Description
Juicy, flavorful grilled BBQ chicken thighs with a crispy charred skin and sweet-savory glaze. This forgiving recipe uses bone-in, skin-on thighs for maximum moisture and flavor, perfect for summer cookouts.
Ingredients
Scale
- 3–4 pounds bone-in, skin-on chicken thighs
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 1/2 teaspoon garlic salt
- 1/2 teaspoon chili powder
- 1 cup BBQ sauce
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce (optional)
Instructions
- Pat chicken thighs dry with paper towels to ensure crispy skin.
- Mix smoked paprika, garlic powder, onion powder, brown sugar, kosher salt, black pepper, garlic salt, and chili powder to create a dry rub.
- Generously sprinkle the dry rub over the chicken, rubbing it in well, especially under the skin if possible. Let sit at room temperature for 20-30 minutes.
- Prepare the grill for two-zone cooking (medium-high heat, approx 375-400°F). Clean and oil the grates.
- Place chicken thighs skin-side down over direct heat. Sear for 5-7 minutes without moving, then flip and sear the other side for 5-7 minutes.
- Move chicken to the indirect heat zone. Close the lid and cook for 15-20 minutes, flipping once halfway through, until internal temperature reaches 165°F.
- While chicken cooks, combine BBQ sauce, apple cider vinegar, honey, Worcestershire sauce, and hot sauce in a small saucepan. Heat gently to combine.
- Brush the glaze generously onto the chicken during the last 5 minutes of cooking. Flip and brush the other side. Close lid for 2-3 minutes to caramelize.
- Remove chicken from grill and let rest for 5 minutes before serving.
Notes
Patting the chicken dry is crucial for crispy skin. Use two-zone grilling to prevent burning. Add sauce only in the last 5 minutes to avoid burning the sugar. Chicken thighs are more forgiving than breasts; if using breasts, reduce cooking time by 5-10 minutes. Leftovers can be stored in the fridge for up to 4 days or frozen for 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh per
- Calories: 450
- Sugar: 20
- Sodium: 650
- Fat: 25
- Saturated Fat: 7
- Carbohydrates: 25
- Fiber: 1
- Protein: 35
Keywords: grilled chicken, BBQ chicken, chicken thighs, summer cookout, grilling recipes, easy dinner, barbecue sauce, two-zone grilling