BBQ Chicken Thighs

Ingredients

• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup packed brown sugar
• 1 tablespoon molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon ground mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1/4 cup water
• 8 bone-in, skin-on chicken thighs
• 2 tablespoons chopped fresh parsley leaves
• Reynolds Wrap Non Stick Aluminum Foil

Directions

Preheat grill to medium-high heat.

Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water. Reserve 1/3 cup and set aside.

Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the chicken from the marinade; discard marinade.

Make drainage holes in a sheet of Reynolds Wrap(R) Non-Stick Foil with a grilling fork. Place foil sheet on grill grate with non-stick (dull) side facing up. Immediately place chicken on foil.

Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side.

Serve immediately, garnished with parsley, if desired.