recipe
BBQ Chicken Thighs
by Brava Chef Annie
About this Recipe
We’re celebrating warmer weather with BBQ Chicken Thighs. A simple blend of everyday spices and the press of a button in the Brava yields charred, delicious chicken that’ll rival a grill. As a note, you can line the metal tray with aluminum foil before cooking chicken to minimize cleanup, as marinated proteins are often messier, but note that if you go this route, the chicken won’t char. Cook the thighs directly on the metal tray for more char, though it’s worth noting that this method will require a little more elbow grease to clean the tray after cooking.
Ingredients
- ¼ cup olive oil
- 2.0 tablespoons smoked paprika
- 1.0 tablespoons garlic powder
- 1½ teaspoons kosher salt
- 1½ teaspoons cracked black pepper
- 1.5 teaspoons onion powder
- 2.0 pounds boneless, skinless chicken thighs
- 2.0 tablespoons store-bought barbeque sauce
Equipment
Brava metal tray
large mixing bowl
pastry or bbq basting brush
whisk
aluminum foil (optional)
Nutrition Information
Allergens: None
Instructions
-
1
Marinate chicken
- In a large bowl, add olive oil, smoked paprika, garlic powder, kosher salt, cracked black pepper, and onion powder. Whisk mixture to combine and add chicken thighs, tossing to coat. Marinate, covered in refrigerator, for 1 hour.
-
2
Cook chicken
- Optional: line Brava metal tray with aluminum foil, if using.
- Shake off excess marinade from chicken then place thighs in Zones 1, 2 and 3 of metal tray.
- Follow instructions for BBQ Chicken Thighs on touchscreen to slide metal tray into bottom shelf and press green button to begin cooking.
- Note: you will baste the chicken with bbq sauce after about 29 minutes.
-
3
Baste chicken
- When Brava notifies you, carefully remove metal tray and baste chicken thighs with barbecue sauce.
- Slide metal tray into bottom shelf and press green button to continue cooking.
-
4
Finish & serve
- When Brava notifies you, carefully remove metal tray.
- Serve while warm.