These grilled BBQ chicken thighs are an easy and flavorful summer dinner made with boneless, skinless chicken thighs, a smoky spice rub, and your favorite barbecue sauce.
With only 20-25 minutes of cook time, they’re perfect for backyard cookouts, casual family dinners, or a quick weeknight meal.
Southern comfort food made easy and shareable—that’s what Grits and Pinecones is all about.
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Quick look at the recipe
- Cook Time: 20-25 minutes (plus marinating)
- Main ingredient: Boneless, skinless chicken thighs
- Flavor profile: Smoky, tangy, and finger-lickin’ good
- Servings: 4–6
- Difficulty: Easy (even if you’re new to grilling!)
- Best for: Cookouts, summer dinners, BBQ parties
- Dietary notes: Gluten-free (check your BBQ sauce)
Why you’ll love this recipe
- Juicy and foolproof—dark meat thighs are more forgiving than chicken breasts
- Bold BBQ flavor with a caramelized glaze
- No fancy ingredients—just pantry spices and sauce
- Two-zone grilling method, the same as I use with my smoked spare ribs = perfect results every time
- Like my grilled coconut lime chicken and grilled half chicken, it’s great for meal prep or summer entertaining
I’ve made these grilled chicken thighs for everything from a family dinner on the porch to a Fourth of July bash, and they are always a hit! – Sharon
Main ingredient notes and easy substitutions
Let’s talk ingredients: what you need, what you can swap, and how to make it work with what’s in your pantry. These are the main ingredients; the full list is waiting down in the recipe card.
- Boneless, skinless chicken thighs – Juicier than chicken breasts and packed with flavor. If you only have bone-in thighs or chicken breasts, you can still use this recipe; just adjust the cooking time and watch closely to prevent them from drying out.
- Olive oil (or avocado oil) – Helps the seasoning stick and prevents sticking to the grill.
- BBQ Sauce – Sweet Baby Ray’s Original is a classic, but feel free to use your favorite bottled brand or go homemade. Want it spicy? Add a hint of chipotle or hot sauce.
- Seasonings – Onion powder, garlic powder, smoked paprika, Italian seasoning, salt, and black pepper form the smoky dry rub. You can add a pinch of chili powder or brown sugar for extra depth, if you’d like.
Recipe variations and twists
- Spicy BBQ: Add a half teaspoon of chipotle or cayenne to the spice rub and use a hot BBQ sauce.
- Sweet and sticky: Mix a little honey or brown sugar into the sauce for extra caramelization.
- Carolina-style twist: Swap your BBQ sauce for a vinegar-based version for a tangy Southern vibe.
- Oven option: Bake at 425°F for 25–30 minutes and broil for a few minutes to caramelize the sauce if grilling’s not an option.
How to make grilled BBQ chicken thighs
- Pat and prep the chicken. Pat the thighs dry and brush both sides with oil. Season generously. Mix the spices and sprinkle the dry rub over each thigh, pressing lightly to help it stick. Let it marinate for at least 30 minutes.
- Preheat the grill. Use a two-zone setup. For a charcoal grill, place coals to one side. For a gas grill, set one burner to medium-high and leave the other off.
- Sear the thighs. Grill the thighs over direct heat (presentation side down) for 2–3 minutes per side, or until grill marks appear.
- Move to indirect heat. Transfer thighs to the cooler side. Cover and cook for another 10–15 minutes, until the internal temperature reaches 165°F.
- Add the BBQ sauce. Brush with sauce and return to direct heat for 1–2 minutes per side to caramelize.
- Let them rest. Remove from the grill, let rest for 5 minutes, and add extra sauce, if desired.
- Serve immediately with your favorite sides.
Serving ideas
I usually serve these grilled chicken thighs with old-fashioned coleslaw, mac and cheese with Ritz crackers, or potato salad with eggs and pickles, along with grilled shish kabob veggies.
For dessert? My easy, no-bake strawberry angel food cake dessert makes a sweet ending to this delicious summer meal.
