This BBQ evening supper pairs smoky grilled chicken thighs with buttery corn and cool, tangy cabbage slaw. A quick homemade barbecue sauce gives the chicken a glossy finish, while the sides cook or chill alongside it for a relaxed meal with little last-minute work.
Ingredients
- 8 bone-in, skin-on chicken thighs, about 2½ lb (1.1 kg)
- 1 tbsp (15 ml) neutral oil, such as canola or avocado oil
- 1 tsp (6 g) fine salt
- 1 tsp (2 g) black pepper
- 2 tsp (5 g) paprika
- 1 tsp (3 g) garlic powder
- ½ cup (120 g) ketchup
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (25 g) packed light brown sugar
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) yellow mustard
- ½ tsp (1 g) smoked paprika
- 4 ears corn, husks and silk removed, about 1½ lb (680 g) total
- 2 tbsp (28 g) butter, softened
- 4 cups (280 g) thinly sliced green cabbage
- 1 medium carrot, about ¾ cup (75 g) grated
- ⅓ cup (75 g) mayonnaise
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (4 g) granulated sugar
- ¼ tsp (about 0.5 g) celery seed, optional
- ¼ tsp (1.5 g) fine salt for the slaw, plus more to taste
- 1 lime, cut into 4 wedges, optional
Instructions
- Mix the slaw. In a large bowl, stir together the mayonnaise, 1 tablespoon (15 ml) cider vinegar, sugar, celery seed if using, and ¼ teaspoon (1.5 g) salt. Add the cabbage and grated carrot, then toss until the vegetables are lightly coated. Cover and refrigerate while you grill. Give it another toss just before serving; taste and add a little salt or vinegar if it needs a brighter finish.
- Make the barbecue sauce. In a small saucepan, combine the ketchup, 2 tablespoons (30 ml) cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, and smoked paprika. Bring to a gentle simmer over medium-low heat, stirring, and cook for 4 to 5 minutes until glossy and slightly thickened. Take it off the heat and set aside. Keep this sauce separate from anything that touches raw chicken.
- Season the chicken and prepare the grill. Pat the thighs dry with paper towels; dry skin browns more readily than damp skin. Rub them with the oil, then season all over with the salt, pepper, paprika, and garlic powder. Set up a grill for two heat zones: a medium-hot direct area and a cooler indirect area. For a gas grill, heat one side and leave the other burner off; for charcoal, bank the coals to one side. Preheat the grill with the lid closed for about 10 minutes, bringing the grate to medium heat. The preheat is included in the cook time.
- Grill the chicken. Arrange the thighs skin-side down over the direct-heat area. Grill with the lid closed for 5 to 7 minutes, checking for flare-ups and moving a piece to the cooler side if fat drips cause flames. Turn the thighs and move them to indirect heat. Close the lid and cook for about 20 to 25 minutes, turning once if needed for even cooking. Thigh size and grill heat vary, so use a thermometer rather than relying only on the clock.
- Grill the corn and glaze. Put the corn over direct heat when the chicken has about 12 minutes left. Turn the ears every few minutes until lightly charred in spots and tender, usually 10 to 12 minutes; move them to indirect heat if they brown too quickly. Brush the chicken with barbecue sauce during its final 5 to 7 minutes, turning once and adding another thin coat. The USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C); check the thickest part of each thigh with a food thermometer, without touching the bone. If a thigh is below temperature, continue cooking and check again.
- Rest and finish. Transfer the cooked chicken to a clean platter and let it rest for 5 minutes. Spread the softened butter over the hot corn and season with a pinch of salt. Serve the chicken and corn with the chilled slaw and lime wedges, if using. Put any remaining barbecue sauce on the table in a clean bowl.
Tips
- Manage grill flare-ups: Chicken skin releases fat, so a two-zone fire is useful even if the grill is small. If flames rise, move the thighs to indirect heat and close the lid briefly. Do not pour water onto hot coals; it can scatter ash and disrupt the fire.
- Use a thermometer: Check more than one thigh, especially if they vary in size. Insert the probe into the thickest meaty part without touching bone. If some pieces finish sooner, take them off as they reach 165°F (74°C) and keep them loosely covered while the others finish.
- Adjust the sauce to your pantry: If you do not have Worcestershire sauce, use 1 tablespoon (15 ml) soy sauce. It gives the sauce a saltier, more savory flavor, so taste before adding any extra salt. For a less sweet sauce, reduce the brown sugar to 1 tablespoon (12 g).
- Keep the slaw crisp: Slice the cabbage fairly thinly and refrigerate the dressed slaw while the grill heats. If you want a crunchier texture, mix the vegetables and dressing shortly before serving instead of letting them sit for the full cooking time.
