• 1 cup unsalted ketchup
  • 2 ½ Tbsp light brown sugar
  • 1 Tbsp J. Olive Co. Gravenstein Apple Balsamic
  • 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 J. Olive Co. Tuscan Herb Olive Oil
  • ½ tsp kosher salt


  1. Combine the ketchup, sugar, J. Olive Co. Gravenstein Apple Balsamic , pepper, mustard, onion powder, and garlic powder stirring with a whisk.
  2. Reserve a ½ a cup ketchup mixture in a small bowl.
  3. Add the chicken to the remaining ketchup mixture and toss to coat. Let stand for 5 minutes.
  4. Heat a grill pan or cast iron skillet over medium-high heat.
  5. Coat the pan with a little J. Olive Co. Tuscan Herb olive oil.
  6. 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 (165 degrees F with an instant read thermometer) brushing occasionally with the reserved ½ cup reserved ketchup mixture.
  7. Remove the chicken from the pan and sprinkle with a little salt.

Recipe modified from