Grilled BBQ Chicken Thighs Recipe
These juicy grilled BBQ chicken thighs are seasoned with a smoky spice rub, cooked using a foolproof two-zone grilling method, and glazed with sticky-sweet barbecue sauce. Quick, easy, and packed with bold flavor—perfect for summer cookouts, casual dinners, or meal prep!
Servings: 6 servings
Calories: 463kcal
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
Too hot or too rainy to grill? Check out my oven option: Bake at 425°F for 25–30 minutes, then broil for a few minutes to caramelize the sauce.
Let the chicken sit with the rub. Even 30 minutes makes a difference in flavor.
Clean and oil your grill grates before adding the chicken. 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.
Leftovers can be stored in an airtight container in the fridge for 3–4 days. Or freeze for up to 2 months.
Leftovers can be reheated in the oven at 350°F, covered with foil, for 15–20 minutes. Alternatively, they can be reheated in the air fryer at 350°F for 5–7 minutes or in the microwave for 1–2 minutes, covered with a damp paper towel.
Nutrition
Calories: 463kcal | Carbohydrates: 13g | Protein: 25g | Fat: 34g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 752mg | Potassium: 409mg | Fiber: 1g | Sugar: 8g | Vitamin A: 343IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 2mg
