These grilled BBQ chicken thighs are seasoned with a simple dry rub, then cooked using a two-zone grilling method for crispy skin and tender, juicy meat. Brush them with BBQ sauce near the end for a sticky, caramelized finish without burning the sauce.

Love chicken on the grill? Try my grilled chicken thighs recipe or this easy grilled chicken breast, too!

Grilled BBQ chicken thighs glazed with sticky barbecue sauce and served with extra sauce for dipping.

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Key Takeaways: Grilled BBQ Chicken Thighs

  • Prep time: 5 minutes
  • Cook time: 25 minutes
  • Total time: 35 minutes
  • Servings: 6
  • Best chicken: Bone-in, skin-on thighs stay juicy while the skin gets crisp and lightly charred.
  • Two-zone grilling method: Start the chicken over direct heat, then move it to indirect heat so it cooks through evenly without burning.
  • BBQ sauce: Brush it on during the final few minutes so it becomes sticky and caramelized instead of scorched.
  • Difficulty: Easy

Why I Love This Recipe

I love how easy and flavorful these grilled BBQ chicken thighs are. A simple spice blend seasons the meat before it hits the grill, while the BBQ sauce adds a sweet, smoky finish.

The two-zone grilling method crisps the skin over direct heat before the thighs finish cooking more gently over indirect heat, keeping them tender and juicy without burning the sauce.

For another flavorful grilled dinner, try tropical Hawaiian huli huli chicken or make these sticky Asian chicken thighs.

Ingredient Notes

Grilled BBQ chicken thigh ingredients including chicken thighs, BBQ sauce, salt, pepper and olive oil.

Find the full printable recipe with directions below.

  • Chicken thighs: Bone-in, skin-on thighs stay especially juicy on the grill, while the skin protects the meat and becomes crisp over direct heat. Choose thighs that are similar in size so they cook evenly.
  • Olive oil: Helps the seasonings coat the chicken and keeps it from sticking to the grill grates.
  • Smoked paprika: This is optional, but it adds extra smoky flavor and gives the chicken a deeper color.
  • BBQ sauce: Use your favorite homemade barbecue sauce or store-bought sauce. A thicker sauce will cling to the thighs best. Brush it on near the end so the sugars caramelize without burning.

Variations

Feel free to play around with the seasonings. I find the simpler the better for this particular recipe, but there’s no rule against adding extra flavor!

  • Spice rub: Garlic powder, onion powder, chili powder, and other spices could be a great addition to your spice rub.
  • Brine: If you want to brine your chicken ahead of time, you can soak the pieces in buttermilk or this chicken marinade.
  • Oven baked: If the weather isn’t conducive to grilling, make baked BBQ chicken or oven baked chicken wings instead!

How to Grill BBQ Chicken Thighs

Raw chicken thighs in a bowl with dry rub on it.

Step 1: Pat the chicken dry with a paper towel and add the pieces to a large bowl. Coat with oil and seasoning and toss the chicken until completely coated. Use your hands to rub it in if you would like.

Chicken thighs skin down grilling over direct heat on the grill.

Step 2: Place chicken skin side down, over direct heat (where the flame is). Grill uncovered for 5-10 minutes until the skin is well seared.

Chicken thighs skin side up on the grill.

Step 3: Flip the chicken skin-side up and move to indirect heat. Brush each thigh with BBQ sauce, then close the grill and cook 2–5 minutes until the sauce caramelizes.

Brush BBQ sauce on grilled chicken thighs during last minutes of grilling.

Step 4: Transfer the grilled BBQ chicken thighs to a platter and let them rest for 5 minutes so the juices can redistribute. Serve with extra BBQ sauce, if desired.

For the Best BBQ Chicken Thighs Use the Two-Zone Grilling Method

Two-zone grilling gives you better control over how the chicken thighs cook. Start them over direct heat to crisp the skin and create those flavorful grill marks, then move them to the cooler side of the grill to finish cooking gently and evenly without drying out.

