Mouthwatering BBQ Chicken Thighs (Print)

Juicy chicken thighs with smoky barbecue glaze, grilled or oven-roasted to tender perfection in under an hour.

# Ingredient List:

→ Meats

01 - 8 bone-in, skin-on chicken thighs

→ Marinade & Sauce

02 - 1/2 cup barbecue sauce (your favorite variety)
03 - 2 tablespoons olive oil
04 - 1 tablespoon apple cider vinegar
05 - 1 tablespoon brown sugar
06 - 2 teaspoons smoked paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper

# How-To Steps:

01 - Pat the chicken thighs dry with paper towels to ensure even cooking and better browning.
02 - In a large bowl, whisk together olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper until well combined.
03 - Add chicken thighs to the bowl and toss thoroughly to coat with the marinade. Let marinate for at least 15 minutes, or up to 4 hours in the refrigerator for deeper flavor penetration.
04 - Preheat grill to medium-high heat or preheat oven to 400°F.
05 - Place chicken thighs skin-side down on the grill. Cook for 6–7 minutes until skin is crisp and browned. Flip and brush generously with BBQ sauce.
06 - Continue grilling for 25–30 minutes, turning and basting with additional BBQ sauce every few minutes, until internal temperature reaches 175°F and chicken is cooked through with slight charring.
07 - If using oven, place chicken thighs on a foil-lined baking sheet, skin-side up. Roast for 30–35 minutes, brushing with BBQ sauce every 10 minutes, until internal temperature reaches 175°F.
08 - Remove from heat and let chicken rest for 5 minutes to allow juices to redistribute. Serve with extra BBQ sauce on the side if desired.

# Expert Suggestions:

01 -
  • The skin gets impossibly crispy while the meat stays juicy and tender
  • The homemade marinade beats any store-bought sauce Ive tried
  • It works beautifully on the grill or in your oven when weather turns rainy
02 -
  • Crowding the grill drops the temperature dramatically and steams the skin instead of crisping it
  • Letting the chicken rest before serving is the difference between juicy meat and disappointing dryness
  • The sauce contains sugar which burns quickly, so save most basting for the last 10 minutes
03 -
  • Add a splash of liquid smoke to the marinade if cooking indoors
  • Line your baking sheet with foil for easy cleanup
  • Let the sauce warm slightly before brushing for better adherence

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