BBQ Chicken Thighs
Juicy, bone-in chicken thighs are grilled over two-zone heat until the skin renders golden and crisp, then glazed with barbecue sauce in the final minutes for sticky, caramelized char. Reliable, weeknight-friendly, and always a crowd pleaser.
By YumYum Editorial · BBQ & Grilling
Prep: 15 min · Cook: 35 min · Total: 50 min · Serves 4
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper (optional)
- 1 cup barbecue sauce, divided
- 2 tbsp apple cider vinegar
Instructions
- Pat chicken thighs dry and trim excess skin overhang. Rub with olive oil.
- In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, pepper, and cayenne. Coat the thighs evenly on all sides, including under the skin.
- Preheat the grill for two-zone cooking: one side on high heat (450°F), one side on low/indirect heat (300°F).
- Sear the thighs skin-side down over direct heat for 4-5 minutes until skin is crisp and grill-marked.
- Flip and move to the indirect side, skin-side up. Cover and cook 20-25 minutes until internal temperature reaches 165°F.
- Whisk 2 tbsp apple cider vinegar into 1/2 cup barbecue sauce and brush over the thighs during the last 10 minutes of cooking, turning once.
- Move thighs back over direct heat for 1-2 minutes per side to caramelize the glaze, watching closely to avoid burning.
- Rest 5 minutes, then serve with the remaining barbecue sauce on the side.