Serving Suggestions
Serve this as a complete family-style supper: pile the glazed thighs on a platter, place the corn alongside, and bring the slaw to the table in its own bowl. The cool, lightly tart slaw balances the sweet-smoky sauce, while corn gives the plate a simple summer-grill feel. Set out extra sauce separately so diners can add it to taste rather than coating every piece heavily.
For a more substantial evening meal, add baked potatoes, grilled zucchini, or a bowl of cooked rice. If you are feeding a group, keep the chicken warm on the cooler side of the grill while the corn finishes, but do not leave cooked food sitting out for more than 2 hours. A small serving of pickles or sliced tomatoes also works well, especially if you want another crisp, fresh element without adding much cooking.
Variations
Use boneless thighs: Boneless, skinless thighs cook faster and are easier to serve, though they will not have the same crisp skin. Grill them over medium heat, turning as needed, and begin checking their temperature after about 12 minutes. Cooking time depends on thickness; the safe minimum remains 165°F (74°C).
Change the barbecue flavor: For a sharper sauce, add another teaspoon of cider vinegar. For a little heat, stir in ¼ teaspoon cayenne or a few drops of hot sauce. A teaspoon of honey can replace some of the brown sugar, but the sauce may brown more quickly, so keep the chicken over indirect heat after glazing.
Make it dairy-free: Omit the butter on the corn and brush it with 1 teaspoon (5 ml) olive oil instead. The corn will be less rich, but still smoky and tender. For a dairy-free slaw, use a mayonnaise that is labeled dairy-free; check its ingredient label if cooking for someone with an allergy.
Try another side: Swap the corn for thick slices of zucchini or bell pepper, brushed lightly with oil and grilled until tender with browned edges. Grill vegetables in a basket or on a clean section of the grate so they do not fall through. The slaw and chicken quantities remain unchanged.
Storage and Reheating
Refrigerate leftover chicken, corn, and slaw within 2 hours of cooking, storing them in separate airtight containers. Cooked chicken and corn keep for 3 to 4 days in the refrigerator. For best texture, eat the slaw within about 3 days; it softens as it sits. Keep leftover sauce in a clean, covered container and use it within 3 to 4 days.
Reheat chicken covered in a 325°F (163°C) oven with a tablespoon of water in the dish to help prevent it from drying out, or warm individual portions in the microwave. Reheat leftovers to 165°F (74°C), checking with a food thermometer. The skin will soften during reheating; briefly placing the chicken under a broiler can crisp it again, but watch closely because the sauce can burn. Warm corn in the microwave or in a covered skillet. Slaw is best served cold and should not be reheated. Freeze cooked chicken in a freezer-safe container for up to 2 to 3 months for best quality; thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I make this BBQ supper on a gas grill?
Yes. Use one burner to create the hot, direct side and leave another burner off for indirect cooking. Keep the lid closed as much as possible so the grill holds a steady temperature, and move the chicken away from flare-ups rather than letting the sugary glaze scorch.
Can I prepare any parts ahead?
You can make the sauce up to 3 days ahead and keep it covered in the refrigerator. The slaw can also be mixed a few hours before dinner, though it will soften the longer it sits. For the crispest result, prepare the vegetables and dressing separately, then toss them together while the chicken rests.
How can I tell if chicken thighs are done without cutting them open?
Use an instant-read food thermometer in the thickest part of each thigh, avoiding the bone. Poultry is safely cooked at 165°F (74°C), the USDA FSIS safe minimum. Color and clear juices are not reliable substitutes for a thermometer, and bone-in thighs can take different amounts of time depending on their size and the grill.
Can I cook the chicken in the oven instead?
Yes. Arrange the seasoned thighs skin-side up on a foil-lined, rimmed baking sheet and roast at 425°F (220°C) until they reach 165°F (74°C), often about 35 to 45 minutes depending on size. Brush with sauce during the final 5 to 7 minutes. The skin may not taste as smoky as grilled chicken, but the sauce, corn, and slaw still make a balanced supper.
What should I do if it rains or I do not have a grill?
Use the oven method above for the chicken, then cook the corn in a grill pan or a hot skillet, turning it until tender and browned in spots. You can also microwave the corn in its husk, then remove the husk carefully and add butter. The meal remains practical even without outdoor grilling.
Can I use bottled barbecue sauce?
Yes. Use about ½ cup (120 ml) of your preferred sauce in place of the homemade sauce. Brush it on only during the last 5 to 7 minutes because many bottled sauces contain sugar and can burn over direct heat. Keep a little extra in a clean serving dish rather than reusing sauce that has contacted raw chicken.
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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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