Grilled BBQ Chicken Thighs reward patience and care with the juiciest, tenderest chicken you could ever dream of! Slow grilled and slathered in barbeque, this chicken is bursting with smoky, sweet, and savory flavors. This dish practically screams summertime cookout and will win the taste test against other grilled chickens every time. Grilled BBQ Chicken Thighs are guaranteed to be a crowd favorite—even if you’re just cooking for one or two!
Ingredients
• extra-virgin olive oil or vegetable oil, to taste • 4 pounds chicken thighs, bone-in and skin-on • salt, to taste • 1 cup barbecue sauce, plus more to tasteDirections
Preheat the grill on medium
Pour the olive oil onto the chicken thighs.
Sprinkle the salt on every side of the chicken.
Lay the chicken thighs skin side down and sear the chicken where you placed your charcoal; the skin should noticeably sear.
Keep the grill uncovered for at least 5-10 minutes.
Once the chicken is seared on one side, turn the chicken over and move it to the cool spot on the grill. If you are using a gas grill, keep the flame on one side of the grill, move the chicken to the cool side, and avoid making contact with the flame.
Reduce the temperature to low or medium heat (between 250 degrees F and 275 degrees F, but no higher than 300 degrees F).
Cover the grill and let the chicken cook for 20-30 minutes.
Turn the chicken over and coat it with the barbecue sauce.
Cover the grill and let them cook for 15-20 minutes.
Repeat this process and cook for another 10-30 minutes.
The timing varies depending on how cold your chicken initially was, your grill set-up, and the size of your chicken thighs. Small pieces may be done faster than larger ones, so keep a low grill temperature to ensure the chicken cooks slowly throughout.
Continue cooking until the chicken reaches 165 degrees F.
Finish the chicken by searing, skin side down, on the hot side of the grill until blackened slightly or crispy, about 1-2 minutes.
Use a clean brush to coat the cooked chicken thighs with more of the barbecue sauce.
Serve!
