Chicken Thighs with Homemeade Apple Barbeque Sauce

Serves: 4 (two thighs each)


1 cup unsalted ketchup

2 ½ Tbsp light brown sugar

1 Tbsp Flying Olive Gravenstein Apple or Red Apple Balsamic Vinegar

½ tsp black pepper

½ tsp dry or Dijon mustard

¼ tsp onion powder

¼ tsp garlic powder

1 ½ pounds skinless, boneless chicken thighs (about 4-8)

1-2 tsp Flying Olive Extra Virgin Olive Oil of Choice such as Garlic, Chipotle (for a little spiciness), or a mild-medium Single Varietal of Choice

½ tsp kosher salt


Combine the ketchup, sugar, Flying Olive Apple Balsamic Vinegar, pepper, mustard, onion powder, and garlic powder stirring with a whisk. Reserve a ½ a cup ketchup mixture in a small bowl. Add the chicken to the remaining ketchup mixture and toss to coat. Let stand for 5 minutes.

Heat a grill pan or cast iron skillet over medium-high heat. Coat the pan with a little Flying Olive EVOO of Choice. Remove the chicken from the ketchup mixture and discard the ketchup mixture, Add the chicken to the pan, grilling or cooking for approximately 5 minutes on each side or until done (165degrees F with an instant read thermometer) brushing occasionally with the reserved ½ cup reserved ketchup mixture. Remove the chicken from the pan and sprinkle with a little salt.

Serve with mashed potatoes or Cauliflower “Mashed Potatoes.”