BBQ chicken thighs

INGREDIENTS

• 1 kg chicken thighs with skin
• 1 tbsp olive oil
• 1 sprig rosemary
• 250 ml ketchup
• 100 g brown sugar
• 50 ml white wine vinegar
• 1 tbsp honey
• 1 tbsp Worcestershire sauce
• 2 tsp sweet paprika
• 1 tsp smoked paprika
• 1 tsp ground mustard
• 0.5 tsp dried garlic
• Pinch of cinnamon
• Salt & black pepper

METHOD

1. In a pot, combine ketchup, brown sugar, red wine vinegar, Worcestershire sauce, and season with sweet and smoked paprika, ground mustard, dried garlic, salt, pepper, and a pinch of cinnamon.
2. Wash and pat dry the chicken thighs. Make two cuts on the skin side. Place the thighs in a bowl and pour 3/4 of the BBQ sauce over them. Marinate for a few hours or, ideally, overnight.
3. Drizzle a baking dish with olive oil and arrange the thighs in it. Add a few sprigs of rosemary and cover with foil. Bake at 180°C for about 25 minutes.
4. Towards the end, increase the temperature to 200°C) and bake uncovered for another 15 minutes. Baste the thighs with the remaining BBQ sauce occasionally during the final baking time. Serve with fresh vegetables, roasted potatoes, or homemade fries.
5. Simmer the sauce for a few minutes until the sugar dissolves and the flavors meld together. Let it cool.