Grilled BBQ Chicken

Name: Grilled BBQ Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 3 1/2 pounds bone-in, skin-on chicken thighs, about 8 thighs; 1 tablespoon neutral oil; 2 teaspoons kosher salt; 1 teaspoon black pepper; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 cup thick barbecue sauce, divided

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Season bone-in chicken thighs, grill over two-zone heat until nearly cooked through, then brush with BBQ sauce only during the final minutes. Finish at a safe internal temperature and rest before serving.

Jump to Recipe

Grilled BBQ Chicken gets into trouble when sweet sauce goes on raw chicken and spends the whole cook directly over flame. The sugar burns before the chicken is done. This method solves that with two-zone grilling: build color first, finish the thighs mostly over indirect heat, then glaze only near the end.

Bone-in, skin-on thighs are forgiving enough for a cookout and stay juicy while the skin takes on smoke and char. A simple paprika-garlic seasoning gives the chicken flavor underneath the sauce, which means the recipe still tastes like chicken instead of just a delivery system for barbecue glaze.

This is part of the Labor Day Recipes collection, where the rest of the cookout sides, burgers, ribs, and desserts are already lined up.

Prep15 minutes

Cook35 minutes

Total55 minutes

Serves6 servings

DifficultyEasy

Ingredients

Servings

3 1/2 pounds bone-in, skin-on chicken thighs, about 8 thighs
1 tablespoon neutral oil
2 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 cup thick barbecue sauce, divided

Instructions

1Heat one side of a gas or charcoal grill to medium-high, about 400°F, and leave the other side cooler for indirect cooking. Clean and lightly oil the grates.
2Pat the chicken very dry. Rub with the oil, then season all over with salt, pepper, smoked paprika, garlic powder, and onion powder.
3Place the thighs skin-side down over direct heat. Grill 3 to 4 minutes, until the skin releases easily and has good grill marks. Flip and grill the second side for about 2 minutes.
4Move the chicken to the cooler side, skin-side up. Cover and grill 20 to 25 minutes, rotating the pieces as needed, until the thickest part is approaching 160°F.
5Brush the chicken with barbecue sauce, turn, and brush the other side. Cook covered over indirect heat 4 to 5 minutes, then move briefly over direct heat for 1 to 2 minutes per side to set and char the glaze without scorching it.
6Cook until the chicken has reached at least 165°F in the thickest part without touching bone; thighs are especially tender closer to 175°F. Transfer to a platter and rest 5 minutes before serving with the remaining sauce on the side.

Nutrition Information

Estimated per serving: 1 of 6 servings.

670Calories

45 gProtein

19 gCarbohydrates

45 gTotal Fat

12 gSaturated Fat

1 gFiber

15 gTotal Sugars

1390 mgSodium

245 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Dry chicken browns; wet chicken steams. Pat the skin thoroughly before seasoning.
Do not brush on the barbecue sauce at the beginning. Most sauces contain enough sugar to scorch long before bone-in chicken is cooked.
Use the thermometer in the thickest part of the thigh and keep the probe away from the bone for an accurate reading.

Substitutions

bone-in chicken thighs → drumsticks Use the same two-zone method and cook to temperature; drumsticks may finish a little sooner or later depending on size.

smoked paprika → sweet paprika You will lose some smoky flavor, but the grill still supplies plenty of char.

your favorite thick barbecue sauce → homemade FAFO BBQ sauce Either works; use a sauce thick enough to cling during the final glaze.

Storage Instructions

Refrigerate cooked chicken in an airtight container for up to 4 days. Reheat covered until hot, then uncover briefly so the glaze is not soggy.

Make Ahead

Season the chicken up to 8 hours ahead and refrigerate uncovered or loosely covered. Keep the barbecue sauce separate and glaze only during grilling.

Allergen Note

Allergens depend on the barbecue sauce used. Check the sauce label if you are cooking for a specific dietary restriction.

Frequently Asked Questions

When should I put BBQ sauce on grilled chicken?

During the last 5 to 10 minutes. Earlier than that, the sugars in the sauce are much more likely to burn before the chicken is cooked through.

What temperature should grilled chicken thighs reach?

Chicken is safe at 165°F in the thickest part, but dark meat becomes more tender as it climbs into the 170s. Avoid touching bone with the thermometer probe.