Perfectly cooked BBQ Chicken Thighs deliver a sticky, caramelized glaze and juicy, fall-off-the-bone meat every time. This two-stage grilling method ensures tender, flavorful results without burnt sauce. It’s a straightforward, life-changing recipe for your summer grilling game.

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Why You’ll Love This BBQ Chicken Thighs

Unbeatable Juiciness: Dark meat stays moist and rich.

Glossy, Sticky Glaze: Sauce applied late prevents burning.

Simple Process: Dry brine, rub, and two-zone grilling do the work.

Crowd-Pleasing Versatility: Great whole, shredded, or prepped ahead.

Ingredients & Tools

• 8 bone-in, skin-on chicken thighs (about 2–2.5 lbs / 900g–1.1kg)
• 1 tbsp kosher salt
• 2 tsp black pepper, freshly ground
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional, for a little heat)
• 1 1/2 cups of your favorite BBQ sauce
• 2 tbsp olive oil or neutral oil
• 1 tbsp apple cider vinegar (to thin the sauce for brushing)

Tools: A gas or charcoal grill, tongs, an instant-read thermometer, a small brush for saucing, and a clean plate or tray for the finished chicken.

Notes: Don’t skip the dry brine with salt—it’s the secret to deeply seasoned, juicy meat right down to the bone. And while you can use any BBQ sauce you love, I find a sauce with a touch of molasses or honey gives the best caramelization.

Nutrition (per serving)

Serves: 4 | Prep Time: 15 minutes (plus 1 hour resting) | Cook Time: 30–40 minutes | Total Time: about 1 hour 45 minutes

Before You Start: Tips & Ingredient Notes

• Patience with the Pat-Dry. Thoroughly patting the chicken thighs dry with paper towels is a non-negotiable first step. A dry surface is critical for getting crispy skin and for the spice rub to properly adhere instead of clumping up on moisture.
• Bone-In, Skin-On is Non-Negotiable. Trust me on this. The bone acts as a heat conductor, cooking the meat more evenly and keeping it incredibly juicy. The skin protects the meat from direct heat and becomes a delicious, crispy vessel for all that saucy goodness.
• Your Sauce, Your Rules. The beauty of this recipe is that it works with any BBQ sauce—sweet, spicy, smoky, or vinegar-based. If your sauce is very thick, the apple cider vinegar is essential to thin it just enough so it brushes on easily and doesn’t tear the skin.
• Embrace the Two-Zone Grill. Setting up your grill with a hot direct heat zone and a cooler indirect heat zone is the single most important technique here. It allows you to cook the chicken through gently without burning the exterior, then sear and glaze it to perfection.

How to Make BBQ Chicken Thighs

Storage & Freshness Guide

• Fridge: Store in an airtight container for 3–4 days.
• Freezer: Freeze for up to 3 months; thaw in fridge before reheating.
• Reviving: Reheat in a 350°F (175°C) oven or toaster oven to maintain crispness.

Serving Suggestions

Complementary Dishes

• Creamy Coleslaw — The cool, crunchy, and slightly tangy slaw provides a fantastic textural and temperature contrast to the rich, warm chicken. It cuts through the richness beautifully.
• Classic Cornbread — A slightly sweet, crumbly piece of cornbread is perfect for sopping up any extra BBQ sauce left on your plate. It’s a timeless pairing for a reason.
• Grilled Corn on the Cob — Throw a few ears on the grill while you’re cooking the chicken. A little char and smokiness on the corn echoes the flavors of the main event.

Drinks

• Ice-Cold Lager — A crisp, clean lager is the ultimate thirst-quencher that cleanses the palate between bites of the smoky, sweet chicken without overpowering it.
• Smoky Bourbon Lemonade — The sweetness of the lemonade and the oaky notes of the bourbon complement the char and sweetness of the BBQ sauce in a surprisingly sophisticated way.
• Sparkling Water with Citrus — For a non-alcoholic option, the bubbles and acidity from a squeeze of lime or lemon are incredibly refreshing against the sticky glaze.

