BBQ Chicken Thighs (Printable)

Tender, juicy chicken thighs coated in smoky barbecue sauce. Ready in under an hour.

# What You'll Need:

→ Meats

01 - 8 bone-in, skin-on chicken thighs

→ Marinade & Sauce

02 - 1/2 cup barbecue sauce
03 - 2 tbsp olive oil
04 - 1 tbsp apple cider vinegar
05 - 1 tbsp brown sugar
06 - 2 tsp smoked paprika
07 - 1 tsp garlic powder
08 - 1 tsp onion powder
09 - 1/2 tsp chili powder
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper

# How to Make It:

01 - Pat chicken thighs completely dry using paper towels to ensure proper seasoning adherence and caramelization.
02 - Whisk together olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper in a large bowl until sugar dissolves.
03 - Add chicken thighs to the bowl and toss thoroughly to coat evenly with the spice mixture. Let marinate for at least 15 minutes, or up to 4 hours refrigerated for deeper flavor penetration.
04 - Preheat grill to medium-high heat or preheat oven to 400°F if baking indoors.
05 - Place chicken thighs skin-side down on the grill. Sear for 6 to 7 minutes until skin begins to crisp and develop golden-brown coloration.
06 - Flip chicken thighs and brush generously with barbecue sauce. Continue grilling for 25 to 30 minutes, turning and basting with additional sauce every few minutes, until internal temperature reaches 175°F and exterior shows slight charring. For oven method, arrange skin-side up on foil-lined baking sheet and roast for 30 to 35 minutes, brushing with sauce every 10 minutes.
07 - Transfer chicken to a cutting board or serving platter and let rest for 5 minutes to allow juices to redistribute throughout the meat.

# Expert Hacks:

01 -
  • The chicken stays incredibly juicy while developing that perfect sticky, charred exterior everyone fights over
  • Its practically foolproof whether you fire up the grill or turn on the oven
02 -
  • Crowding the grill or pan steams the skin instead of crisping it, so cook in batches if necessary
  • The sugar in the sauce burns faster than you'd expect, so keep an eye on those dark spots
03 -
  • Let the chicken come to room temperature for 20 minutes before cooking for more even results
  • Keep a spray bottle of water nearby to tame any unexpected flare-ups on the grill

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