Indoor Grill Pan BBQ Chicken Thighs
Smoky, sticky barbecue chicken thighs you can cook on a ridged grill pan in the kitchen when it is raining.
- Time35 min
- LevelEasy
- Costabout £1.50 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 438kcal
- 6.7gcarbs
- 4gof which sugars
- 17gfat
- 4.6gsaturates
- 62.7gprotein
- 1gfibre
- 2.3gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the thighs with the oil, paprika, garlic granules, cumin, sugar, salt and pepper in a bowl. Leave for 10 minutes, or up to 8 hours in the fridge. Open a window and put the extractor fan on.
- 2
Heat a ridged grill pan over a medium high heat for 3 minutes until very hot. Lay the thighs in, flattening any thick parts with a spatula, and cook for 6 minutes without moving them, until they release easily and have dark marks.
- 3
Turn the thighs over and cook for a further 5 minutes. Meanwhile, mix the barbecue sauce and vinegar.
5 min - 4
Brush the sauce over the thighs, turn, and cook for 1 minute until sticky. Brush the other side and turn once more for 1 minute. Check one is cooked through with no pink and clear juices.
- 5
Rest for 3 minutes, then serve with the lemon wedges, coleslaw and corn. On a real barbecue, cook over medium direct heat and glaze only at the end, as the sugar scorches.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
