This barbecue grilled chicken recipe pairs juicy, bone-in chicken thighs with a tangy, lightly sweet homemade BBQ sauce. It works on a gas or charcoal grill, and the sauce is brushed on near the end so its sugars turn glossy without scorching.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs, about 4 pieces
- 1 tbsp (15 ml) neutral oil, such as canola or avocado oil
- 1 tsp (6 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 1 tsp (3 g) smoked paprika
- ½ tsp (1 g) garlic powder
- ½ cup (120 ml) ketchup
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (30 ml) packed light brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) yellow mustard
- ¼ tsp (0.5 g) cayenne pepper, optional
Instructions
- Make the sauce. In a small saucepan, combine the ketchup, vinegar, brown sugar, Worcestershire sauce, mustard and cayenne, if using. Bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves. Simmer for 5 minutes, then take the pan off the heat. Set aside about ¼ cup (60 ml) of sauce for serving; keep the rest separate for brushing on the chicken.
- Season the chicken. Pat the thighs dry with paper towels. Rub them all over with the oil, then season with the salt, pepper, smoked paprika and garlic powder. Let them stand at room temperature while the grill heats, no longer than 20 minutes. Keep raw chicken and its utensils separate from the cooked food and serving sauce.
- Prepare the grill. Heat a gas grill to medium, about 375–400°F (190–205°C), or prepare a charcoal grill with a two-zone fire: hot coals on one side and a cooler area on the other. Clean and lightly oil the grates. The cooler zone gives you a place to finish cooking if the skin browns too quickly.
- Grill the chicken. Place the thighs skin-side down over the hotter area. Grill for 5–7 minutes, moving them if flare-ups occur, until the skin is browned but not blackened. Turn the chicken and grill for another 5 minutes. Move it to the cooler side, close the lid, and cook for about 15–20 minutes, turning once, until nearly done. Grill temperature and thigh size affect timing, so use a thermometer rather than relying on the clock.
- Glaze and check doneness. Brush the thighs with the reserved-for-cooking sauce and turn them every 2–3 minutes for about 6–8 minutes, applying another thin coat as needed. Avoid heavy layers, which can burn. Insert a food thermometer into the thickest part of each thigh without touching bone. USDA FSIS says poultry must reach a safe minimum internal temperature of 165°F (74°C). If a piece is below that temperature, continue cooking over the cooler zone and check again.
- Rest and serve. Transfer the chicken to a clean platter and let it rest for 5 minutes. Serve with the sauce set aside before cooking; never reuse sauce that touched raw chicken.
Tips
- Prevent flare-ups: Trim loose bits of skin and fat, keep a cooler grill zone ready, and move the chicken away from flames rather than letting it char.
- Keep the sauce from burning: Ketchup and brown sugar contain sugars that darken quickly. Apply the BBQ sauce only in the final minutes and turn the thighs frequently.
- Adjust the heat: Omit the cayenne for mild sauce, or add a pinch more for extra warmth. If you do not have smoked paprika, use regular paprika; the flavor will be less smoky.
- Cook safely: Use clean tongs and a clean platter for cooked chicken. Discard any sauce or marinade that has contacted raw poultry unless it is thoroughly cooked separately.
Serving Suggestions
Serve the chicken hot with extra BBQ sauce, corn on the cob, coleslaw or a green salad. Potato salad, baked beans and grilled vegetables also make easy sides for a cookout. For a simple plate, add rice or roasted potatoes to catch the savory juices. If serving outdoors, keep the chicken hot until the meal; do not leave perishable food at room temperature for more than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Variations
Boneless thighs: Use 2 lb (900 g) boneless, skinless thighs. Grill over medium heat, turning as needed, and start checking for 165°F (74°C) after about 12 minutes; actual time varies with thickness.
Chicken drumsticks: Substitute 2 lb (900 g) drumsticks and cook over indirect heat, turning occasionally, until each reaches 165°F (74°C). They may need several additional minutes because of their shape.
Different sauce profile: Replace the brown sugar with 2 tbsp (30 ml) honey for a floral sweetness, or use maple syrup for a warmer flavor. Both can scorch, so keep glazing to the final minutes.
No grill: Roast the seasoned thighs skin-side up on a foil-lined baking sheet at 425°F (220°C) until nearly cooked, about 30–35 minutes. Brush with sauce and roast for a further 5–8 minutes, checking each thigh with a thermometer for 165°F (74°C).
Storage and Reheating
Refrigerate leftover chicken within 2 hours of cooking, in a covered airtight container. It keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. Freeze for up to 3 months for best quality; thaw in the refrigerator before reheating. Reheat only the portions you plan to eat, using an oven set to 325°F (165°C) or a microwave, until the thickest part reaches 165°F (74°C). Add a spoonful of water or fresh sauce and cover loosely to help prevent drying. Discard chicken left at room temperature longer than 2 hours, or longer than 1 hour in temperatures above 90°F (32°C).
Frequently Asked Questions
Can I make the BBQ sauce ahead?
Yes. Make it up to 3 days ahead, cool it promptly, and refrigerate it in a covered container. Reheat gently or use it cold for glazing. Set aside a clean portion for serving before it comes into contact with raw chicken.
How can I tell when grilled chicken thighs are done?
Check each thigh in its thickest section with an instant-read food thermometer, avoiding the bone. Poultry needs to reach 165°F (74°C) under USDA FSIS guidance; color alone is not a reliable doneness test.
Can I use chicken breasts instead?
Yes, but breasts are leaner and can dry out if overcooked. Use pieces of similar thickness, cook over medium or indirect heat, and check frequently for 165°F (74°C). Brush them with sauce only near the end.
Why did my BBQ sauce burn?
The sugars in ketchup and brown sugar can scorch over direct high heat. Keep the grill at medium, apply thin coats only in the final minutes, and move the chicken to the cooler side if the sauce darkens too quickly.
Can I cook this without a two-zone grill?
On a gas grill, turn off one burner and cook the chicken over that unlit section after browning. With a single-zone grill, reduce the heat to medium-low and turn the thighs often, watching closely for flare-ups.
Can I use bottled BBQ sauce?
Yes. Use ½ cup (120 ml) of your preferred sauce and brush it on during the last 6–8 minutes of grilling. Check its sweetness and heat before adding extra seasoning, since bottled sauces vary.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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