Chicken Thighs with Balsamic Barbecue Sauce
Why did it take someone so long to think up chicken thighs with balsamic barbecue sauce? Simple, easy, and made with pantry staples, such as ketchup, honey, balsamic vinegar, and soy sauce, this meal comes together quickly. Take advantage of late-season corn to round out the meal.
Ingredients
For the barbecue chicken and corn
- 4 ears sweet corn
- 3 tablespoons (1 1/2 oz) unsalted butter, at room temperature
- 1/2 teaspoon store-bought Montreal steak seasoning*
- Freshly ground black pepper
- 1 1/2 to 2 pounds boneless, skinless chicken thighs
- 1 tablespoon olive oil
For the barbecue sauce
- 1/4 cup ketchup
- 2 1/2 tablespoons balsamic vinegar
- 1 1/2 tablespoons honey
- 1 tablespoon soy sauce
- 2 garlic cloves, minced
Instructions
Cook the chicken and corn
- Preheat the oven to 425°F (220°C) or preheat the grill on medium-high.
- Husk the corn. Slather the ears with butter and sprinkle with Montreal steak seasoning and a few grinds of pepper. Wrap each ear of corn individually with aluminum foil. Season the chicken thighs with 1/2 teaspoon steak seasoning.
- If using an oven: Line a large rimmed sheet pan with aluminum foil and place it in the oven to preheat. Remove the sheet pan from the oven and arrange the chicken thighs on one side of the hot pan and drizzle with olive oil. Place the wrapped corn on the other side of the pan and roast until the chicken registers 165°F (75°C) on an instant-read thermometer, about 20 minutes. If using a grill: Grill the chicken thighs and corn, turning once or twice, until the chicken registers 165°F (75°C) on an instant-read thermometer, 5 to 10 minutes.
Make the barbecue sauce
- While the chicken thighs and corn cook, in a medium bowl combine the ketchup, balsamic vinegar, honey, soy sauce, and garlic.
Finish the chicken and corn
- Brush the chicken thighs with the barbecue sauce and return to the oven or the grill just until lightly charred, about 5 minutes more in the oven or just 1 minute more, turning once, on the grill.
- Remove the chicken and corn from the heat and brush the chicken once more with the sauce. Pile the chicken and corn on a platter and pass the remaining barbecue sauce on the side.
Notes
*What is Montreal Steak Spice?
Originally, it was made as the spice concoction that covers the outside of Montreal smoked meat, a cured and smoked beef brisket. There are many recipes for blends but they usually have the same base including dill, pepper, onion, garlic, paprika, salt, cayenne, and coriander. It became popular in delis and then started making its way onto steaks and ribs, in Montreal and beyond. It's also really good on chicken, vegetables, and French fries—seriously, just try it.Nutrition
Serving: 1portion | Calories: 445kcal | Carbohydrates: 30g | Protein: 36g | Fat: 21g | Saturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 185mg | Sodium: 438mg | Fiber: 2g | Sugar: 17g