American BBQ & Grill · Free
Sticky BBQ Grilled Chicken Thighs
Juicy bone-in chicken thighs grilled to crisp-skinned perfection and brushed with layers of sweet barbecue sauce. An easy weeknight cookout favorite that never disappoints.
****+
Prep 15 min · Cook 35 min
Method
Pat the chicken thighs dry with paper towels, then toss them with the olive oil to coat.
Mix the brown sugar, paprika, salt, garlic powder, onion powder, black pepper, and smoked paprika, then rub the seasoning all over the thighs and under the skin where you can.
Set up your grill for two-zone cooking with direct medium heat on one side and indirect heat on the other, targeting about 375 to 400 degrees F.
Place the thighs skin-side up on the indirect side, close the lid, and cook for 20 minutes to gently render the fat.
Move the thighs skin-side down to the direct-heat side and grill for 3 to 5 minutes until the skin is crisp and browned, watching for flare-ups.
Flip the thighs skin-side up and brush the tops generously with barbecue sauce.
Continue grilling, flipping and brushing on more sauce every few minutes, for about 6 to 8 minutes to build a sticky, glazed coating.
Check doneness with a thermometer inserted near the bone; the thighs are done at an internal temperature of 175 degrees F, which keeps dark meat tender.
Give the skin side one final minute over direct heat to set the glaze, watching closely so the sugar does not burn.
Transfer to a platter and rest for 5 minutes.
Serve with extra warm barbecue sauce on the side.
Chef's tips
- Thighs are far more forgiving than breasts and stay juicy even if slightly overcooked, making them ideal for beginners.
- Wait to add the sauce until the last stretch of cooking; sugary sauce added too early will scorch.
- Keep a spray bottle of water nearby to tame any grease flare-ups over the direct heat.
Cooking times vary by equipment -- cook to temperature and to taste.
