Grilled BBQ Chicken Thighs (Print version)
Juicy grilled chicken thighs with smoky dry seasoning and a sticky BBQ glaze that caramelizes over two-zone heat.
# Ingredients:
For the chicken
01 -
3 lb (1.4 kg) bone-in, skin-on chicken thighs, about 6-8 pieces
02 -
1 tablespoon olive oil
03 -
1 tablespoon apple cider vinegar
04 -
1 tablespoon packed brown sugar
05 -
2 teaspoons smoked paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1 teaspoon kosher salt
09 -
1/2 teaspoon black pepper
10 -
1/4 teaspoon cayenne pepper, optional
For glazing
11 -
1 cup (240 ml) BBQ sauce, plus more for serving
12 -
Oil for the grill grates
13 -
2 tablespoons chopped fresh parsley, optional
# Instructions:
01 -
Pat the chicken thighs dry. Rub with olive oil, vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using. Rest at room temperature while the grill heats, about 20 minutes.
02 -
Prepare a two-zone grill with one side at medium-high heat and one cooler indirect side. Clean and lightly oil the grates.
03 -
Place the chicken skin-side down over direct heat. Grill for 3-4 minutes, just until the skin has grill marks and releases from the grate.
04 -
Move the thighs to the indirect side. Cover and cook for 20-25 minutes, turning once or twice, until the thickest part is about 160°F.
05 -
Brush the thighs with BBQ sauce, then cook for 5-8 more minutes, turning and brushing once more, until sticky and the thickest part reaches 175-185°F.
06 -
Transfer the chicken to a clean platter and rest for 5 minutes. Sprinkle with parsley if using and serve with extra BBQ sauce.
# Good to know:
01 -
Use two-zone heat so the chicken cooks through before the sauce caramelizes.
02 -
For boneless thighs, grill over medium heat for 10-14 minutes total and sauce near the end.
03 -
Chicken is safely cooked at 165°F, but thighs are more tender around 175-185°F.