Something Sweet

• Grilled Peach Sundaes — Halved peaches grilled until caramelized and served with a scoop of vanilla ice cream. The warm, juicy fruit is a dreamy follow-up to a savory BBQ feast.
• Classic Banana Pudding — Cool, creamy, and comforting, this no-bake dessert is a crowd-pleaser that feels light enough after a hearty meal.
• Simple Berry Cobbler — The tartness of the berries balanced with a sweet, biscuity topping feels rustic and homey, continuing the relaxed vibe of the meal.

Top Mistakes to Avoid

• Mistake: Applying BBQ sauce too early. If you put the sugary sauce on at the beginning, it will absolutely burn and become bitter long before the chicken is cooked through. I’ve messed this up before too, and it’s a surefire way to set off your smoke alarm.
• Mistake: Not using a thermometer. Guessing doneness by poking or cutting into the chicken is a recipe for dry meat or, worse, undercooked poultry. An instant-read thermometer is your best friend for perfect results.
• Mistake: Skipping the rest time. Slicing into the chicken right off the grill lets all those precious juices run out onto the cutting board instead of staying in the meat. A brief rest makes a world of difference in juiciness.
• Mistake: Crowding the grill. If you pack too many thighs onto the indirect heat zone, you’ll lower the ambient temperature and they’ll steam instead of roast, resulting in rubbery skin.

Expert Tips

• Tip: Add a smoke packet for deeper flavor. If you’re using a gas grill, you can easily add a smoky flavor by making a foil packet filled with a handful of wood chips (like hickory or applewood). Poke a few holes in the top and place it directly over the lit burner for the first 15 minutes of cooking.
• Tip: Render the fat slowly for crispier skin. After applying the dry rub, you can start the thighs skin-side down on a cool grill, then turn the heat on. As the grill heats up, it slowly renders the fat under the skin, leading to an unbelievably crispy finish.
• Tip: Create a “safe zone” on your grill. If your sauce starts to burn during the glazing step, simply move the thighs back to the indirect side for a minute. You can continue to brush on sauce and let it set with the residual heat without the risk of burning.
• Tip: Use leftovers creatively. Shred any leftover chicken (removing the bones and skin) and toss it with a little extra BBQ sauce for incredible sandwiches, quesadillas, or a topping for loaded BBQ chicken fries or pizza.

FAQs

Can I bake these BBQ chicken thighs in the oven instead?
Absolutely! The method is very similar. Preheat your oven to 400°F (200°C). After dry-brining and applying the rub, place the thighs on a wire rack set over a baking sheet. Bake for 30-35 minutes until they reach 165°F (74°C) internally. Then, switch your oven to a high broil, brush on the sauce, and broil for 2-3 minutes, watching closely, until bubbly and caramelized. You won’t get the smoky flavor, but they’ll still be deliciously juicy and sticky.

How long can I store the leftovers?
Leftover BBQ chicken thighs will keep in an airtight container in the refrigerator for 3-4 days. They reheat beautifully. For the best texture, I recommend reheating them in a 350°F (175°C) oven or a toaster oven until warmed through, which will help re-crisp the skin a bit. The microwave will work in a pinch but can make the skin soft.

My BBQ sauce keeps burning. What should I do?
This is a common issue! First, make sure you’ve thinned your sauce with a little vinegar or water so it’s brushable, not gloopy. Second, keep the thighs moving during the glazing phase. Apply a thin layer, let it set for just 30-60 seconds over direct heat, then flip. If you see it starting to blacken, immediately move the chicken to the indirect side to finish glazing with the lid closed.

Can I use boneless, skinless chicken thighs?
You can, but you’ll need to adjust the cooking time significantly as they will cook much faster. Grill them over indirect heat for 10-15 minutes until nearly done, then move to direct heat for a quick sear and saucing. Be extra careful not to overcook them, as they don’t have the bone or skin to protect them and can dry out more easily.

What’s the purpose of the dry brine?
The dry brine—which is just salting the chicken ahead of time—works in two key ways. The salt draws out some of the chicken’s natural moisture, which then dissolves the salt. This salty solution is re-absorbed back into the meat, seasoning it deeply and helping it retain more moisture during cooking. It also helps dry out the skin surface, which is the first step to achieving that perfectly crispy, non-rubbery texture.