Smoky BBQ Chicken Thighs – Marinated and Grilled to Juicy Perfection
These smoky BBQ chicken thighs are marinated in a tangy, smoky blend of spices, grilled to crispy perfection, and glazed with your favorite BBQ sauce. Juicy on the inside with charred edges, they’re perfect for summer grilling, family dinners, and cookout-style celebrations.
Ingredients
- 2 lbs bone-in skin-on chicken thighs
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp onion powder
- ½ tsp cayenne pepper optional
- Salt and pepper to taste
For Brushing While Grilling:
- ½ cup BBQ sauce your favorite
- 1 tbsp honey optional
Instructions
- Marinate the Chicken:Whisk marinade ingredients in a bowl. Coat the chicken thoroughly and refrigerate for at least 4 hours.
- Preheat the Grill:Bring grill to medium-high (~375°F). Clean and oil the grates.
- Grill the Chicken:Place chicken skin-side down. Grill for 6–8 minutes, flip, grill 6–8 more. In the last 5 minutes, brush with BBQ sauce and flip once.
- Rest and Serve:Remove chicken, let rest 5 minutes. Serve hot with extra sauce.
Notes
Secret Tips for Smoky BBQ Chicken Thighs
- Score the Skin for Deeper Flavor Penetration: Lightly score the chicken skin (just a few shallow cuts) before marinating. This helps the smoky marinade seep deeper into the meat and crisps the skin beautifully on the grill.
- Use a Two-Zone Grill Setup: Grill the chicken over indirect heat first to cook it through gently, then finish over direct heat to caramelize the skin and glaze. This technique prevents burning and keeps the meat juicy.
- Smoke Boost with Wood Chips: Even without a smoker, you can mimic that deep BBQ flavor by wrapping soaked hickory or applewood chips in foil and placing them on the grill. It adds a subtle but unforgettable smoky depth.
- Brush Sauce in Layers: Instead of brushing all your BBQ sauce at once, apply it in thin layers during the last 5–7 minutes of grilling. This builds a sticky, lacquered crust that clings to the skin.
- Don’t Skip the Rest Time: Rest the grilled chicken for at least 5–7 minutes under foil after cooking. This locks in the juices and makes every bite more flavorful.
- Make It a Signature Marinade: Add a dash of Worcestershire sauce, a splash of pineapple juice, or a hint of ground mustard to the marinade to create a flavor profile all your own.
- Crisp Up Leftovers: Reheat leftovers in the air fryer at 375°F for 5–7 minutes. The skin re-crisps and the flavor intensifies—perfect for next-day sliders or wraps.
- Turn It Into BBQ Bowls: Shred leftover thighs and build BBQ bowls with garlic coconut rice, corn salsa, and grilled veggies for a whole new dinner twist.