How to Make BBQ Chicken Thighs

Grilling chicken thighs is a fantastic way to enjoy flavorful, juicy meat. Here are some key tips to keep them moist and delicious:

1. Choose Bone-In, Skin-On Thighs

Bone-in, skin-on chicken thighs retain moisture better than boneless, skinless ones. The bone helps conduct heat evenly, while the skin protects the meat from drying out and adds flavor.

2. Marinate or Brine

Marinating chicken thighs infuses them with flavor and helps keep them moist. A simple marinade with olive oil, lemon juice, garlic, herbs, and spices works wonders. Alternatively, a brine made with water, salt, sugar, and spices can lock in moisture.

3. Preheat the Grill

Ensure your grill is preheated to medium-high heat before adding the chicken. This helps to sear the thighs, locking in their juices right from the start.

4. Indirect Heat

Start the chicken thighs over direct heat to get a nice sear, then move them to indirect heat to finish cooking. This method prevents burning while allowing the thighs to cook through without drying out.

5. Don’t Flip Too Often

Flipping the chicken too frequently can cause it to lose moisture. Let it sit on each side long enough to develop a good sear before turning.

6. Use a Meat Thermometer

Cook chicken thighs to an internal temperature of 165°F (74°C). Using a meat thermometer ensures they are cooked through without being overdone.

7. Rest After Cooking

Allow the chicken thighs to rest for about 5 minutes after grilling. This helps the juices redistribute within the meat, making each bite succulent and moist.

8. Baste with Sauce

Basting the chicken with a sauce during the last few minutes of grilling adds flavor and helps keep the exterior moist. Be careful not to add sauce too early to avoid burning.

9. Cover with Foil

If you’re grilling a large batch, you can cover the cooked thighs with aluminum foil to keep them warm and moist while the rest finish cooking.

By following these steps, you can enjoy perfectly grilled chicken thighs that are juicy and full of flavor every time.

Grilling chicken thighs can be tricky. It is easy to burn the outside and under-cook the inside. Here is how we grill our chicken thighs. I hope this is of value to you. We made a huge batch and used the left overs to make BBQ chicken pizza the following day. Here is what you will need for these:

30 chicken thighs – or less if desired
¾ cup brown sugar
1 tsp garlic powder
1 TBS paprika
½ tsp ground cinnamon
1 tsp cayenne pepper
2 tsp salt
1 tsp black pepper
BBQ Sauce of choice

Rinse and pat dry the chicken. Place in a platter.

Mix all of the dry ingredients in a bowl. Rub the chicken well, on all sides. Set aside and allow marinating for about 30 to 40 minutes.

Heat your grill on high. Sear the thighs on both sides and reduce the heat. Cover the grill and cook for about 30 minutes. If you are using a charcoal grill, pile all of the coals on one side and cook the chicken indirectly.

After about 30 minutes, smear the thighs with BBQ sauce. Cook for an extra 10 minutes and remove from grill. Thighs should register 170 degrees on a meat thermometer. Serve.

You can keep excess rub in a sealed container, in a dry, cool place, for about 2 months.

Print the BBQ Chicken Thighs Recipe Here