Mouthwatering BBQ Chicken Thighs (Printer-friendly)

Juicy, tender chicken thighs coated in smoky tangy barbecue sauce—ready in 50 minutes

# What you'll need:

→ Meats

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

→ Marinade & Sauce

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

# Method:

01 - Pat the chicken thighs dry with paper towels to ensure even cooking and better seasoning adherence.
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 all pieces. 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 (approximately 375-400°F) or preheat oven to 400°F if using the oven method.
05 - Place chicken thighs skin-side down on the grill. Cook for 6-7 minutes until skin is crispy and marked. Flip the thighs and brush generously with BBQ sauce.
06 - Continue grilling for 25-30 minutes, turning and basting with additional BBQ sauce every 10 minutes, until internal temperature reaches 175°F and chicken is cooked through with slight charring.
07 - For oven preparation, arrange marinated thighs on a foil-lined baking sheet, skin-side up. Roast at 400°F for 30-35 minutes, brushing with BBQ sauce every 10 minutes until done.
08 - Remove chicken from heat and let rest for 5 minutes to allow juices to redistribute. Serve with additional BBQ sauce on the side if desired.

# Expert Tips:

01 -
  • The skin gets irresistibly crispy while the meat stays incredibly juicy inside
  • You can grill or bake it depending on your mood and weather
  • The homemade spice blend beats any store-bought marinade Ive tried
02 -
  • Soggy skin happens when you skip the pat-dry step or grill cold chicken straight from the fridge
  • Sugar burns quickly so keep an eye on the chicken once you start applying the BBQ sauce
  • Using boneless thighs cuts cooking time significantly but you will miss out on that extra flavor from the bones
03 -
  • Room temperature chicken cooks more evenly and prevents that dry-outer, raw-outer problem
  • Letting the chicken rest before saucing prevents the sauce from sliding right off
  • A splash of liquid smoke in the marinade adds authentic smokiness even when oven baking

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