Smoky BBQ chicken thigh fillets with sautéed brown button mushrooms | Juicy autumn grill

Rinse the chicken thigh fillets, pat them dry with paper towels, and cut into larger pieces. Toss with half of the olive oil, salt, freshly ground black pepper, smoked paprika, and garlic granules.

Clean the brown button mushrooms, cut them into thick wedges or in half. Peel the red onions and cut them into thick wedges.

In a small bowl, mix together the BBQ sauce, apple cider vinegar, and brown sugar until you get a silky, glossy glaze.