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.
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).
Heat grill to medium heat (375–400°F / 190–205°C).
Set up two-zone cooking (indirect + direct heat).
Place thighs skin-side up over indirect heat.
Close lid and grill 25–30 minutes, flipping once, until internal temp reaches ~165°F.
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.
Remove from grill and rest 5 minutes before serving.
Bake at 425°F (220°C) for 35–40 minutes.
Brush with BBQ sauce during last 10 minutes.
Broil briefly to char and crisp.
Creamy coleslaw
Grilled corn on the cob
Potato salad or roasted potatoes
Mac & cheese
Grilled vegetables
Cornbread or dinner rolls
Beer: Amber ale, lager, or pale ale
Wine: Zinfandel, Syrah, or chilled rosé
Non-alcoholic: Sweet tea, lemonade, or iced hibiscus tea
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.
6 servings