Recipe FAQs
Use a two-zone method—sear over high heat, then finish on the cooler side until the chicken reaches an internal temperature of 165°F. This keeps it juicy and gives a perfect BBQ crust.
Yes, but they cook faster and dry out easier. Keep an eye on them and pull them off the grill at 160–162°F, letting them rest to finish cooking.
Store in an airtight container in the fridge for 3–4 days. Or freeze for up to 2 months.
Oven: 350°F, covered with foil for 15–20 minutes, air fryer: 350°F for 5–7 minutes or microwave: 1–2 minutes, covered with a damp paper towel
Whatever you love! Sweet Baby Ray’s original is my go-to, but spicy, smoky, or tangy sauces all work here.
Tips for perfect results every time
- Let the chicken sit with the rub. Even 30 minutes makes a difference in flavor.
- Clean and oil your grill grates. This helps prevent sticking.
- Use an instant-read thermometer. It’s the best way to avoid overcooking.
- Rest before slicing. This gives the juices time to redistribute.
More boneless, skinless chicken thigh recipes
If your family loves chicken as we do, you may want to explore all of my best chicken recipes.
I’d love to know how you enjoyed these grilled BBQ chicken thighs! Did they make an appearance at a neighborhood cookout or a quick weeknight dinner with the family? Drop a comment below and share your thoughts, so I hear about your delicious results!
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Grilled BBQ Chicken Thighs Recipe
Equipment
- Grill
- Instant-read meat thermometer
Ingredients
- 2 pounds boneless chicken thighs
- ¼ cup olive oil or avocado oil
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- ½ cup barbecue sauce your favorite purchased or homemade BBQ sauce
Instructions
- Pat the chicken dry using paper towels, and then brush both sides of the boneless chicken thighs with olive oil. In a small bowl, mix the simple seasonings: onion powder, garlic powder, smoked paprika, Italian seasoning, black pepper, and kosher salt to create a dry rub. Sprinkle the spice rub evenly over both sides of each thigh. Gently press it in and let the chicken marinate for at least 30 minutes.
- Preheat the Grill (Two-Zone Setup) For Charcoal Grills: Light your charcoal and let it ash over until you see gray ash (about 15 minutes). Pour the coals on one side of the grill to create two zones: a hot zone (over the coals) for direct heat searing and a cool zone (no coals) for slower cooking. Place the grill grate over the coals and cover the grill. Let it preheat for 10-15 minutes.For Gas Grills: Turn one burner to medium-high heat and keep the other side on low or off. Preheat the grill with the lid closed for 10–15 minutes.
- Place the chicken pieces skin side down (presentation side) on the hot side of the grill. Grill them for 2–3 minutes per side, or until nice char or grill marks form. Be sure to use tongs to flip the chicken once during searing.
- Move the grilled chicken thighs to the cool side of the grill and cover the grill with the lid vent positioned over the chicken, not over the coals. Open the top and bottom vents slightly to allow airflow. Cook the thighs for 10–15 minutes more, or until the internal temperature of the chicken reaches 165°F using an instant-read thermometer inserted into the thickest part of the thigh.
- Brush the cooked chicken generously with barbecue sauce on both sides and then return the chicken to the hot side of the grill. Grill them for 1–2 minutes per side, just until the sauce is bubbly, sticky, and lightly caramelized. Watch them carefully to avoid burning.
- Transfer the barbecue chicken to a plate or platter and let them rest for 5 minutes to allow the juices to settle. Brush them with a little bit of extra barbecue sauce for added flavor (this step is optional). Serve your BBQ chicken thighs hot and enjoy!
Notes
Nutrition
Grits and Pinecones Wisdom: “Don’t rush the rest! Giving your grilled chicken a five-minute breather keeps every bite juicy and saves your plate from a BBQ sauce puddle.”
About Grits and Pinecones
Grits and Pinecones features easy, flavorful Southern comfort food recipes that anyone can make. From timeless casseroles and classic seafood to sweet Southern treats, it’s all about no-fuss, go-to meals made with simple ingredients—perfect for sharing with family and friends.
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