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Peppup Glazed BBQ Chicken Thighs

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Adjust Servings:
8 Chicken Thighs
4 Tbsp Peppup Mild Chilli Pepper Ketchup
The Rub
3.5 Tbsp Hot Paprika
3.5 Tbsp Rock salt
3.5 Tbsp Brown Sugar
2 Tbsp Garlic Powder
2 Tbsp Onion Powder
2 Tbsp Black Pepper
1 Tbsp Chilli Powder
1 Tbsp Ground Cumin
1 Tbsp Smoked Paprika

Peppup Glazed BBQ Chicken Thighs

Mild Chilli Peppup Ketchup is the perfect sweet and sticky glaze for BBQ Chicken Thighs.


    Mild Chilli Peppup Ketchup is the perfect sweet and sticky glaze for BBQ Chicken Thighs treated with a smokey rub.

    • Serves 4
    • Medium


    • Glaze

    • The Rub



    BBQ Chicken Thighs

    Deboning the thighs is not hard and so it’s so worthwhile!

    BBQ chicken thighs are one of my favourite things to cook at the minute. This is because I have recently learned how to debone them myself. The difference in price is phenomenal! If you buy deboned chicken thighs, you will get half the amount for twice the price as their bone in, skin on counterparts. So learning how to debone them yourself is a worth while skill. If you’re so inclined, you can use the bones to make a broth or stock for soup. You can even learn how to grill the skin to make a tasty, snack. I haven’t tried that yet! There are plenty of butcher videos on YouTube, I will not attempt to teach deboning!

    The Rub

    Give thighs plenty of time to soak up the rub’s flavour

    For these Chicken Thighs, I used a little of my Memphis Rub that I made up for ribs a few weeks ago. The recipe is a great one for BBQ, I use it for chicken and ribs all the time. It has lots of heat and smoke from the spices used. I’m sharing my secrets here! The recipe here will give you left over rub to use on your next cook too. I don’t normally use a sauce for ribs, but I do like my chicken saucy. This time though, I didn’t want to go to the bother of making my own BBQ sauce, I wanted one where someone else had done all the work! In Arcadia on the Lisburn Road, I set about looking for something that would do the trick.

    The Glaze

    Peppup is an Northern Irish company with Italian roots. I think it shows in their ketchups’ flavour profile! Roasted red peppers, tomatoes and chilli come together to create their authentic sauce which is sold as a dip. I found that the decent sugar content (real sugar, not sweeteners) made it the perfect glaze also!

    The Cook

    These Peppup BBQ Chicken Thighs are a thing of beauty

    Try to allow time for the chicken to sit in the rub, so that it gets to absorb all of the flavours. Chicken thighs done on the BBQ need indirect cooking. Let them cook for 30-40 minutes until just cooked through. That’s when I glaze with the Peppup Mild Chilli Ketchup and cooked directly over the coals for the last 5 minutes.

    Try serving these BBQ Chicken Thighs with a nice tasty salad, or do as I did and serve with this Grilled Caesar Salad!

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    Debone the chicken thighs and remove the excess skin (or all of the skin if you prefer). Mix all of your spices together in a bowl or jar for the rub. You should have a decent quantity of rub. Dust over the chicken thighs in a bowl and mix well with your hands, ensuring the rub gets in around all of the thigh. The remaining rub can be kept for several weeks if stored in an airtight container (as long has it hasn't touched the raw chicken). Set your chicken aside for a few hours to marinate. Wash your hands.


    Set your BBQ up for indirect cooking. You want a temperature of around 180-200 degrees. Cook in the kettle for 30-40 minutes until just cooked, turning once.


    Baste with the Peppup Roasted Pepper Ketchup and grill for a final 2-3 minutes over the coals. The ketchup will char and get sticky. This is exactly what you want!

    Mark T

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