As I mentioned in my post about our favorite chili recipe, I’m allergic to cumin – I don’t break out into hives or anything like that, but my body refuses to digest it and I feel like I have shards of glass in my stomach until I throw up. A little graphic for ya? Sorryyyyyy. I promise to lock it up for the remainder of this post. 😀
Unfortunately for me, most store bought BBQ sauces are loaded with cumin – which is why I spent most of my life thinking I hated BBQ chicken. In my quest to find the perfect cumin-free BBQ sauce, I stumbled upon this recipe. I’ve made changes to it over the years and I swear by my version – it’s AMAZING. I’ve served it to a fair amount of people and everyone tends to agree that it’s the best BBQ chicken they’ve ever had in their lives.
My favorite sides to served with this are caprese salad and this balsamic marinated artichokes recipe. We are true California eaters over here ;). Hope you enjoy this as much as we do!
2 Tbsp worcestershire sauce
2 Tbsp low sodium soy sauce
2 Tbsp teriyaki sauce (we use Soy Vay)
1 Tabsp honey
1 tsp sesame seeds
1 Tbsp brown sugar
1 Tbsp smoked paprika
1 tsp garlic salt
1/4 tsp freshly ground black pepper
4 cloves minced garlic
1/4 cup of canola oil (we’ve experimented using grape seed and avocado oils too – we’ve found canola works best when it comes to grilling, but the other oils are healthier options. Don’t use olive oil – the smoke point is too low).
8 skinless, boneless chicken thighs (we’ve also included bone-in breasts and legs. Just make sure everything is skinless so that the chicken can properly soak up the marinade).
Whisk together Worcestershire sauce, soy sauce, teriyaki sauce, and honey in a bowl. Add sesame seeds, brown sugar, smoked paprika, garlic salt, pepper, minced garlic, and oil; mix well (make sure you scrape the bottom of the bowl – the honey tends to want to stick to the bottom). Place the skinless chicken in a ziplock bag, pour in the marinade and make sure each piece of chicken is coated, seal it, and marinate for AT LEAST 4 hours in the refrigerator (the best is to marinate for 24 hours), redistributing the chicken in the marinade occasionally.
Preheat your outdoor grill at medium heat.
Remove chicken from marinade and grill until the chicken has reached an internal temperature of 165 degrees F (about 10 minutes per side). Ryan pours some of the marinade over the chicken as it’s grilling, but you want to keep the grill lid shut for most of the time.