Print

BBQ Chicken Thighs (Grill or Oven)

A plate piled high with juicy, caramelized BBQ Chicken Thighs featuring a dark, sticky glaze and char marks.
Print Recipe

Simple recipe for making sweet and smoky BBQ chicken thighs using either a grill or an oven.

Ingredients

Scale
  • 2.5 lbs Chicken Thighs Boneless Skinless
  • 2 tablespoon Brown Sugar
  • 2 teaspoon Kosher Salt
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Chili Powder
  • 3 tbsp Avocado Oil
  • 1 cup Homemade Southern BBQ Sauce

Instructions

  1. Add chicken thighs to a large bowl and top with brown sugar, kosher salt, garlic powder, onion powder, smoked paprika, chili powder and avocado oil. Mix it all up and marinate for at least 4 hours up to overnight.
  2. Remove from the fridge 30 minute before grilling or baking.
  3. For the Grill: Preheat your grill over medium-high heat. Add chicken thighs to the grill plates and drop it to medium heat and close the lid. Cook for a few minutes on each side until they start to char and get grill marks. Once cooked almost all the way through, baste the top and bottom of each piece of chicken with bbq sauce and place them in indirect heat. Let the bbq sauce absorb into the chicken and finish cooking until the internal temperature registers at 175-190 degrees F. Pull the chicken and serve with more BBQ sauce.
  4. For the Oven: Preheat your oven to 400F degrees. Add half of your bbq sauce to the marinated chicken thighs and toss until coated. Place chicken thighs in a single layer on an aluminum foil lined rimmed baking sheet, making sure they are evenly spaced apart. Bake the chicken for 20-25 minutes, or until the internal temperature reaches 175-190 degrees F. Once cooked through, add more bbq sauce and place under the broiler for the last 2-3 minutes of cooking. Watch closely to prevent burning.
  5. Once done, remove the BBQ chicken thighs from the heat and let them rest for a few minutes before serving with the remaining BBQ sauce.

Notes

  • For best results when grilling, use indirect heat for the final stage after basting with sauce to prevent burning the sugar in the BBQ sauce.
  • When baking, use a meat thermometer to check for doneness; the internal temperature for dark meat should reach 175-190 degrees F.
  • Allowing the chicken to rest for a few minutes after cooking helps the juices redistribute.

Nutrition

Keywords: BBQ Chicken Thighs, Grilled Chicken, Baked Chicken, Sweet Smoky BBQ, Family Dinner, Summer Meal

Find it online: https://www.meltitclean.com/bbq-chicken-thighs-grill-or-oven-recipe/