Boneless chicken thighs are marinated in a savory-sweet soy mixture, rolled tightly into compact cylinders, and baked in foil so they hold their shape. After baking, the rolls are unwrapped, brushed with a tangy Carolina-style barbecue glaze, and returned to the oven until glossy, sticky, and lightly caramelized.

Prep Time: 20 minutes
Marinating Time: 1 hour
Cook Time: 35–40 minutes
Total Time: About 2 hours
Servings: 4
Difficulty: Easy — Level 2 of 5

Ingredients

Chicken and Marinade

• 8 boneless, skin-on chicken thighs
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons honey
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon freshly ground black pepper

Carolina-Style Barbecue Glaze

• 1/2 cup ketchup
• 2 tablespoons apple cider vinegar
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dry mustard
• 1/8 teaspoon crushed red pepper flakes
• 1 tablespoon unsalted butter

The glaze is based on the barbecue sauce used in Championship BBQ Pie⁠.

Instructions

Marinate the Chicken

1. In a large bowl, whisk together the soy sauce, honey, smoked paprika, garlic powder, onion powder, and black pepper.
2. Add the chicken thighs and turn until evenly coated.
3. Cover and refrigerate for at least 1 hour and up to 4 hours.

Prepare the Barbecue Glaze

4. In a small saucepan, combine the ketchup, apple cider vinegar, yellow mustard, Worcestershire sauce, brown sugar, honey, smoked paprika, garlic powder, onion powder, dry mustard, and crushed red pepper flakes.
5. Bring to a gentle simmer over medium-low heat and cook for 5–7 minutes, stirring occasionally, until slightly thickened.
6. Remove from the heat and stir in the butter until melted and smooth. Set aside.

Shape the Chicken Rolls

7. Preheat the oven to 375°F.
8. Lay 1 chicken thigh flat on a sheet of heavy-duty aluminum foil, positioning the skin so it will form the outside of the finished roll.
9. Roll the thigh tightly into a compact cylinder.
10. Wrap the foil snugly around the chicken and twist or fold the ends firmly to hold the shape.
11. Repeat with the remaining chicken thighs.

Bake the Chicken

12. Arrange the foil-wrapped rolls on a rimmed baking sheet.
13. Bake for about 30 minutes.
14. Carefully open 1 roll and check the thickest part with an instant-read thermometer. The chicken should reach at least 165°F.

Glaze and Finish

15. Remove the foil from all of the chicken rolls and return them to the baking sheet.
16. Brush the rolls generously on all sides with the barbecue glaze.
17. Return the chicken to the oven and bake for 5–8 minutes, until the glaze is hot, glossy, and beginning to caramelize.
18. For deeper caramelization, broil for 1–2 minutes, watching closely to prevent burning.
19. Let the chicken rest for 5 minutes before serving whole or slicing into thick rounds.

Cook’s Notes

Soy Sauce: Reduced-sodium soy sauce provides savory depth without making the chicken overly salty. Additional salt is usually unnecessary.

Skin-On Thighs: Keeping the skin on helps the rolls stay juicy and gives the exterior more richness after the foil is removed.

Rolling: Roll each thigh tightly and keep the diameter as consistent as possible so the rolls cook evenly.

Barbecue Glaze: The mustard and apple cider vinegar balance the sweetness and keep the glaze bright rather than overly sugary.

Broiling: The glaze contains sugar and honey, so it can burn quickly. Watch closely during the final broiling step.

Make-Ahead: Prepare the barbecue glaze in advance and refrigerate it. Rewarm gently before brushing it onto the chicken.

Storage: Refrigerate leftovers in an airtight container and reheat gently until hot.

Serving Suggestions

Quick Pickled Red Onions⁠: Their acidity and crunch are especially good with rich, smoky barbecue flavors.

Warm Mustard Potato Salad: The mustard-and-vinegar profile makes it a natural side for the sticky chicken. The recipe is in the Potato Salads section of the collection. 

Vinegar-Based Coleslaw: A crisp, acidic slaw balances the sweetness and richness of the glaze. This pairing is also used with other barbecue recipes in the collection.

Sandwiches: Slice leftover chicken and serve on toasted buns with Quick Pickled Red Onions, coleslaw, and additional barbecue glaze.

Beverage Suggestions

American Lager: A crisp lager keeps the pairing light and refreshing against the sticky glaze. 

Bourbon and Ginger Ale: A good match for the sweet-smoky barbecue flavors and already used as a barbecue pairing in the collection. 

Unsweetened Iced Tea: A clean, refreshing nonalcoholic option that works especially well with barbecue. 

Sparkling Lemonade: Bright acidity and carbonation provide a good contrast to the rich chicken and sweet glaze.