BBQ Chicken Thighs
BBQ Chicken Thighs make a quick and easy dinner on the grill for any night of the week. This chicken turns out smoky, tender and full of delicious barbecue flavors.
BBQ Chicken served up with Coleslaw and smashed potatoes makes a great family meal and also perfect for a weekend cookout.
The secret to the best bbq chicken is in the sauce! We are using our favorite Sweet and Tangy BBQ Sauce which is thick enough to really coat the chicken.
Chicken thighs are great for grilling because they tend to be more flavorful and juicy than other cuts of chicken. We debone the chicken thighs for a quick meal on the grill. If you are a garlic lover, you will also like our Cowboy Butter Chicken.
Ingredients Needed for Grilled BBQ Chicken Thighs
- Chicken Thighs
- Olive Oil
- Kosher Salt
- Course Ground Pepper
- Sweet and Tangy BBQ Sauce
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Step By Step Directions for BBQ Chicken Thighs
- Debone chicken thighs and pound flat with a meat mallet to even thickness. We cut each thigh into 2 pieces, this is optional.
2. Dry chicken pieces with paper towels and place on a rimmed baking sheet. Coat both sides with olive oil and season with salt and pepper.
3. Prepare a grill fire using hickory or pecan for smoke flavor.
4. Cook chicken over indirect heat with the grill closed about 4 minutes.
5. Flip the chicken and brush with bbq sauce. Close the lid and continue to cook another 2-3 minutes.
6. Flip the chicken and brush with bbq sauce. Continue to cook another 2-3 minutes until chicken reaches 165° using a digital meat thermometer.
7. Remove chicken from grill and brush once more with bbq sauce.
8. Keep warm or serve immediately.
How to Store and Reheat
- Store leftover bbq chicken in an airtight container or zip top bag in the refrigerator up to 4 days.
- Reheat chicken in a skillet with additional bbq sauce over medium heat. Turn after a few minutes to heat from both sides.
If you are feeding a crowd or doing meal prep for the week, try our BBQ Whole Chicken recipe that turns out tender and juicy.
More Chicken Thigh Recipes to Try
- Hot Honey Boneless Wings are made with chicken thighs for a quick appetizer or main dish with a delicious sweet and spicy honey glaze.
- Grilled Asian Chicken is a weeknight favorite with a quick sesame sauce that will satisfy your take out cravings.
- Grilled Jerk Chicken is full of Caribbean flavors that everyone will love!
- BBQ Chicken Marinade adds amazing flavor to chicken thighs or any cut of chicken on the grill.
BBQ Chicken Thighs are a surefire hit for busy families and can be on the table in about 30 minutes.
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BBQ Chicken Thighs
Ingredients
- 2 pounds boneless chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 teaspoon coarse ground pepper
- ½ cup sweet and tangy bbq sauce recipe below
Instructions
- Debone chicken thighs and remove skin. Pound flat with a meat mallet to even thickness. We cut each thigh into 2 pieces, this is optional.
- Dry chicken pieces with paper towels and place on a rimmed baking sheet. Coat both sides with olive oil and season with salt and pepper.
- Prepare a grill fire using hickory or pecan for smoke flavor.
- Cook chicken over indirect heat with the grill closed about 4 minutes.
- Flip the chicken and brush with bbq sauce. Close the lid and continue to cook another 2-3 minutes.
- Flip the chicken and brush with bbq sauce. Continue to cook another 2-3 minutes until chicken reaches 165° using a digital meat thermometer.
- Remove chicken from grill and brush once more with bbq sauce.
- Keep warm or serve immediately.
Notes
Nutrition
Sweet and Tangy BBQ Sauce Recipe
Ingredients
- 2 cups ketchup
- 1 cup brown sugar
- ⅓ cup molasses
- 3 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- ½ teaspoon liquid smoke
- 1 tablespoon fresh minced garlic
- 1 tablespoon dried onion flakes
- 1 tablespoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon dry mustard
- ½ teaspoon smoked paprika
Instructions
- Add all ingredients to a heavy saucepan and place over medium heat.
- Whisk to combine and stir frequently, bringing mixture to a boil.
- Lower to simmer and cook for about 15 minutes, continuing to stir often.
- Cool to room temperature and store in an airtight container in the refrigerator up to 3 months.