It also helps prevent the BBQ sauce from burning. Since most sauces contain sugar, brushing it on after the chicken moves to indirect heat allows it to become sticky and caramelized instead of scorched.

Recipe Tips

  • Make ahead: If you have time, sprinkle the spice rub over the chicken, working some underneath the skin if possible. Cover and refrigerate for at least 1 hour or overnight for even more flavor.
  • Preheat the grill: Let the grill fully preheat before adding the chicken so the skin sears instead of sticking to the grates.
  • Wait to add the sauce: BBQ sauce contains sugar and can burn quickly, so brush it on during the final few minutes of grilling. Serve more on the side if your family likes them more saucy.
  • Check for doneness: Chicken thighs can vary in size, so use a meat thermometer and cook until the thickest part reaches at least 165°F.

Grilled BBQ Chicken Thighs FAQs

Is it best to use a gas or charcoal grill?

Either grill works well, but a gas grill makes it especially easy to control the two heat zones. A charcoal grill adds more smoky flavor, but you will need to arrange the coals on one side to create direct and indirect heat.

Do I put BBQ sauce on chicken before grilling?

Wait until the chicken is nearly cooked before adding the BBQ sauce. Most sauces contain sugar and can burn over direct heat, so brush it on during the final few minutes over indirect heat to create a sticky, caramelized glaze.

Should you cover chicken thighs when grilling?

Yes, close the grill lid after moving the chicken thighs to indirect heat. This allows the grill to work like an oven so the chicken cooks through evenly while staying tender and juicy.

Grilled BBQ chicken thighs being basted with sauce.

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Want more BBQ chicken recipes? Try these BBQ chicken tacos, BBQ pulled chicken or BBQ chicken pizza next!

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Grilled BBQ chicken thighs glazed with sticky barbecue sauce and served with extra sauce for dipping.

Grilled BBQ Chicken Thighs

5 from 6 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 25 minutes
Rest Time: 5 minutes
Total Time: 35 minutes
Servings: 6
These grilled BBQ chicken thighs are seasoned with a simple spice rub, cooked using the two-zone method, then brushed with BBQ sauce for a tender, juicy, caramelized finish.
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Ingredients 

  • 4 pounds bone-in, skin-on chicken thighs *see note
  • 2 Tablespoons olive oil
  • ¼ teaspoon smoked paprika , optional
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon ground black pepper
  • 1 cup BBQ sauce , store-bought or homemade

Instructions

  • Toss chicken pieces with oil, paprika, salt, and pepper until completely coated. Let rest while the grill preheats.
  • Preheat one side of the grill to medium-high heat. Leave one side open for the chicken to be placed in indirect heat.
  • Place the chicken skin-side down over direct heat and grill for 4–5 minutes on each side, until the skin is crisp.
  • Flip the chicken skin-side up and move to indirect heat. Brush each thigh with BBQ sauce, then close the grill and cook 2–5 minutes until the sauce caramelizes.
  • Remove from the grill, let rest for 5 minutes, and serve with extra sauce if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Chicken pieces: This recipe is for larger chicken thigh pieces, so your time may be shorter if cooking with smaller thigh pieces or if using legs, wings, or breasts.
Chicken skin: I recommend grilling with the skin on, as it helps protect the meat and can add great flavor.
Storing: It will stay fresh in the fridge in an airtight container or bag for up to 3 days. Cover with foil and pop in the oven to reheat or heat in the microwave until warm. It’s also delicious cold!
Freezing: Wrap each whole chicken thigh (do not slice) in plastic wrap, then place in an airtight container or bag. Store in the freezer for up to 3 months. Thaw in the refrigerator over night when ready to enjoy. 

Nutrition

Calories: 566kcal, Carbohydrates: 20g, Protein: 39g, Fat: 36g, Saturated Fat: 10g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 16g, Trans Fat: 0.2g, Cholesterol: 154mg, Sodium: 926mg, Potassium: 502mg, Fiber: 0.5g, Sugar: 16g, Vitamin A: 436IU, Vitamin C: 4mg, Calcium: 39mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.