Barbecue Chicken Thighs
BBQ chicken thighs are a hands-down favorite for summer grilling. Juicy, affordable, and full of flavor, perfect for backyard cooks-don't forget the napkins!
Servings: 6 Servings
Calories: 579kcal
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.
Nutrition
Calories: 579kcal | Carbohydrates: 20g | Protein: 37g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 222mg | Sodium: 664mg | Potassium: 576mg | Fiber: 1g | Sugar: 16g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
