Sticky BBQ Chicken

Instructions

1. Prepare the marinade
   In a medium bowl, whisk together the barbecue sauce, honey, apple cider vinegar, soy sauce, minced garlic, olive oil, brown sugar, smoked paprika, cayenne pepper (if using), salt, and black pepper until well combined.
2. Marinate the chicken
   Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour 2/3 of the marinade over the chicken, reserving the remaining 1/3 for basting later. Ensure all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for the best flavor.
3. Preheat and prepare
   Preheat your grill to medium heat (about 350-375°F) or preheat your oven to 375°F. If using the oven, line a baking sheet with foil and place a wire rack on top. Remove the chicken from the marinade, allowing excess to drip off.
4. Grill the chicken
   If grilling, place the chicken skin-side down on the grill and cook for 5-7 minutes until grill marks appear. Flip and continue cooking for another 5-7 minutes. If using an oven, place chicken skin-side up on the prepared rack and bake for 25 minutes.
5. Apply the glaze
   Brush the chicken with the reserved marinade and continue cooking, turning occasionally and applying more glaze every 5 minutes. Cook until the chicken reaches an internal temperature of 165°F and the glaze becomes sticky and caramelized, about 10-15 more minutes.
6. Rest and serve
   Remove the chicken from the heat and let it rest for 5 minutes. This allows the juices to redistribute throughout the meat. Serve hot, garnished with chopped green onions or cilantro if desired.