes, or until the internal temperature reaches 165°F and the juices run clear.

7.Remove the chicken from the grill and let it rest for 5 minutes before serving. Serve with the remaining barbecue sauce on the side.