Mouthwatering BBQ Chicken Thighs (Print Version)

Smoky, tangy-glazed chicken thighs, marinated then grilled or roasted until juicy with a light char.

# What You'll Need:

→ Meats

01 - 8 bone-in, skin-on chicken thighs

→ Marinade & Sauce

02 - 1/2 cup barbecue sauce
03 - 2 tablespoons olive oil
04 - 1 tablespoon apple cider vinegar
05 - 1 tablespoon brown sugar
06 - 2 teaspoons smoked paprika
07 - 1 teaspoon garlic powder
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon chili powder
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper

# How to Make It:

01 - Pat chicken thighs thoroughly dry using paper towels to ensure crisp skin.
02 - In a large mixing bowl, whisk together olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper. Add chicken thighs, turning to coat evenly. Marinate for at least 15 minutes or up to 4 hours under refrigeration for enhanced flavor infusion.
03 - Preheat grill to medium-high heat or preheat oven to 400°F.
04 - For grilling: Arrange chicken thighs skin-side down on the grill grate. Cook for 6 to 7 minutes, then flip. Brush generously with barbecue sauce. Continue grilling, turning and basting with additional sauce as needed, until the chicken is cooked through and skin is lightly charred, approximately 25 to 30 minutes total or until an internal temperature of 175°F is reached. For oven roasting: Place chicken thighs skin-side up on a foil-lined baking sheet. Roast for 30 to 35 minutes, brushing with barbecue sauce every 10 minutes during baking.
05 - Remove chicken from heat and rest for 5 minutes before serving. Present with extra barbecue sauce as desired.

# Expert Advice:

01 -
  • Let me share a secret: marinating even briefly gives chicken thighs an irresistible depth, and you can amp up the smoky flavor with a dash of smoked paprika.
  • Once you taste these tender, saucy thighs—grilled or oven-roasted—they tend to leap onto your regular dinner rotation.
02 -
  • Once, I rushed and skipped drying the chicken skin thoroughly—goodbye crispy skin, hello sadness.
  • Marinating for even just 15 minutes makes a visible difference, so don&apost be tempted to skip it, even if you&aposs pressed for time.
03 -
  • Let the chicken rest before slicing, or you&aposll watch all that goodness run onto the plate instead of staying inside.
  • If you want crisper skin, finish thighs skin-side-up directly over the flame or under the broiler for 2–3 minutes longer.

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