Our Best Grilled BBQ Chicken Thighs
Flavor-packed grilled chicken thighs are prepared with a zesty marinade and a sweet and savory homemade barbecue sauce, resulting in a tender and juicy dish.
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Instructions
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Pat 4 pounds bone-in, skin-on chicken thighs dry.
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Whisk 1/2 cup olive oil, 3 tablespoons white vinegar, 1 tablespoon fine salt, 1 tablespoon granulated sugar, and 1 teaspoon red pepper flakes in a large bowl.
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Place chicken in a resealable bag, pour marinade over, seal, and turn to coat; refrigerate for 4 to 6 hours or overnight.
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Combine 1 cup ketchup, 1/4 cup white vinegar, 1/4 cup packed brown sugar, 2 tablespoons sweet paprika, 1 tablespoon olive oil, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon cayenne pepper (if using), and 1/2 teaspoon fine salt in a small saucepan.
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Bring the sauce to a boil, then reduce to a simmer for 15 minutes, stirring occasionally.
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Remove sauce from heat, cool for 10 minutes to thicken, then cover and set aside (if making in advance, cool completely and store, bringing to room temperature before use).
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Heat a grill to medium-low (about 300 F).
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Remove chicken from marinade, discard marinade, and place chicken thighs skin-side down on the heated grill.
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Cook for about 30 minutes with the lid down, turning occasionally.
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During the last 20 minutes of cooking, brush sauce over the chicken until it reaches an internal temperature of 165 F and the sauce is sticky.
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Remove cooked chicken from heat, place on a platter, tent with foil, and let rest for 10 minutes.