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
- In a large shallow dish, combine tomato paste, brown sugar, balsamic vinegar, Worcestershire sauce, Dijon mustard, smoked paprika, and salt. Whisk until smooth.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least one hour (overnight recommended).
- Preheat your grill to medium-high heat with an area designated for indirect cooking.
- Place marinated chicken on the grill and cook for about 15 minutes per side until browned and the internal temperature reaches 165°F.
- Allow the chicken to rest for 5 minutes before slicing.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 thigh (85g)
- Calories: 250
- Sugar: 10g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg