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Best BBQ Chicken Thighs with Honey-Orange BBQ Sauce

A Bountiful Kitchen



  • 4 tablespoons OJ concentrate from a frozen can, thawed
  • 2 tablespoons honey
  • 2 tablespoons fresh grated ginger
  • 1/2 cup ketchup
  • 1/4 cup teriyaki sauce I prefer Very Teriyaki brand
  • 8 thighs bone in, skin removed
  • salt and pepper


  1. Whisk all sauce ingredients together in small bowl. Remove about 1/2 cup of sauce and set aside.
  2. Place thighs in a dish and salt and pepper generously on both sides. Spoon the 1/2 cup of reserved sauce over the chicken to coat well. The chicken may be stored in refrigerator up to two days before cooking in sauce.
  3. When ready to cook, remove chicken from refrigerator, and place on counter for about 1/2 hour.
  4. Coat grill with a light layer of oil or cooking spray. Heat grill to medium high heat. Place chicken on grill and cook for about 8-10 minutes per side. You may baste the chicken with the remaining sauce (that has been set aside and not used on the chickeor drizzle the sauce over the chicken after it is cooked, or serve it on the side.
  5. About 4 servings.