Ingredients
Scale
- 2 lb skinless boneless chicken thighs
- ¼ cup tomato paste
- ¼ cup brown sugar
- 3 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- ½ tbsp Dijon mustard
- 1 tsp sweet smoked paprika
- ½ tsp salt
- Fresh parsley for garnish
Instructions
- Whisk the tomato paste, brown sugar, balsamic vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, and salt in a large dish until smooth.
- Add the chicken thighs to the marinade and coat thoroughly.
- Marinate in the refrigerator for at least one hour or overnight.
- Set up the grill with both a direct heat zone and an indirect heat zone.
- Pat the chicken dry and let it sit at room temperature for twenty minutes before grilling.
- Place chicken over direct heat to sear.
- Cook until the internal temperature reaches 165°F, moving to the indirect zone if browning too quickly, for approximately 15 minutes.
- Remove from grill, garnish with fresh parsley, and serve.
Notes
- Pat the chicken dry before marinating for a better sear.
- Ensure the grill lid remains closed to trap the smoky flavor.
- Use a meat thermometer to ensure the chicken reaches exactly 165°F for safe, juicy results.
- Prep Time: 15
- Cook Time: 15
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: American