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BBQ Chicken Thighs

BBQ chicken thighs cook juicy and tender on the grill, finished with a sticky smoky barbecue glaze. Skin-side grilling with frequent basting brings charred edges and caramelized sauce in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
resting 5 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

BBQ Chicken Thighs
  • 8 bone-in, skin-on chicken thighs
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 cup barbecue sauce

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
  2. Rub the chicken thighs with olive oil, smoked paprika, garlic powder, kosher salt, and black pepper so the seasoning adheres evenly.
Grill and glaze
  1. Grill the chicken skin-side down for 6–7 minutes, until nicely charred, then flip.
  2. Brush generously with barbecue sauce and continue grilling for 12–15 minutes, flipping and basting occasionally, until the internal temperature reaches 165°F.
  3. Brush with one more layer of sauce during the last 2 minutes of cooking for extra caramelization.
Rest and serve
  1. Let the chicken rest for 5 minutes so juices redistribute, then serve with extra barbecue sauce on the side.

Notes

For the best char without burning the sauce, keep heat at medium-high and baste with barbecue sauce after the first char, not too early. Store leftovers in an airtight container in the refrigerator for up to 3–4 days; freeze up to 2 months (thaw in the fridge). For a lower-sugar option, choose a no-sugar-added or reduced-sugar barbecue sauce and follow the same basting steps.