If there’s one recipe I reach for when I want something easy, crowd-pleasing, and downright crave-worthy, it’s these BBQ grilled chicken thighs. They’re juicy, smoky, saucy, and just the right amount of sticky. Whether it’s a weeknight dinner or a sunny Saturday backyard hang, this one hits the sweet spot every time.
Why You’ll Love This Recipe
My family lives for grilling season, and these chicken thighs are always the first to fly off the platter. I started making them during my personal chef days because they’re practically foolproof and bursting with flavor. Now, they’re a summer staple at my house—and I think they’ll become one at yours, too!
- Super juicy thanks to dark meat thighs
- Sweet, tangy, smoky BBQ flavor
- No marinade required—just a quick dry rub!
- Perfect for meal prep or feeding a crowd
- Easy to adapt with different sauces or serving styles
Ingredients Breakdown
Essentials
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 ½ tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup BBQ sauce (your favorite brand or homemade)
Pro Tips
- Go for boneless chicken thighs for quicker cooking—but bone-in works great too, just add a little time.
- If your BBQ sauce is very sweet, pull back slightly on the olive oil to help it caramelize better.
- Try a combo of regular and smoked paprika for extra depth.
Step-by-Step Instructions
- Preheat your grill to medium-high heat (around 400–425°F).
- Pat the chicken thighs dry with a paper towel, then drizzle with olive oil.
- In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and pepper.
- Rub the spice mix all over the chicken, making sure it’s well coated.
- Place the chicken on the grill, smooth side down. Grill for 5–6 minutes per side with the lid closed.
- During the last 2–3 minutes of cooking, brush each side with BBQ sauce and grill until caramelized.
- Check for doneness—the chicken should reach an internal temp of 165°F.
- Remove from heat and let rest for 5 minutes before serving. Add an extra drizzle of BBQ sauce if desired!
Chef’s Tips and Tricks
- Always let grilled meat rest before slicing—this helps seal in all those juices.
- Don’t over-glaze too early or you’ll risk burnt sauce (we save it for the grand finale!).
- Use an instant-read thermometer for perfect cooking every time.
Recipe Variations and Serving Suggestions
- Spicy BBQ: Add chili powder and cayenne to the rub or use a spicy BBQ sauce.
- Asian flair: Swap BBQ sauce for teriyaki or Korean gochujang glaze.
- Taco night: Slice and serve in tortillas with slaw and avocado.
- Summer salad: Serve cold over a big leafy green salad with corn and creamy dressing.
- Wrap it up: Add sliced chicken to wraps or sandwiches with pickles and onions.
FAQs
Can I make this with bone-in chicken thighs?
Yes! Just increase the grill time by about 5–7 minutes total, and make sure to check for doneness with a thermometer.
What’s the best BBQ sauce to use?
Whatever you love! I like a classic sweet-and-smoky flavor, but it also works great with honey bourbon or vinegar-based sauces.
Can I bake this instead?
Absolutely—bake at 425°F for about 25–30 minutes, then brush with BBQ sauce and broil for 2 minutes to caramelize!
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 2 lbs boneless, skinless chicken thighs
- 2 tbsp olive oil
- 1 ½ tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- ½ cup BBQ sauce
Instructions:
- Preheat grill to 400–425°F.
- Rub chicken with oil and season with spice blend.
- Grill 5–6 minutes per side. Brush with BBQ sauce in final minutes and cook until internal temp is 165°F.
- Rest 5 minutes and serve with extra sauce if desired.
Nutrition: ~280 calories per serving
If you try this recipe, I’d love to hear about it! Leave a comment below, share it on Instagram and tag me @thekitchensaid—because nothing makes me happier than seeing your creations in your kitchen!
