BBQ Chicken Thighs

Preheat grill to medium-high heat.

Whisk together ketchup, vinegar, brown sugar, molasses, Worcestershire sauce, mustard, garlic powder, onion powder, pepper and water.

Reserve 1/3 cup and set aside.

Combine ketchup mixture and chicken in a gallon-size slider bag or large bowl; refrigerate and marinate for at least 1 hour to overnight, turning the bag occasionally.

Drain the chicken from the marinade; discard marinade.

Make drainage holes in a sheet of Reynolds Wrap® Non-Stick Foil with a grilling fork.

Place foil sheet on grill grate with non-stick (dull) side facing up.

Immediately place chicken on foil.

Add chicken to grill and cook, flipping once and basting with reserved 1/3 cup marinade until cooked through, about 10 to 12 minutes on each side.

Serve immediately, garnished with parsley, if desired.