Mouthwatering BBQ Chicken Thighs (Printable)

Juicy chicken thighs with smoky BBQ glaze, ready in 50 minutes. Perfect for grilling or oven.

# 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

# Directions:

01 - Pat the chicken thighs dry with paper towels to ensure proper seasoning adherence and crisp skin.
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 to coat thoroughly. 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 or preheat oven to 400°F.
05 - Place chicken thighs skin-side down on the grill. Cook for 6–7 minutes until skin is crispy and marked. Flip and brush generously with BBQ sauce.
06 - Continue grilling for 25–30 minutes, turning and basting with additional BBQ sauce every few minutes until cooked through and slightly charred. Internal temperature should reach 175°F.
07 - For oven preparation, arrange marinated thighs on a foil-lined baking sheet, skin-side up. Roast for 30–35 minutes, brushing with BBQ sauce every 10 minutes until skin is caramelized and chicken reaches 175°F internally.
08 - Remove from heat and let chicken rest for 5 minutes to allow juices to redistribute. Serve with additional BBQ sauce on the side if desired.

# Expert Hints:

01 -
  • The skin gets irresistibly sticky and sweet while the meat stays incredibly juicy
  • Perfect for those nights when you want something impressive but effortless
02 -
  • Resist the urge to keep flipping the chicken too frequently or you will lose that beautiful caramelized crust
  • The chicken is done when it reaches 175°F internally, not when it looks done—trust the thermometer
03 -
  • Line your baking sheet with foil if you are using the oven to make cleanup practically effortless
  • Let the chicken rest uncovered for those last few minutes so the skin stays crispy instead of steaming

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