Juicy, smoky thighs grilled to caramelized perfection — simple, saucy, and totally save-worthy for dinner or your next cookout.
introduction
Grilled BBQ Chicken Thighs are a weeknight hero: tender, slightly charred, and layered with sticky BBQ flavor. This recipe is perfect for busy cooks who want big taste with minimal fuss. If you love bold grilled flavors, try this Applebee’s grilled chicken sandwich recipe for another easy, restaurant-style weeknight option. The steps are simple, the results are reliable, and the leftovers make phenomenal meal prep.
Why You’ll Love This Grilled BBQ Chicken Thighs:
- Deep, caramelized BBQ flavor with a tender, juicy center.
- Fast prep and quick grill time — dinner in about 30 minutes.
- Great for family meals, potlucks, or meal prep lunches.
- Forgiving cut of meat: thighs stay moist even if you step away briefly.
- Minimal ingredients, big payoff for Pinterest-ready photos.
Ingredients Needed
Protein
- 8 to 10 boneless skinless chicken thighs
Oil
- 1 tablespoon oil
Spices & Dry Rub
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon ground mustard
- 2 tablespoons brown sugar
Sauce
- ½ cup BBQ sauce
Step-by-Step Instructions
- Pat dry the chicken thighs with a paper towel if needed and transfer to a large mixing bowl.
- To a mixing bowl, add the oil, salt, pepper, garlic powder, onion powder, paprika, oregano, ground mustard, and brown sugar. Mix until well-coated.
- Heat the grill to 400°F.
- Place the chicken thighs onto the grill, smooth side down. Grill the chicken thighs on direct heat for 3 minutes, depending on their size. Keep the grill lid closed.
- Open the lid and flip the chicken thighs. Brush the chicken thighs generously with BBQ sauce and close the lid, letting them cook for 3 minutes.
- Open the lid and flip the chicken thighs again. Brush the other side, and cook for another minute with the lid closed. Flip the chicken one last time to let the just-brushed side sear for a minute.
- Remove the chicken from the grill and rest for at least five minutes before serving. If possible, cover with foil. If you’re adapting this for thicker cuts, this grilled chicken breast guide has helpful timing and temperature tips.
Serving Suggestions Grilled BBQ Chicken Thighs
- Serve over buttery mashed potatoes or creamy coleslaw for a classic pairing.
- Slice and toss into tacos with pickled onions and cilantro.
- Plate next to grilled corn and a simple green salad for a balanced summer meal.
- Use leftover thighs chopped on top of a grain bowl with avocado and roasted veggies.
Tips for Success Grilled BBQ Chicken Thighs
- Dry the thighs well before seasoning so the rub sticks and the exterior crisps.
- Let the grill preheat to 400°F—consistent heat gives that perfect sear.
- Use a mix of sugar and spices in the rub to help the sauce caramelize without burning.
- Brush sauce late and sparingly: repeated saucing too early can char the sugars.
- For a saucier, indulgent twist, try a creamy finish—see this Cheddar’s grilled chicken alfredo for inspiration on rich, saucy chicken dishes.
- Rest the chicken covered for five minutes so juices redistribute before slicing.
variation (if any)
- Spicy Chipotle: Add 1 teaspoon chipotle powder to the rub and swap regular BBQ for chipotle-lime sauce.
- Honey-Balsamic: Replace brown sugar with 2 tablespoons honey and mix 1 tablespoon balsamic into the BBQ sauce.
- Oven Method: If you don’t have a grill, sear in a hot cast-iron skillet 3 minutes per side then finish at 425°F for 8–10 minutes.
FAQs
Q: How do I know when the thighs are done?
A: Use an instant-read thermometer — thighs are safe at 165°F. For juicier results, remove at 165°F and rest to allow carryover to finish.
Q: Can I make these ahead for meal prep?
A: Yes — grilled thighs store well in the fridge up to 4 days. Reheat gently in a low oven or slice cold over salads for lunches.
Q: Can I use bone-in thighs instead?
A: Yes, but add 5–10 minutes of cook time and monitor temperature to reach 165°F at the thickest part near the bone.
Q: What’s the best BBQ sauce for this recipe?
A: Use your favorite—sweet, smoky, or spicy. If you like extra char without burning, thin the sauce slightly with a tablespoon of water when basting.
Ingredients
Protein
- 8-10 pieces boneless skinless chicken thighs
Oil
- 1 tablespoon oil
Spices & Dry Rub
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon ground mustard
- 2 tablespoons brown sugar
Sauce
- ½ cup BBQ sauce Use your favorite BBQ sauce, sweet, smoky, or spicy.
Instructions
Preparation
- Pat dry the chicken thighs with a paper towel if needed and transfer to a large mixing bowl.
- In a mixing bowl, add the oil, salt, pepper, garlic powder, onion powder, paprika, oregano, ground mustard, and brown sugar. Mix until well-coated.
Grilling
- Heat the grill to 400°F.
- Place the chicken thighs onto the grill, smooth side down. Grill the chicken thighs on direct heat for 3 minutes, depending on their size. Keep the grill lid closed.
- Open the lid and flip the chicken thighs. Brush the chicken thighs generously with BBQ sauce and close the lid, letting them cook for 3 minutes.
- Open the lid and flip the chicken thighs again. Brush the other side, and cook for another minute with the lid closed.
- Flip the chicken one last time to let the just-brushed side sear for a minute.
- Remove the chicken from the grill and rest for at least five minutes before serving. If possible, cover with foil.
