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BBQ Chicken Plate Recipe

American · Main course · 45 min total

A classic BBQ chicken plate featuring juicy grilled chicken thighs slathered in tangy homemade barbecue sauce, served with classic sides like coleslaw and baked beans.

Ingredients

• 8 bone-in, skin-on chicken thighs (about 2 lbs)
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 4 cups prepared coleslaw (store-bought or homemade)
• 2 cups canned baked beans

Instructions

1. Preheat grill to medium-high heat (about 400°F).
2. Pat chicken thighs dry with paper towels. Brush with olive oil and season with salt and pepper.
3. In a small bowl, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and onion powder to make the BBQ sauce.
4. Grill chicken skin-side down for 6-8 minutes until skin is crispy and golden. Flip and grill for another 6-8 minutes.
5. Brush chicken generously with BBQ sauce on both sides. Continue grilling, turning and basting with sauce every 2-3 minutes, until chicken is cooked through (internal temp 165°F), about 8-10 minutes more.
6. While chicken grills, warm baked beans in a small saucepan over medium heat. Prepare coleslaw if using homemade.
7. Serve each plate with 2 chicken thighs, a scoop of coleslaw, and a generous portion of baked beans. Drizzle extra BBQ sauce over chicken if desired.

Tips

• For extra smoky flavor, add a handful of soaked wood chips to the grill.
• Leftover BBQ chicken can be shredded and used in sandwiches or salads.
• To make coleslaw from scratch: combine 4 cups shredded cabbage, 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, salt, and pepper.

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