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BBQ Chicken Thighs

BBQ chicken thighs are grilled until the skin is nicely charred, then glazed with a sticky smoky barbecue sauce. This quick cook builds flavor with spice rub and repeated basting for juicy, tender meat in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
resting 5 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Chicken thighs
  • 8 bone-in, skin-on chicken thighs Use thighs that are similar in size for even grilling.
Seasoning and oil
  • 2 tbsp olive oil For rubbing and helping the spices adhere.
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
BBQ sauce
  • 1 cup barbecue sauce Plus extra for serving.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Prep the grill and season
  1. Preheat the grill to medium-high heat and lightly oil the grates to prevent sticking.
  2. Rub the chicken thighs with olive oil, smoked paprika, garlic powder, salt, and pepper, coating all sides.
Grill, baste, and glaze
  1. Grill the chicken skin-side down for 6–7 minutes, until nicely charred, then flip.
  2. Brush generously with barbecue sauce and continue grilling for 12–15 minutes, flipping and basting occasionally, until the internal temperature reaches 165°F.
  3. For extra caramelization, brush with one more layer of sauce during the last 2 minutes of cooking.
Rest and serve
  1. Let the chicken rest for 5 minutes to lock in juices before serving.
  2. Serve with extra barbecue sauce on the side for dipping.

Notes

Pro tip: keep basting during the last stretch and avoid frequent flipping so you get clear char and a tacky glaze. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on a grill or in a skillet until hot. Freezing is not recommended because the skin texture can soften. For a lower-sodium option, use a no-sugar-added BBQ sauce and keep the rest of the rub the same.