|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 47g||60%|
|Saturated Fat 12g||58%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||4%|
|Total Sugars 14g|
|Vitamin C 1mg||7%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chicken thighs are the juiciest, most flavorful part of the chicken—and they're less expensive than chicken breasts. However, chicken thighs are often overlooked, but their dark meat has much more flavor and they are easier to cook because they don't dry out as easily. Take it a step further, and when the bone is left in, they taste even better. But you have to treat them right when you cook them, and this easy grilled BBQ chicken recipe does just that.
The chicken is first marinated in a mix of olive oil, vinegar, and spices and then grilled. During the final stages of cooking, you continue to brush it with a sweet-and-spicy barbecue sauce, which you make from scratch. As the sauce cooks, it reduces to a pleasantly sticky consistency—just like a good barbecue sauce should. Serve it with your favorite sides, such a grilled or boiled corn on the cob, baked beans, or coleslaw.
If you don't like to cook on the grill or you don't have access to one, check out the variation for baked barbecued chicken thighs following the recipe.
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"For this recipe, marinating the chicken as long as you can adds flavor and tenderizes the meat, too. Chicken thighs are great for grilling since they retain moisture and are practically foolproof. A simple, sweet, and spicy BBQ sauce adds another layer of "delicious." You'll want to keep this recipe in your rotation!" —Diana Andrews
4 pounds bone-in, skin-on chicken thighs
For the Marinade
1/2 cup olive oil
3 tablespoons white vinegar
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 teaspoon red pepper flakes
For the Barbecue Sauce
Make the Marinade
Gather the ingredients.
Pat the chicken thighs dry with a paper towel.
In a large bowl, whisk together olive oil, white vinegar, salt, granulated sugar, and red pepper flakes.
Place chicken thighs in a resealable plastic bag.
Pour marinade over top, seal bag, and turn to coat. Refrigerate for four to six hours, or up to overnight.
Make the Barbecue Sauce
Gather the ingredients.
Prepare the sauce by combining ketchup, white vinegar, brown sugar, sweet paprika, olive oil, chili powder, garlic powder, cayenne pepper, if using, and salt in a small saucepan.
Bring to a boil, then reduce to a simmer. Continue to simmer over low heat for 15 minutes, stirring occasionally.
Remove sauce from heat and allow to cool for 10 minutes to thicken; then cover and set aside. If making the sauce a day in advance, cool completely and store in an airtight container in the refrigerator. Bring the sauce to room temperature before finishing the recipe, but do not boil or overheat it.
Grill the Chicken
Heat a grill on medium-low heat to about 300 F. Remove chicken from marinade, discard remaining marinade, and place chicken thighs skin-side down on heated grill.
Cook for about 30 minutes with the lid down, turning occasionally.
During the last 20 minutes or so of cooking, brush sauce over the chicken until the meat reaches an internal temperature of 165 F and the sauce has cooked down to a sticky consistency. Make sure to test more than one piece for consistency.
Once cooked through, remove the chicken from the heat and place onto a large platter. Tent with aluminum foil and let rest for 10 minutes.
Baked BBQ Chicken Variation
Not everyone owns a grill or likes to grill. Or you may want to make this in the winter but don't want to be outside in the cold. That's where this baked version of BBQ chicken steps in. Heat the oven to 400 F. Lightly coat a 13 x 9-inch pan with cooking spray. Remove thighs from marinade, discarding remaining marinade, and place thighs skin-side down in the pan. Bake for 20 minutes. Reduce heat to 375 F. Carefully pour off any accumulated fat and drippings and brush barbecue sauce over thighs. Using tongs, flip thighs over and brush the tops with barbecue sauce. Continue to cook for another 15 minutes, basting with barbecue sauce every five minutes. When an instant-read thermometer registers 165 F, the thighs are done.
The sauce can be changed up with any of these variations:
- Simple BBQ Chicken Sauce: Easy to make and packed with flavor.
- Alabama White BBQ Sauce: Instead of a tomato base, mayonnaise forms a white base for a creamy, tangy, peppery sauce, with a rich flavor.
- North Carolina BBQ Sauce: This barbecue sauce includes cider vinegar, ketchup, brown sugar, Worcestershire sauce, butter, salt, and hot pepper sauce.
- Cornell BBQ Sauce: Cornell sauce differs from others because an egg is emulsified with the vinegar and oil, developing a thick consistency, similar to mayonnaise, that sticks to the chicken and tenderizes it.
- Bourbon BBQ Chicken Sauce: A deeply bold and rich sauce, bursting with sweet bourbon and tomato flavor.
- Apricot Chili Glaze: Rich with sweet apricot flavor and the boldness of chili sauce, soy sauce, and rice wine vinegar.
- Smoky Chicken Sauce: With Liquid Smoke as one of the ingredients, the sauce gets that delicious smoke flavor without actually a hint of smoke.
- Caribbean Chicken Sauce: A hint of jerk chicken components in this sauce adds a powerful kick. If Serrano peppers are too spicy, use jalapeños.
- Apple BBQ Sauce: Unsweetened applesauce is a delicious base for a barbecue sauce.
- Sweet Bourbon BBQ Sauce: Sweet, yet tangy, this option adds bourbon, maple syrup, and Dijon mustard to the usual ingredients.