Mouthwatering BBQ Chicken Thighs (Print Version)

Tender chicken thighs in smoky tangy barbecue sauce, grilled or oven-baked to perfection.

# What You'll Need:

→ Meats

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

→ Marinade & Sauce

02 - 1/2 cup barbecue sauce
03 - 2 tablespoons olive oil
04 - 1 tablespoon apple cider vinegar
05 - 1 tablespoon brown sugar
06 - 2 teaspoons smoked paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper

# Directions:

01 - Pat the chicken thighs completely dry using paper towels to ensure proper seasoning adhesion and crisp skin development.
02 - Whisk together olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper in a large bowl until the sugar dissolves and spices are evenly distributed.
03 - Add the chicken thighs to the bowl and toss thoroughly to coat each piece evenly with the spice mixture. Allow to marinate for a minimum of 15 minutes, or up to 4 hours refrigerated for deeper flavor penetration.
04 - Preheat grill to medium-high heat or set oven to 400°F, ensuring proper temperature for achieving crispy, well-cooked chicken.
05 - Place chicken thighs skin-side down on the preheated grill. Cook for 6 to 7 minutes until the skin is well-marked and crispy. Flip each thigh and brush generously with barbecue sauce.
06 - Continue grilling for an additional 25 to 30 minutes, turning and basting with more barbecue sauce every few minutes, until the internal temperature reaches 175°F and the exterior is lightly caramelized and charred.
07 - Arrange marinated chicken thighs on a foil-lined baking sheet, skin-side facing up. Roast for 30 to 35 minutes, brushing with barbecue sauce every 10 minutes, until the skin is caramelized and the internal temperature reaches 175°F.
08 - Remove the cooked chicken from the heat and let rest for 5 minutes to allow the juices to redistribute throughout the meat. Serve with additional barbecue sauce on the side if desired.

# Expert Tips:

01 -
  • The skin gets irresistibly crispy while the meat stays impossibly juicy
  • Everything comes together with ingredients you probably already have
  • Works beautifully whether you are grilling outside or roasting inside
02 -
  • Patting the chicken completely dry is the single most important step for crispy skin
  • The sugar in the marinade can burn quickly, so watch closely toward the end
  • Using a meat thermometer takes all the guesswork out of doneness
03 -
  • Room temperature chicken cooks more evenly, so take it out of the refrigerator about 30 minutes before cooking
  • A splash of liquid smoke in the marinade creates an authentic smoky flavor even without a grill

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