BBQ Grilled Chicken Thighs
These grilled BBQ chicken thighs are made with boneless skinless chicken thighs, a smoky dry rub, and barbecue sauce brushed on at the end for juicy chicken with sticky, caramelized edges.
Servings: 6 servings
Ingredients
Chicken
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon olive oil
Dry Rub
- 2 teaspoons kosher salt
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
- 1/2 teaspoon mustard powder
- 1/4 teaspoon cayenne pepper optional
BBQ Sauce
- 3/4 cup barbecue sauce
Instructions
- Preheat the grill to medium-high heat, around 400°F.
- Pat the chicken thighs dry with paper towels, then place them in a large bowl. Drizzle with olive oil and toss to coat.
- In a small bowl, combine the kosher salt, smoked paprika, garlic powder, onion powder, chili powder, black pepper, brown sugar, mustard powder, and cayenne pepper.
- Sprinkle the seasoning mixture evenly over the chicken thighs and toss until fully coated.
- Place the chicken thighs directly onto the grill grates. Grill for 5-6 minutes on the first side with the lid closed.
- Flip the chicken and continue cooking for another 4-5 minutes.
- Once the chicken is nearly cooked through, brush a layer of barbecue sauce over the chicken. Flip and brush the other side. Continue grilling for 1-2 minutes per side, brushing with more sauce as desired, until the sauce becomes sticky and lightly caramelized.
- Remove the chicken from the grill once it reaches an internal temperature of 165°F. Let the chicken rest for 5 minutes before serving.
Video
Notes
- Barbecue sauce: Use a thicker barbecue sauce you already like since the flavor is prominent and it will cling to the chicken better on the grill.
- Cayenne: Optional. Leave it out for a milder version.
- Don’t sauce too early: Wait until the chicken is nearly cooked through before brushing on the barbecue sauce so the sugars don’t burn.
- Chicken size varies: Smaller or thinner thighs may finish a little sooner, so check them individually with an instant-read thermometer.
- Doneness: Remove the chicken from the grill once the thickest part reaches 165°F.
Nutrition
Serving: 1serving | Calories: 272kcal | Carbohydrates: 17g | Protein: 30g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1285mg | Potassium: 493mg | Fiber: 1g | Sugar: 13g | Vitamin A: 580IU | Vitamin C: 0.4mg | Calcium: 33mg | Iron: 2mg