Sweet and Smoky BBQ Chicken Thighs
Fire up the grill for these irresistible sweet and smoky BBQ chicken thighs—boldly flavored, quick to make, and perfect for summer. With a mouthwatering blend of brown sugar, smoked paprika, garlic, and a touch of heat, this recipe delivers tender, juicy results every time. Great for backyard cookouts, weeknight dinners, or meal prep.
Ingredients
- 2 lbs boneless skinless chicken thighs
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 tsp smoked paprika
- ½ tsp onion powder
- ½ tsp black pepper
- Salt to taste
BBQ Glaze:
- ½ cup ketchup
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- ½ tsp chili powder
- 1 tsp mustard optional
Instructions
- Prep the Chicken: Pat chicken thighs dry and place in a bowl. Toss with olive oil, garlic, paprika, onion powder, pepper, and salt.
- Make the Glaze: In a small saucepan over low heat, mix ketchup, honey, vinegar, Worcestershire, chili powder, and mustard. Simmer 5–7 minutes until thickened.
- Grill: Preheat grill to medium-high. Place chicken thighs on the grates and grill for 5–6 minutes per side.
- Glaze & Finish: Brush BBQ glaze over the chicken and grill another 2–3 minutes until caramelized and cooked through.
- Rest & Serve: Let rest for 5 minutes before slicing or serving whole.
Notes
Secret Tips for the Best Sweet and Smoky BBQ Chicken Thighs
- Marinate for Maximum Flavor: Don’t rush the marinade. Let the chicken thighs soak in the smoky BBQ marinade for at least 4 hours—or overnight if possible. This lets the sweet brown sugar, smoked paprika, and garlic powder fully penetrate the meat for deep, bold flavor in every bite. A good grilled chicken thigh marinade is key to next-level taste.
- Use Bone-In, Skin-On for Extra Juiciness: For truly juicy grilled chicken thighs, bone-in, skin-on cuts lock in moisture better than boneless. The skin also helps achieve that crave-worthy crispy exterior when grilled over medium-high heat.
- Control the Heat Zones: Set your grill with two heat zones: direct and indirect. Start the BBQ chicken with brown sugar and paprika over indirect heat to cook through, then move it to direct heat to caramelize the sugars and get that perfect sticky char.
- Don’t Flip Too Soon: Be patient when grilling. Let the chicken naturally release from the grates before flipping. This prevents tearing and helps build a better crust—especially important for a low carb grilled chicken dinner that still feels indulgent.
- Brush Sauce at the End: Apply additional sweet and smoky BBQ sauce only in the last few minutes of grilling. This prevents burning the sugars while still delivering that glossy, finger-licking finish.
- Let It Rest Before Serving: Once you’ve pulled the chicken from the grill, tent it with foil and let it rest for 5–7 minutes. This allows juices to redistribute, keeping the thighs moist and flavorful—essential for any easy summer BBQ chicken recipe.
- Pair Smart with Sides: Want to keep your meal low carb or gluten-free? Serve these BBQ chicken thighs with grilled zucchini, cauliflower rice, or a crisp summer slaw. For heartier appetites, corn on the cob or a cheesy baked potato does the trick.
- Double the Batch for Meal Prep: These sweet and smoky BBQ chicken thighs reheat beautifully, making them perfect for meal prep. Store extras for salads, wraps, or sandwiches throughout the week.