Grilled BBQ Chicken Thighs cooked over indirect heat for maximum juiciness, then finished over direct flames with a sticky, caramelized barbecue sauce. This easy grilled chicken thigh recipe delivers crispy skin, bold flavor, and foolproof results every time.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 15 minsCook Time 45 minsTotal Time 1 hrFor the Chicken
10 bone-in, skin-on chicken thighs
1 tbsp olive oil
Dry Rub
2 tsp smoked paprika
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
½ tsp brown sugar (optional)
For Finishing
1 cup BBQ sauce (sweet, smoky, or spicy)
Prep the chicken
1
Pat chicken thighs dry thoroughly (crucial for crispy skin).
Toss with olive oil.
Mix dry rub ingredients and coat thighs evenly.
Let rest 15–30 minutes at room temperature (or refrigerate up to 12 hours).
Preheat the grill
Cook over indirect heat
3
Place thighs skin-side up over indirect heat.
Close lid and grill 25–30 minutes , flipping once, until internal temp reaches ~165°F.
Sauce & caramelize
4
Move thighs to direct heat , skin-side down first.
Brush with BBQ sauce.
Grill 8–12 minutes , flipping frequently, until sauce is sticky and internal temp reaches 175–185°F .
Rest & serve
Oven Method
6
Bake at 425°F (220°C) for 35–40 minutes.
Brush with BBQ sauce during last 10 minutes.
Broil briefly to char and crisp.
Side Information (Great with Chicken Thighs)
Pairing Suggestions
8
Beer: Amber ale, lager, or pale ale
Wine: Zinfandel, Syrah, or chilled rosé
Non-alcoholic: Sweet tea, lemonade, or iced hibiscus tea
Tips & Notes
9
Chicken thighs stay juicy up to 185°F —don’t fear the higher temp.
Sauce late to avoid burning sugars.
For extra crispy skin, start skin-side down briefly over direct heat, then move indirect.
Want heat? Add cayenne to the rub or hot sauce to the BBQ sauce.
Leftovers are fantastic for wraps, salads, or rice bowls.
Ingredients For the Chicken
10 bone-in, skin-on chicken thighs
1 tbsp olive oil
Dry Rub
2 tsp smoked paprika
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
½ tsp brown sugar (optional)
For Finishing
1 cup BBQ sauce (sweet, smoky, or spicy)
Directions Prep the chicken
1
Pat chicken thighs dry thoroughly (crucial for crispy skin).
Toss with olive oil.
Mix dry rub ingredients and coat thighs evenly.
Let rest 15–30 minutes at room temperature (or refrigerate up to 12 hours).
Preheat the grill
Cook over indirect heat
3
Place thighs skin-side up over indirect heat.
Close lid and grill 25–30 minutes , flipping once, until internal temp reaches ~165°F.
Sauce & caramelize
4
Move thighs to direct heat , skin-side down first.
Brush with BBQ sauce.
Grill 8–12 minutes , flipping frequently, until sauce is sticky and internal temp reaches 175–185°F .
Rest & serve
Oven Method
6
Bake at 425°F (220°C) for 35–40 minutes.
Brush with BBQ sauce during last 10 minutes.
Broil briefly to char and crisp.
Side Information (Great with Chicken Thighs)
Pairing Suggestions
8
Beer: Amber ale, lager, or pale ale
Wine: Zinfandel, Syrah, or chilled rosé
Non-alcoholic: Sweet tea, lemonade, or iced hibiscus tea
Tips & Notes
9
Chicken thighs stay juicy up to 185°F —don’t fear the higher temp.
Sauce late to avoid burning sugars.
For extra crispy skin, start skin-side down briefly over direct heat, then move indirect.
Want heat? Add cayenne to the rub or hot sauce to the BBQ sauce.
Leftovers are fantastic for wraps, salads, or rice bowls.
Grilled BBQ Chicken Thighs
