Grilled BBQ Chicken Thighs

Ingredients

• 8–10boneless, skinless chicken thighs
• 15 ml (1 tablespoon)oil
• 5 ml (1 teaspoon)salt
• 2.5 ml (½ teaspoon)pepper
• 5 ml (1 teaspoon)garlic powder
• 5 ml (1 teaspoon)onion powder
• 5 ml (1 teaspoon)paprika
• 5 ml (1 teaspoon)oregano
• 2.5 ml (½ teaspoon)ground mustard
• 25 g (2 tablespoons)brown sugar
• 120 ml (½ cup)barbecue sauce

Instructions

1. 1

   Season the chicken

   If needed, pat the chicken thighs dry with a paper towel and put them in a large bowl. Add the oil, salt, pepper, garlic powder, onion powder, paprika, oregano, ground mustard and brown sugar, then mix until the thighs are evenly coated.

2. 2

   Heat the grill

   Preheat the grill to 204°C (400°F).

3. 3

   Arrange the thighs

   Set the chicken thighs on the grill with the smooth side facing down.

4. 4

   Grill the first side

   Cook over direct heat for 3 minutes, adjusting for the size of the thighs, with the grill lid closed.

5. 5

   Sauce the first side

   Open the lid and turn the thighs over. Brush them generously with barbecue sauce, close the lid and cook for 3 minutes.

6. 6

   Sauce the other side

   Open the lid and turn the thighs over again. Brush the other side with barbecue sauce, then close the lid and cook for 1 minute.

7. 7

   Sear and rest

   Turn the chicken once more so the freshly sauced side can sear for 1 minute. Remove it from the grill and rest for at least 5 minutes before serving, covering loosely with foil if possible.

What are grilled BBQ chicken thighs?

This American-style barbecue dish pairs boneless chicken thighs with a sweet, savoury spice rub and a glossy coating of barbecue sauce. Grilling gives the meat a little char while keeping the centre juicy.

This version gets its flavour from a quick mix of pantry seasonings, brown sugar and barbecue sauce. The sauce goes on near the end of cooking, so it has time to glaze without spending the whole cook over direct heat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 362 calories, 44g protein, 22g carbs, 10g fat.

The chicken provides most of the protein, while the brown sugar and barbecue sauce contribute much of the carbohydrate. The oil and chicken account for much of the fat. Add vegetables or salad alongside a measured portion of rice or potato to make a balanced plate.

Why use boneless thighs?

Boneless thighs are easy to season and turn on the grill, and their shape makes them convenient to serve. As sizes vary, use the stated cooking times as a guide and check that each piece is cooked through.

Dry surface: patting the chicken dry when needed helps the oil and seasoning cling rather than slide off.

Build flavour with the rub

Seasoning mix: garlic powder, onion powder, paprika, oregano and ground mustard bring savoury, aromatic notes, while salt and pepper round them out.

Brown sugar: this adds sweetness to balance the tangy barbecue sauce and helps the coating develop a browned finish. Mix it thoroughly with the oil and spices so each thigh gets an even layer.

Brush on the sauce late

First coating: the chicken cooks for 3 minutes on its first side before being turned and brushed generously with sauce. Keeping the lid closed between turns helps maintain the grill's heat.

Final glaze: sauce the second side after another turn, then flip once more for a 1-minute sear on the freshly brushed surface. This brief finish gives the coating time to set without leaving it over direct heat for the entire cooking time.

Check for doneness and rest

Doneness: cooking time can vary with thigh size and grill heat, so check the thickest part of the chicken with a food thermometer; it should reach 74°C. Avoid relying on colour alone.

Resting: leave the cooked thighs for at least 5 minutes before serving. A loose foil cover, if available, helps keep them warm while their juices settle.

Make it a meal

Serve the thighs with grilled corn, a crisp salad or slaw, or baked potatoes for an easy summer plate. Rice or bread can also make a simple side for soaking up any extra sauce.

For a crowd, serve the chicken on a platter with extra barbecue sauce on the side. Keep raw-chicken utensils and plates separate from those used for the cooked meat.

Recipe notes & tips

• Choose thighs of a similar size so they cook at roughly the same pace.
• Have the barbecue sauce and a clean brush ready before the chicken goes on the grill.
• Keep the lid closed during the timed cooking periods to hold the grill's heat.
• Use a food thermometer to check the thickest part of each thigh reaches 74°C.
• Rest the cooked chicken for at least 5 minutes before cutting or serving.

Variations

• Smoky paprika: use smoked paprika in place of regular paprika for a deeper grilled flavour.
• Spicier rub: add a little chilli powder to the seasoning mix for extra heat.
• Herb swap: replace the oregano with dried thyme for a different savoury note.
• Tangier glaze: choose a more vinegar-forward barbecue sauce to sharpen the sweet rub.
• Serve in wraps: slice the rested thighs and tuck them into wraps with crunchy salad.

Common mistakes to avoid

• Wet chicken: the seasoning may not cling well; pat the thighs dry before adding the oil and spices.
• Uneven pieces: smaller thighs may cook faster; check each piece rather than assuming they are all done at once.
• Saucing too early: the sugary glaze can scorch; brush it on during the later turns as directed.
• Lifting the lid repeatedly: heat escapes and cooking becomes less consistent; open it only for the turns and checks.
• Skipping the rest: juices can run out when the chicken is cut immediately; leave it for at least 5 minutes.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout, taking care not to overcook the thighs.

Frequently asked questions