Ingredients:

  • 2 lbs chicken thighs or breasts
  • 0.5 cup ketchup
  • 3 tbsp apple cider vinegar
  • 0.25 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp garlic powder
  • 1 tbsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp mustard powder
  • 0.25 cup canola oil
  • 1 tsp kosher salt

Instructions:

  1. Combine the 0.5 cup ketchup, 3 tbsp apple cider vinegar, 0.25 cup honey, 2 tbsp soy sauce, and 0.25 cup canola oil in a large bowl.
  2. Add the 1 tbsp garlic powder, 1 tbsp smoked paprika, 1 tsp onion powder, 1 tsp black pepper, 1 tsp mustard powder, and 1 tsp kosher salt.
  3. Check the aroma. Lean in and smell the mixture; it should smell sharply of vinegar but have a heavy, sweet spice backbone.
  4. Pat your 2 lbs of chicken dry with paper towels before adding them to the marinade.
  5. Toss the chicken in the bowl until every crevice is covered in the thick, red sauce.
  6. Cover and refrigerate for at least 30 minutes, or up to 8 hours for maximum depth.
  7. Preheat the grill. Set your grill to medium high (about 400°F). Wait for the sizzle when you flick a drop of water on the grates.
  8. Sear the meat. Place chicken on the grill and cook for 5-7 minutes per side.
  9. Monitor the glaze. Around the 15 minute mark, the honey will start to bubble and darken. Smell for a toasted marshmallow scent, which indicates the sugars are caramelizing, not burning.
  10. Final temp check. Pull the chicken when it hits an internal temp of 165°F. It should look glossy and slightly charred.