Rhubarb-Bourbon BBQ Chicken Thighs with Charred Broccoli
Sticky smoky chicken with spring-bright charred broccoli.
Daily recipe · May 04, 2026
A little about this dish
This BBQ recipe leans into spring with charred broccoli, juicy chicken thighs, and a glossy rhubarb-bourbon barbecue glaze that feels distinctly American but far less expected than the usual backyard lineup. The broccoli gets smoky and crisp at the edges, while quick-pickled radishes and a shower of herbs keep everything bright, punchy, and camera-ready.
Ingredients (for 2)
- Broccoli — 1 large head — cut into florets; peel 2 inches of stem and slice
- Boneless skinless chicken thighs — 4 (about 1 1/4 lb)
- Rhubarb — 1 cup — chop small
- Radishes — 4 medium — shave into thin rounds or ribbons
- Buttermilk — 1/3 cup
- Tomato paste — 2 tbsp
- Bourbon — 2 tbsp
- Apple cider vinegar — 3 tbsp — divided
- Honey — 2 tbsp
- Dijon mustard — 1 tbsp
- Worcestershire sauce — 1 tsp
- Garlic — 2 cloves — mince
- Smoked paprika — 1 1/2 tsp — divided
- Onion powder — 1 tsp
- Red pepper flakes — 1/4 tsp
- Chives — 2 tbsp — finely slice
- Parsley leaves — 2 tbsp — roughly chop
- Lemon — 1/2 — juice
- Flaky salt — for finishing
- Black pepper — 1/2 tsp
- Neutral oil — 2 tbsp — divided
- Kosher salt — 1 1/4 tsp — divided
- Sugar — 1 tsp
Preparation
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Step 1 — 🌸🥗🫙Toss the shaved radishes with 1 tablespoon apple cider vinegar, the sugar, and a pinch of kosher salt. Set aside to quick-pickle while you make the rest.
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Step 2 — 🍅🍯🥄In a small saucepan, combine the rhubarb, tomato paste, bourbon, 2 tablespoons apple cider vinegar, honey, Dijon mustard, Worcestershire sauce, garlic, 1 teaspoon smoked paprika, onion powder, red pepper flakes, 1/4 teaspoon kosher salt, and 2 tablespoons water. Simmer for 8 to 10 minutes, stirring often, until thick, then blend or mash until mostly smooth.
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Step 3 — 🍗🧂🌶️Rub the chicken thighs with 1 tablespoon neutral oil, 1/2 teaspoon kosher salt, black pepper, and the remaining 1/2 teaspoon smoked paprika.
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Step 4 — 🥦🍋✨Toss the broccoli florets and stems with the remaining 1 tablespoon neutral oil, the remaining 1/2 teaspoon kosher salt, and a squeeze of lemon juice.
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Step 5 — 🔥🍳👌Heat a grill or grill pan over medium-high heat. Lightly oil the grates if needed to prevent sticking.
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Step 6 — 🍗🔥🍯Grill the chicken for 5 to 6 minutes on the first side, then flip and grill for 4 minutes. Brush with the rhubarb barbecue glaze and keep grilling, turning and glazing once or twice more, for 2 to 4 minutes until cooked through and lightly charred.
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Step 7 — 🥦🔥🍴Grill the broccoli for 6 to 8 minutes, turning occasionally, until tender-crisp with charred edges.
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Step 8 — 🥛🌿🍋Stir the buttermilk with the chives, parsley, a pinch of salt, and a few drops of lemon juice until combined.
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Step 9 — 🍽️🥗🍗Arrange the grilled broccoli on plates and place the glazed chicken alongside. Spoon over any extra barbecue glaze, add the pickled radishes, and drizzle with the herbed buttermilk.
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Step 10 — 🧂🌿😋Top with flaky salt and any extra herbs, then serve right away.
A final fox tip
Rhubarb is usually pushed into desserts, but its tartness makes an excellent barbecue sauce base and pairs beautifully with smoky chicken. For an even more dramatic presentation, serve on a platter over grilled lemon halves. You can also swap the chicken for thick slabs of tofu or pork tenderloin; if using tofu, press it well and grill gently. Kids can help shake the radishes in their pickle marinade and brush the glaze on the cooked chicken.