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Grilled Thighs and Drumsticks

 Grilled Thighs and Drumsticks
When Mom makes chicken, this is the way we like it prepared. It's juicy, has great barbecue flavor and makes a big batch, so it's perfect for a summer picnic and family reunions. -Brenda Beachy Belvidere, Tennessee
12-14 ServingsPrep: 10 min. + marinating Grill: 30 min.


  • 2-1/2 cups packed brown sugar
  • 2 cups water
  • 2 cups cider vinegar
  • 2 cups ketchup
  • 1 cup canola oil
  • 4 tablespoons salt
  • 3 tablespoons prepared mustard
  • 4-1/2 teaspoons Worcestershire sauce
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon pepper
  • 1 teaspoon Liquid Smoke, optional
  • 10 pounds bone-in chicken thighs and chicken drumsticks
  • 1/2 teaspoon seasoned salt


  • In a large bowl, combine the first 11 ingredients. Pour into two
  • large resealable plastic bags; add equal amounts of chicken to each
  • bag. Seal bags and turn to coat; refrigerate overnight.
  • Drain and discard marinade. Prepare grill for indirect heat. Using
  • long-handled tongs, moisten a paper towel with cooking oil and
  • lightly coat the grill rack.
  • Sprinkle chicken with seasoned salt. Grill chicken skin side down,
  • covered, over indirect medium heat for 15-20 minutes on each side or
  • until a thermometer reads 170°-175°. Yield: 12-14 servings.

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Grilled Thighs and Drumsticks (continued)

Directions (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.