Prep Time 10 min (+1 hour or overnight)
Total Time 20-22 min
Skill Level Easy
Servings 4

Sticky Sweet BBQ Chicken Thighs

ingredients

8 Maple Leaf Prime® Raised Without Antibiotics Boneless Skinless Chicken Thighs
½ cup Longo’s pure liquid honey
½ cup ketchup
2 tbsp brown sugar
500 gr green beans, trimmed and blanched
5 ears of corn, roasted and removed from cobb
1 pint cherry tomatoes, halved
½ (125 mL) cup olive oil
¼ cup Dijon mustard
4 tbsp (60 mL) white wine vinegar
3 tbsp (45 mL) white balsamic vinegar
1½ tbsp oregano, dried
2 tbsp parmesan cheese, finely shredded
Salt
Pepper

directions

1. Preheat grill to medium high heat. Whisk honey, ketchup and brown sugar together. Place thighs in a zip lock bag and pour mixture over chicken. Massage bag to incorporate. Marinate for 1 hour or overnight. Shake excess marinade from chicken and grill 6 to 7 minutes per side being careful not to burn.

2. For the salad, whisk together oil, vinegar, mustard, oregano and cheese in a large bowl. Season with salt and pepper to taste.

3. Place beans, corn and tomatoes in a large bowl. Pour half the dressing over top. Toss well to coat. Place onto serving platter and garnish with additional cheese if desired.

4. Cook chicken thighs until an internal temperature of 165 degrees is reached. Brush marinade over chicken while cooking.

5. Serve immediately.

Sticky Sweet BBQ Chicken Thighs

Prep Time 10 min (+1 hour or overnight)  •  Total Time 20-22 min  •  Skill Level Easy  •  Servings 4

Prep Time 10 min (+1 hour or overnight)
Total Time 20-22 min
Skill Level Easy
Servings 4

ingredients

8 Maple Leaf Prime® Raised Without Antibiotics Boneless Skinless Chicken Thighs
½ cup Longo’s pure liquid honey
½ cup ketchup
2 tbsp brown sugar
500 gr green beans, trimmed and blanched
5 ears of corn, roasted and removed from cobb
1 pint cherry tomatoes, halved
½ (125 mL) cup olive oil
¼ cup Dijon mustard
4 tbsp (60 mL) white wine vinegar
3 tbsp (45 mL) white balsamic vinegar
1½ tbsp oregano, dried
2 tbsp parmesan cheese, finely shredded
Salt
Pepper

directions

1. Preheat grill to medium high heat. Whisk honey, ketchup and brown sugar together. Place thighs in a zip lock bag and pour mixture over chicken. Massage bag to incorporate. Marinate for 1 hour or overnight. Shake excess marinade from chicken and grill 6 to 7 minutes per side being careful not to burn.

2. For the salad, whisk together oil, vinegar, mustard, oregano and cheese in a large bowl. Season with salt and pepper to taste.

3. Place beans, corn and tomatoes in a large bowl. Pour half the dressing over top. Toss well to coat. Place onto serving platter and garnish with additional cheese if desired.

4. Cook chicken thighs until an internal temperature of 165 degrees is reached. Brush marinade over chicken while cooking.

5. Serve immediately.

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