Barbecued Skinless Chicken Thighs Recipe

barbecued skinless chicken thighs recipe
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 50m
  • Ready In: 60m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    7 g
  • Cholesterol

    121 mg
  • Protein

    30 g
  • Carbohydrate

    13 g
  • Sodium

    202 mg
  • Fibre

    1 g

Barbecued skinless chicken thighs recipe Tangy barbecued chicken thighs, very easy and delicious. Do you like chicken thighs? you may also like this chicken recipe:

Oven Baked Chicken Burritos Recipe

Makes 4 servings

Ingredients: 1 tablespoon peanut oil, 4 boneless and skinless chicken thighs, cut into cubes, 1 large yellow onion, peeled and finely chopped, 3 cloves garlic, peeled and minced, 2 tablespoons all-purpose flour, 2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 cup (125 ml) reduced-sodium chicken broth, 1 cup (250 ml) buttermilk, 4 oz (120 ml) can chopped green chilies, drained, 2 teaspoons reduced-sodium tomato paste, 8 6-inches (15 cm) flour tortillas

Instructions: Preheat the oven to 375º F (180ºC). In a large heavy nonstick skillet, heat the peanut oil over medium heat for about 1 minute. Add cubed chicken thighs and cook, turning occasionally, until no longer pink, for about 5 minutes. Using a slotted spoon, transfer cooked chicken to a large bowl. Set aside and keep warm.

Add the onion and garlic to the same skillet and cook, stirring, until soft, for about 5 minutes. Stir in all-purpose flour, chili powder, and ground cumin, and continue to cook, stirring, for further 2 minutes.

Stir in chicken broth, buttermilk, chilies, and tomato paste, then reduce heat to low and simmer, uncovered for 4-5 minutes or until mixture is slightly thickened. Return cooked chicken cubes to the skillet and stir well. Place 1/2 cup of chicken mixture on each flour tortilla. Roll it up. Place seam-side down in an ungreased baking pan. Drizzle with remaining filling

Bake in the preheated oven, uncovered, for 5 minutes. Turn off the oven and remove chicken burritos. Serve hot.

So, here is the main chicken thighs recipe: Barbecued Skinless Chicken Thighs Recipe, enjoy it!

Barbecued Skinless Chicken Thighs Recipe


  • 1 teaspoon vegetable oil
  • 1 medium yellow onion, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 1 can 16 oz (480 ml) low-sodium tomatoes, with their juice
  • 2 tablespoons cider vinegar
  • 2 tablespoons dark molasses
  • 1 tablespoon yellow mustard
  • 1/2 teaspoon chili powder
  • 1/8 teaspoon cayenne pepper
  • 2 pounds (960 g) skinless chicken thighs


Step 1

In a heavy saucepan, heat vegetable oil over medium heat. Add chopped onion and garlic and cook, stirring, until soft, for about 5 minutes.

Step 2

Stir in the tomatoes, vinegar, molasses, yellow mustard, chili powder, and cayenne pepper. Reduce heat to low and simmer, uncovered, for about 20 minutes, or until the mixture is slightly thickened. Remove mixture from saucepan and cool for about 20 minutes, then pour into a blender and blend until smooth.

Step 3

Pour the sauce into a large glass bowl. Add chicken thighs, and turn well to coat. Cover and refrigerate for at least 4 hours, turning chicken ocassionaly.

Step 4

Preheat the broiler. Grease the rack with nonstick cooking spray. Broil marinated chicken thighs 7-9 inches from the heat for 15 minutes, basting occasionally with the sauce.

Step 5

Turn chicken and broil for further 15 minutes, busting occasionally until browned. Remove cooked chicken thighs form the broiler and transfer to serving platter. Serve chicken over cooked rice and pass any remaining tomato sauce.

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