Mouthwatering BBQ Chicken Thighs (Printable version)

Tender chicken thighs marinated in smoky spices, grilled until golden and basted with tangy BBQ sauce for sticky, finger-licking results.

# Ingredient list:

→ Meats

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

→ Marinade & Sauce

02 - 1/2 cup barbecue sauce (your favorite variety)
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

# Directions:

01 - Pat the chicken thighs dry with paper towels to ensure proper seasoning adhesion and even cooking.
02 - In a large bowl, whisk together olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper until well combined.
03 - Add chicken thighs to the bowl and toss thoroughly to coat evenly with the spice mixture. Allow to marinate for at least 15 minutes, or up to 4 hours in the refrigerator for deeper flavor penetration.
04 - Preheat grill to medium-high heat or preheat oven to 400°F.
05 - Place chicken thighs on the grill skin-side down. Cook for 6-7 minutes until skin begins to crisp. Flip and brush generously with BBQ sauce. Continue grilling for 25-30 minutes, turning and basting with additional BBQ sauce every few minutes, until internal temperature reaches 175°F and chicken is cooked through with slight char marks.
06 - Arrange marinated chicken thighs on a foil-lined baking sheet, skin-side up. Roast for 30-35 minutes, brushing with BBQ sauce every 10 minutes during cooking, until internal temperature reaches 175°F.
07 - Remove chicken from heat and let rest for 5 minutes to allow juices to redistribute. Serve with additional BBQ sauce on the side if desired.

# Expert Tips:

01 -
  • The skin gets impossibly crispy while the meat stays juicy enough to eat with a spoon
  • That homemade spice blend hits smoky, sweet, and tangy all at once
  • Works whether you're firing up the grill or hiding from winter in your oven
02 -
  • Dry chicken means crispier chicken, so pat those thighs like your life depends on it
  • The sauce will burn if you add it too early, wait until after the first flip
  • A splash of liquid smoke in the marinade changes everything if you're oven-baking
03 -
  • Let the chicken come to room temperature for 20 minutes before cooking—more even cooking, better results
  • Clean your grill grates while they're hot, right before cooking, to prevent sticking disasters

Go back