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This easy grilled BBQ chicken recipe serves six and features bone-in, skin-on chicken thighs and drumsticks marinated briefly, then grilled and brushed with a tangy homemade BBQ glaze.
The chicken comes out juicy, smoky, and full of charred flavor, perfect for a simple weeknight dinner, a backyard BBQ, or a weekend cookout with friends.
Bone-in, skin-on cuts are a smart choice here because they stay moist on the grill while offering that delicious contrast between tender meat and crispy skin.
Dark meat has more fat and connective tissue, which slowly render on the grill to keep the chicken juicy, flavorful, and rich with classic BBQ taste.
What really sets these grilled chicken thighs apart is the homemade BBQ spice rub, which strikes the perfect balance of smoky, savory, and slightly spicy.
To serve, pair your grilled BBQ chicken with classic sides like corn on the cob, coleslaw, grilled vegetables, potato salad, or a simple green salad for something lighter.
Ingredients You’ll Need for This Grilled BBQ Chicken Recipe
Here are the main ingredients you will need for this grilled BBQ chicken recipe;
1. Chicken
- Bone-in, skin-on chicken thighs and drumsticks possess a higher fat content and more connective tissue compared to leaner white meat like chicken breasts.
- This makes them significantly more resistant to drying out during grilling, even if cooking times are slightly extended.
- The skin, when rendered crispy, adds an incredible textural contrast and locks in moisture, contributing to a consistently juicy and flavorful result.
2. Olive or Avocado Oil
- Olive oil and avocado oil are excellent choices due to their favorable flavor and high smoke points, which make them suitable for grilling.
- It also helps the chicken brown beautifully, crisp up the skin, and keep it from sticking to the grill, making flipping easier and giving you those perfect grill marks.
- Nevertheless, any neutral cooking oil will effectively serve the purpose of coating the chicken and aiding in browning.
3. BBQ Spice Rub
- The combination of garlic and onion powder provides a savory base, while smoked paprika contributes a rich, earthy smokiness that is characteristic of classic BBQ.
- Chili powder adds a subtle warmth and depth, and ground ginger offers a unique, aromatic complexity.
- Together, these spices create a robust and balanced profile that develops into a delicious, flavorful crust when grilled.
4. BBQ Sauce
- While a homemade BBQ sauce offers unparalleled control over sweetness, tang, and spice, ensuring a truly bespoke flavor profile, a high-quality store-bought option is perfectly acceptable.
- The sauce is primarily introduced towards the end of the grilling process, serving to baste the chicken, allowing it to caramelize and become sticky, adding a final layer of sweet and tangy flavor without burning.
5. Cream Cheese, Sour Cream, & Mayonnaise
- This combination forms a rich, velvety creamy base that provides a luxurious mouthfeel and a neutral canvas for the vibrant flavors of the herbs and lemon.
- For those seeking a lighter, tangier, or keto-friendly alternative, full-fat Greek yogurt can be substituted for some or all of the mayonnaise and sour cream, while still offering a similar creamy texture with a brighter finish.
6. Fresh Herbs
- A generous and varied selection of fresh herbs, such as parsley, dill, chives, basil, and scallions is fundamental to this dipping sauce.
- This array of herbs is crucial for balancing the rich, smoky, and savory flavors of the BBQ chicken, offering a refreshing counterpoint that prevents the dish from becoming one-note.
7. Garlic
- Garlic adds a pungent, savory depth to the sauce, and for a deeper, sweeter, and less sharp garlic flavor, a culinary professional might recommend pre-roasting the garlic cloves.
- This process caramelizes the natural sugars in the garlic, transforming its intensity into a mellow, complex sweetness that adds another layer of sophistication to the dip.
8. Lemon
- Lemon is the indispensable element that provides the critical acidity and bright, citrusy notes.
- This acidity cuts through the richness of the creamy base and beautifully complements the savory BBQ chicken that elevates the entire dish and cleanses the palate.
Essential Tools for Making This BBQ Chicken Thighs
Having the right kitchen tools makes all the difference in achieving the best grilled chicken thighs;
- Grill: Gas grill or charcoal grill (with a chimney starter for charcoal).
- Grill Brush: Sturdy, non-wire grill brush for cleaning grates.
- Tongs: Long-handled tongs for flipping chicken and oiling grates.
- Instant-Read Meat Thermometer: Absolutely essential for checking internal temperature and ensuring doneness.
- Large Mixing Bowls: For seasoning chicken and preparing the dipping sauce.
- Small Bowl: For mixing the spice rub.
- Whisk: For combining spice rub ingredients and blending sauce.
- Basting Brush: For applying BBQ sauce to the chicken.
- Aluminum Foil: For tenting the chicken during resting.
- Cutting Board: For resting and serving the chicken.
