BBQ Chicken Thighs

Ingredients

• 1 family-sized package (about 12 pieces)chicken thighs
• to tastesalt
• to tastepepper
• to tasteBBQ sauce

Instructions

1. 1

   Set up grill

   Prepare the grill with a hot area for direct heat and a cooler area for indirect heat.

2. 2

   Season chicken

   Season the chicken thighs generously with salt and pepper on all sides.

3. 3

   Sear the skin

   Place each thigh over the direct heat and sear the skin until grill marks form.

4. 4

   Smoke and cook

   Move the thighs to the cooler side of the grill, skin side up. Add smoke chips to the direct heat and close the lid. Cook for about 1 hour, until the largest piece reaches an internal temperature of 82°C (180°F).

5. 5

   Glaze and serve

   Brush the thighs with BBQ sauce 5 minutes before taking them off the grill. Remove them from the grill and serve.

What are BBQ chicken thighs?

This American barbecue-style dish cooks chicken thighs over a two-zone grill, combining a direct-heat sear with a slower, smoky finish. The method aims for browned skin and juicy meat, with BBQ sauce added near the end so it turns sticky rather than scorching.

Thighs suit this approach because their richer meat stands up well to smoke and a longer cook. The recipe keeps the seasoning simple, letting the chicken and sauce lead.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 25g protein, 6g carbs, 18g fat.

The chicken thighs provide most of the protein and fat, while the BBQ sauce contributes some of the carbohydrates. Pair a thigh with plenty of vegetables and a modest serving of potatoes or another starchy side for a more balanced plate.

Why use two heat zones?

Direct heat: searing the skin first creates the grill marks and browning described in the method. Keep the thighs over the hot zone only for this initial sear.

Indirect heat: moving the chicken to the cooler side lets it cook through with the lid closed. Adding smoke chips to the direct heat brings smoke into the grill while the chicken finishes away from the hottest area.

How to judge doneness

Temperature: check the largest thigh in its thickest part, taking care not to touch bone with the thermometer. The recipe gives 82°C (180°F) as its target.

Timing: allow about 1 hour for the covered cook, but use the internal temperature as the cue to finish rather than relying on the clock alone. Grill conditions and the size of the thighs can affect how long they take.

When to add the sauce

Final minutes: brush on the BBQ sauce 5 minutes before removing the thighs. Adding it at this point gives it time to glaze without leaving it over the heat for the whole cook.

Even coating: brush the sauce over the thighs so each piece gets a glossy layer. Take care when working near the grill, especially with the lid open.

What to serve alongside

Fresh sides: a crisp green salad or coleslaw can bring a cool contrast to the smoky, sticky chicken. Corn on the cob is another straightforward barbecue companion.

For a fuller plate: serve the thighs with potatoes, rice or another filling side, and add vegetables to round out the meal.

Recipe notes & tips

• Arrange the grill so there is a clear hot zone and a separate cooler zone before cooking.
• Season all sides of the thighs so the salt and pepper are distributed evenly.
• Sear the skin over direct heat, then move the chicken to the cooler side for the covered cook.
• Check the largest thigh with a thermometer to assess whether the batch has reached the recipe's target temperature.
• Wait until the final 5 minutes to brush on the BBQ sauce.
• Keep the lid closed during the smoking stage to maintain the grill's heat and smoke.

Variations

• Change the sauce: use your preferred BBQ sauce for a different balance of sweetness and tang.
• Add more smoke: choose a different variety of smoke chips to alter the smoke character.
• Increase the pepper: use a more generous pepper seasoning for a sharper savoury edge.
• Serve with slaw: add coleslaw for a cool, crunchy contrast.
• Make it a platter: serve with grilled corn and potatoes for a more substantial barbecue meal.

Common mistakes to avoid

• Using only direct heat: the thighs can cook too aggressively; move them to the cooler zone after searing.
• Skipping the skin-side sear: the recipe's grill marks come from the initial direct-heat step, so sear before moving the chicken.
• Guessing doneness by time: grill conditions vary; check the largest thigh's internal temperature.
• Adding sauce too early: it may overcook during the long grill time; brush it on only for the final 5 minutes.
• Leaving the lid open during the smoke: the grill loses heat and smoke; close the lid for the indirect cook.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot throughout, using an oven or covered pan to help keep the meat moist.

Frequently asked questions