Grilled BBQ Chicken Thighs
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.
Ingredients
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.
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.
