Mouthwatering BBQ Chicken Thighs (Print)

Smoky, tangy-glazed chicken thighs, juicy and charred, ready from quick marinade to grill or oven in under an hour.

# What You 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 with paper towels to remove surface moisture.
02 - Combine olive oil, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper in a large mixing bowl. Add chicken thighs and toss until completely coated. Let marinate for a minimum of 15 minutes, or up to 4 hours for intensified flavor.
03 - Heat a grill to medium-high, or preheat an oven to 400°F.
04 - For grilling: Place chicken thighs skin-side down on the hot grill. Cook for 6 to 7 minutes, then flip. Brush generously with barbecue sauce and continue grilling, turning and basting often, until the meat is cooked through and lightly charred with an internal temperature of 175°F (approximately 25–30 minutes total). For oven method: Place thighs skin-side up on a foil-lined baking sheet. Roast for 30–35 minutes, brushing with barbecue sauce every 10 minutes.
05 - Allow chicken to rest for 5 minutes before plating. Serve with additional barbecue sauce if desired.

# Expert Advice:

01 -
  • You'll feel like a grill master even if the oven is doing all the work behind the scenes.
  • The smoky sauce caramelizes into a sticky glaze that's honestly addictive every time I make it.
02 -
  • Once I tried to rush the marinating—don't! Even a quick soak makes a world of difference.
  • Brushing with sauce several times while grilling is what makes that glossy, caramelized crust.
03 -
  • If you like a touch of extra smoke, a dash of liquid smoke in the marinade changes everything.
  • Stick a cast iron skillet under the chicken in the oven to catch and crisp drippings.

Go Back