BBQ Chicken Thighs
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BBQ chicken thighs are a hands-down favorite for summer grilling. Juicy, affordable, and full of flavor, they check every box for backyard cooks who want an easy recipe that impresses.
You better grab a napkin, because these barbecue chicken thighs will have you drooling while you wait for them to come off the grill!
Why You’ll Love This Recipe
- Homemade bbq chicken thighs are easier than you think, and the rewards are worth it: simple prep, bold sauce, and options for every flavor mood.
- Thanks to their higher fat content, chicken thighs stay moist even over hot coals and soak up smoky, bold barbecue sauce like a sponge.
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Ingredients
- Bone-in thighs are classic for grilling. The bone adds flavor and helps the thigh keep its shape over direct heat. They’re usually juicier, and the meat close to the bone is extra tasty.
- A great dry rub is pure flavor magic for bbq chicken thighs. It sticks to the skin, helps the meat caramelize, and forms a flavorful crust. I used my southwest seasoning, but there are many other options.
- Barbecue sauce for chicken thighs isn’t one-size-fits-all. The best choices offer a balance of sweet, tangy, smoky, and spicy–playing off the juicy, rich quality of dark meat.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to Make Barbecue Chicken Thighs on the Grill
Heat grill to medium heat, about 350°- 400°F.
Remove excess skin and large chunks of fat (but keep the skin if you want crispy bites). Trim away thick fat lines along the edges. Slice off any cartilage, gristle, or leftover bone fragments for a smooth bite.
Dab each thigh with paper towels. Removing moisture helps the skin crisp up and helps your seasoning stick.
Season both sides with seasoning. Pull the skin gently to make sure it covers the meat fully. This lets it shrink perfectly as it cooks, protecting the juicy meat underneath.
Spray the grates on the grill, or rub them down with an oil soaked towel.
Place the chicken thighs skin side down on the grill.
Let them cook most of the way through first so the skin gets crisp and there’s no risk of burnt sugar, about 4-5 minutes. Then transfer to indirect heat and continue grilling with the lid closed for 20-25 minutes.
Brush on your barbecue sauce during the last 10 to 15 minutes of grilling. This timing lets the sauce set and caramelize without turning bitter or black.
The bbq chicken thighs on the left have been basted with Cherry Bourbon Barbecue Sauce and the ones on the right are Bourbon and Brown Sugar Barbecue Sauce.
For that glossy, sticky finish, use a thick sauce and apply a few thin coats. Brush on one layer, grill for 2 to 3 minutes, then repeat once or twice. Let each layer cook long enough to cling to the meat but not scorch.
Check for doneness with a meat thermometer-165°F is your target inside the thickest part of the thigh.
Always let your bbq chicken thighs rest for 5-10 minutes before serving to keep the juices.
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Tips
- The size of the chicken thighs will effect how long they take to cook, but somewhere between 25 and 30 minutes usually does it.
- Oil your grates to keep chicken from sticking.
- Keep a spray bottle of water handy to manage flare-ups.
- Use wood chips for smoky flavor if you’re on a charcoal grill.
- Try different sauces or glazes right at the end for variety.
- I use this Oil Mister and this Instant Read Meat Thermometer.
Serving Suggestions
Serve with your favorite side dishes, such as:
- Hawaiian Potato Salad
- Bacon Potato Salad
- Creamy Coleslaw
- Mac and Cheese
- Cucumber Tomato Salad
- Cornbread
- Additional barbecue sauce…and lots of napkins.
Variations
Switching up sauces and seasonings keeps bbq chicken thighs interesting for every taste. Here are some easy ways to dial up or down the heat, boost sweetness, or double down on smokiness:
- Both flavors were delicious, but the Cherry Bourbon Barbecue Sauce was my favorite.
- Pineapple Bourbon BBQ Sauce is another sweet and slightly spicy favorite.
- Peach Habanero BBQ Sauce is perfect for those looking for some heat!
- Alabama White Barbecue Sauce is a tangy, creamy twist on a classic barbecue sauce
- Bourbon Brown Sugar BBQ Sauce is a classic favorite that everyone will enjoy.
While we are on the subject, this Cherry Bourbon Barbecue Chicken Pizza is a delicious way to use up any leftover bbq sauce.
Barbecue Chicken Thighs
Ingredients
- 3 pounds bone-in, skin-on chicken thighs
- Southwest Seasoning or seasoning of your choice
- 1 cup barbecue sauce of your choice
Instructions
- Heat grill to medium heat, about 350°- 400°F.
- Remove excess skin and large chunks of fat (but keep the skin if you want crispy bites). Trim away thick fat lines along the edges. Slice off any cartilage, gristle, or leftover bone fragments for a smooth bite.
- Dab each thigh with paper towels. Removing moisture helps the skin crisp up and helps your seasoning stick.
- Season both sides with seasoning. Pull the skin gently to make sure it covers the meat fully. This lets it shrink perfectly as it cooks, protecting the juicy meat underneath.
- Spray the grates on the grill, or rub them down with an oil soaked towel.
- Place the chicken thighs skin side down on the grill. Let them cook most of the way through first so the skin gets crisp and there’s no risk of burnt sugar, about 4-5 minutes. Then transfer to indirect heat and continue grilling with the lid closed for 20-25 minutes.
- Brush on your barbecue sauce during the last 10 to 15 minutes of grilling. This timing lets the sauce set and caramelize without turning bitter or black.
- For that glossy, sticky finish, use a thick sauce and apply a few thin coats. Brush on one layer, grill for 2 to 3 minutes, then repeat once or twice. Let each layer cook long enough to cling to the meat but not scorch.
- Check for doneness with a meat thermometer-165°F is your target inside the thickest part of the thigh. Always let your bbq chicken thighs rest for 5-10 minutes before serving to keep the juices.
- Serve with your favorite side dishes, such as Hawaiian Potato Salad, or Bacon Potato Salad, a side salad, and additional barbecue sauce…and lots of napkins!
Notes
- The size of the chicken thighs will effect how long they take to cook, but somewhere between 25 and 30 minutes usually does it.
- Oil your grates to keep chicken from sticking.
- Keep a spray bottle of water handy to manage flare-ups.
- Use wood chips for smoky flavor if you’re on a charcoal grill.
- Try different sauces or glazes right at the end for variety.
- I use this Oil Mister and this Instant Read Meat Thermometer.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in air fryer, microwave, or oven until heated through.