- Food Processor: For finely mincing herbs, garlic, and blending the creamy dip. Alternatively, a sharp knife and a good whisk will suffice.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Paper Towels: For patting chicken dry.
- Disposable Gloves (optional): For handling raw chicken and applying BBQ rub.
Why You’ll Love This Grilled BBQ Chicken
Grilled BBQ chicken, especially the thigh meat with the skin is an excellent source of protein, providing 23 grams per 100-gram serving, which is a higher protein content than 82% of other foods, making it a great choice for supporting muscle growth and repair.
In addition to protein, the chicken also contains healthy fats, including monounsaturated fats (6.4g) and polyunsaturated fats (2g) per 100-gram serving, which are essential for a balanced diet.
Furthermore, grilled chicken thighs are also packed with essential vitamins and minerals. In every 100 grams, they deliver 22µg of selenium and 218mg of phosphorus, both crucial for healthy body functions.
They also provide 1.8mg of zinc and a rich supply of B vitamins, including Vitamin B3 (5.7mg) for energy metabolism and Vitamin B12 (0.47µg) for red blood cell formation and nervous system health.
What to Serve with Grilled Chicken Thighs
The smoky and savory flavor of BBQ chicken thighs pairs wonderfully with a variety of side dishes, offering a chance to create a complete and balanced meal. Here are some options:
- Classic Coleslaw: Creamy or vinegar-based slaw balances the richness of the chicken.
- Grilled Corn on the Cob: Sweet, charred corn pairs perfectly with smoky chicken.
- Potato Salad: Creamy and comforting, a BBQ essential.
- Mediterranean Cucumber Tomato Salad: Adds crispness and lightness to the meal.
- Baked Sweet Potatoes or Fries: A wholesome carb option with a sweet balance.
- Pickles or Quick Pickled Onions: Their acidity cuts through the sticky sweetness of the BBQ glaze.
Chef Tips for the Best BBQ Chicken
Here are some invaluable tips from a culinary professional for making the best BBQ Chicken.
1. Choose the Right Cut
- As consistently emphasized throughout this guide, bone-in, skin-on chicken thighs and drumsticks are the most reliable choices for grilling.
- Their naturally higher fat content and robust connective tissue make them incredibly forgiving on the grill, rendering them resistant to drying out even if cooking times are slightly off.
2. Consider a Brine for Moisture
- For an extra layer of moisture and flavor, consider a simple brine solution typically water, salt, and a touch of sugar for at least 30 minutes to a few hours before marinating.
- This process facilitates the chicken’s absorption and retention of more water, resulting in an even juicier final product and adds a noticeable difference in succulence.
3. Use Chicken at Room Temperature
- Always remove your chicken from the refrigerator and allow it to come to room temperature for 15 to 30 minutes before placing it on the hot grill.
- When cold meat hits a hot grill, the sudden temperature shock can cause the muscle fibers to seize up, leading to a tougher, less juicy result.
4. Master Two-Zone Grilling
- This technique is arguably the most critical for achieving perfectly grilled chicken, especially for bone-in cuts.
- Begin by searing the chicken over a direct, high-heat zone to develop that irresistible crispy skin and prominent grill marks, and subsequently, move the chicken to an indirect, lower-heat zone to allow it to cook through gently.
- This method prevents the exterior from burning while ensuring the interior is cooked thoroughly and remains succulent.
5. Add the BBQ Sauce Last
- The high sugar content in most BBQ sauces makes them prone to burning if applied too early in the grilling process.
- To prevent this, apply the BBQ sauce only during the last 5 to 10 minutes of cooking, once the chicken is nearly done and has reached an internal temperature of about 160°F.
- This allows the sauce to caramelize beautifully and become sticky without scorching, creating that desirable glaze.
Final Remarks
With smoky, charred edges, tender juicy meat, and a sweet-savory glaze that clings to every bite, these grilled BBQ chicken thighs are the ultimate backyard favorite.
For a complete and satisfying meal experience, consider serving them alongside classic BBQ accompaniments such as creamy coleslaw, baked beans, or corn on the cob.
If you give this bbq chicken recipe a try, we’d love to hear how it turned out. Share your version or drop your thoughts in the comments.
You’ll find the full recipe and step-by-step cooking instructions just below.
Easy Grilled BBQ Chicken Recipe
Description
This easy grilled BBQ chicken recipe features tender, bone-in chicken thighs and drumsticks coated in a savory spice rub, grilled to smoky perfection, and basted with your favorite BBQ sauce.
Ingredients
For the Chicken
For the BBQ Spice Rub
For the BBQ sauce
For the Dipping Sauce
Step-by-Step Cooking Instructions
Prep the Chicken
- Pat the chicken pieces dry with paper towels; this helps the skin crisp up and gives you better grill marks.
- Keep the skin on for extra flavor and juiciness.
