Ingredients:

  • 4 lbs bone-in, skin-on chicken thighs
  • 3 tbsp extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 4 cloves minced garlic
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 cup unsweetened tomato paste
  • 2 tbsp maple syrup
  • 1 tbsp Worcestershire sauce
  • 1 tsp apple cider vinegar
  • 1/2 tsp onion powder

Instructions:

  1. Combine olive oil, apple cider vinegar, garlic, paprika, cumin, cayenne, salt, and pepper in a bowl to create the marinade.
  2. Place chicken thighs in a bag or bowl, pour the marinade over them, and massage the mixture into the skin and underside.
  3. Refrigerate the chicken for at least 4 hours (or overnight) to tenderize.
  4. Establish a two-zone fire on the grill: leave one burner off (gas) or push coals to one side (charcoal).
  5. Place chicken skin-side down over direct high heat for 3–5 minutes until the skin is golden and releases easily.
  6. Move the chicken to the indirect heat side, close the lid, and cook for 15–20 minutes.
  7. When internal temperature reaches 155°F (68°C), brush the low-sugar glaze (tomato paste, maple syrup, Worcestershire, apple cider vinegar, and onion powder) onto the chicken.
  8. Return chicken to direct heat for 1–2 minutes per side, brushing frequently, until the sauce bubbles into a sticky glaze.
  9. Remove chicken when internal temperature hits 165°F (74°C) and let rest for 5 minutes.