Mouthwatering BBQ Chicken Thighs (Printable)

Tender grilled chicken glazed with smoky barbecue sauce

# What You'll Need:

→ Meats

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

→ Marinade & Sauce

02 - 1/2 cup barbecue sauce
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

# Method:

01 - Pat the chicken thighs completely dry using paper towels to ensure proper seasoning adhesion and crisping.
02 - In a large mixing bowl, whisk together olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper until the sugar dissolves.
03 - Add chicken thighs to the bowl and toss thoroughly to coat each piece evenly. Let marinate for at least 15 minutes, or refrigerate up to 4 hours for deeper flavor penetration.
04 - Preheat grill to medium-high heat or set oven to 400°F.
05 - Place chicken thighs skin-side down on the grill. Cook for 6-7 minutes until skin marks develop, then flip and brush generously with BBQ sauce.
06 - Continue grilling for 25-30 minutes, turning and basting with additional BBQ sauce every few minutes, until internal temperature reaches 175°F and skin is slightly charred. For oven method, place on foil-lined baking sheet skin-side up and roast for 30-35 minutes, brushing with sauce every 10 minutes.
07 - Remove from heat and let chicken rest for 5 minutes to allow juices to redistribute. Serve with extra BBQ sauce on the side.

# Expert Hints:

01 -
  • The skin gets perfectly crispy while the meat stays incredibly juicy inside
  • The homemade spice blend beats any store-bought rub I've ever tried
02 -
  • Sauce burns faster than you think—apply it in the last 15 minutes of cooking
  • Using a meat thermometer beats cutting into the meat every single time
03 -
  • A splash of liquid smoke in the marinade gives you authentic grill flavor even in winter
  • If you're short on time, boneless thighs work—just shave about 10 minutes off the cook time

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