Mouthwatering BBQ Chicken Thighs (Printable)

Tender chicken thighs with smoky tangy BBQ glaze. Ready in 50 minutes, grill or oven.

# What You'll Need:

→ 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

# How to Make It:

01 - Pat the chicken thighs dry with paper towels to remove excess moisture for better seasoning adhesion.
02 - In a large bowl, combine olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Whisk until the brown sugar dissolves completely.
03 - Add chicken thighs to the bowl and toss thoroughly to coat all pieces evenly. Let marinate for at least 15 minutes, or refrigerate for up to 4 hours for deeper flavor penetration.
04 - Preheat grill to medium-high heat or preheat oven to 400°F. If using the oven, line a baking sheet with foil for easier cleanup.
05 - Place chicken thighs on the grill skin-side down. Cook for 6 to 7 minutes until the skin is crisp and releases easily from the grates.
06 - Flip the chicken and brush generously with barbecue sauce. Continue grilling for 25 to 30 minutes, turning occasionally and basting with additional sauce each time. Cook until internal temperature reaches 175°F and the exterior is lightly charred.
07 - Arrange marinated chicken on the prepared baking sheet skin-side up. Roast for 30 to 35 minutes, brushing with barbecue sauce every 10 minutes during cooking. The chicken is done when it reaches an internal temperature of 175°F.
08 - Remove chicken from heat and let rest for 5 minutes. This allows juices to redistribute throughout the meat for maximum tenderness. Serve with extra barbecue sauce on the side.

# Expert Tips:

01 -
  • The homemade marinade beats any bottled sauce straight off the grocery shelf
  • Works beautifully whether you are grilling outdoors or roasting in the oven
  • The leftovers make next-level sandwiches for lunch the next day
02 -
  • Rushing the marinade step shows in the final flavor, give it at least 15 minutes
  • Patience during that initial skin-side-down sear makes all the texture difference
  • A meat thermometer takes the guesswork out of doneness completely
03 -
  • Keep a small spray bottle of water handy for flare-ups on the grill
  • Double the marinade and sauce because you will want extra for dipping

Return