- Trim away any loose or excess fat for a cleaner cook.
Mix the Spice Rub
- In a small bowl, add garlic powder, onion powder, smoked paprika, chili powder, ground ginger, kosher salt, and black pepper.
- Mix well until evenly combined, breaking up any clumps with your fingers.
Season the Chicken
- Place the dried chicken pieces in a large bowl.
- Sprinkle the spice rub generously over all sides.
- Use your hands (or with gloves) to rub the seasoning in, making sure each piece is well coated.
Marinate the Chicken
- Cover the bowl with plastic wrap and place it in the fridge.
- Let the chicken marinate for at least 30 to 60 minutes.
- For the best flavor, marinate 4 hours or overnight (up to 24 hours).
Bring Chicken to Room Temperature
- About 30 minutes before grilling, take the chicken out of the fridge (keep it covered).
- Letting it rest at room temperature helps it cook more evenly and stay tender and juicy.
Preheat the Grill
- While the chicken rests, preheat your grill.
- For a gas grill, set to medium-high heat (around 400 to 450°F).
- For a charcoal grill, light coals in a chimney starter, then arrange for two zones, one side with hot coals for direct heat and the other with fewer coals for indirect heat.
Clean and Oil the Grill Grates
- Once the grill is hot, scrub the grates with a sturdy (non-wire) grill brush.
- Dip a paper towel in cooking oil, then use tongs to rub it over the grates.
- This helps prevent sticking and gives you nice grill marks.
Sear the Chicken (Direct Heat)
- Place the chicken skin-side down over the hottest part of the grill.
- Close the lid and sear for 3 to 4 minutes, until the skin is golden, crispy, and has clear grill marks.
- Flip the chicken pieces and sear for another 2 to 3 minutes.
- For drumsticks, turn them every few minutes to brown all sides evenly.
- This quick sear locks in flavor and gives you that delicious char.
Move to Indirect Heat & Cook Slowly
- After searing, move the chicken to the cooler, indirect heat side of the grill.
- For a gas grill, lower the heat to medium-low (about 300°F) and keep one side lit.
- Close the lid and cook for 20 to 30 minutes.
- Turn drumsticks every 5 minutes for even cooking; thighs can stay skin-side up.
- Cooking “low and slow” keeps the chicken juicy, tender, and prevents burning.
First Baste with BBQ Sauce
- After 20 to 30 minutes of indirect cooking, the chicken should be nearly done (about 160°F inside).
- Open the lid and brush the chicken generously with BBQ sauce.
- Close the lid and cook for another 3 to 5 minutes to let the sauce set.
Second Baste & Caramelize
- Flip the chicken and brush the other side with more BBQ sauce.
- Cook for a few more minutes until the sauce is sticky, caramelized, and slightly charred.
- Adding the sauce at this stage prevents it from burning or turning bitter.
Check for Doneness
- Use an instant-read thermometer in the thickest part of a thigh or drumstick (avoid the bone).
- Dark meat is best between 175 to 190°F for tenderness, but it must be at least 165°F for safety.
- Remember, the chicken will keep cooking a little after it comes off the grill, so pull it off just before it hits your target temperature.
Prep Garlic & Herbs
- Mince fresh garlic (or use roasted garlic prepared ahead of time).
- Roughly chop the fresh herbs; parsley, dill, chives, basil, and scallions.
Make the Creamy Base
- In a food processor or mixing bowl, combine softened cream cheese, sour cream, and mayonnaise (or Greek yogurt).
- Add the garlic, scallions, and herbs.
- Pulse in the processor until smooth, or mix by hand if finely minced.
Add Lemon & Season
- Stir in lemon zest and lemon juice.
- Season with salt and black pepper to taste.
Chill Before Serving
- Cover the sauce and refrigerate for at least 30 minutes.
- This lets the flavors meld and develop for the best taste.
Rest the Chicken
- Transfer the chicken to a clean platter or cutting board once it reaches the right temperature.
- Loosely tent with foil and let it rest for 5 to 10 minutes.
- This allows the juices to redistribute, making the chicken tender and juicy.
Garnish & Serve
- Sprinkle the chicken with fresh parsley or cilantro for color and freshness.
- Serve right away with the lemon-herb dipping sauce and lemon wedges on the side.
Nutrition Facts
Servings 6
Serving Size 100g of BBQ Chicken Thighs
- Amount Per Serving
- Calories 226kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3.9g20%
- Cholesterol 127mg43%
- Sodium 335mg14%
- Potassium 225mg7%
- Total Carbohydrate 7g3%
- Dietary Fiber 0.5g2%
- Sugars 4g
- Protein 23g46%
- Vitamin A 40 IU
- Calcium 16 mg
- Iron 1.2 mg
- Vitamin E 1.5 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Two-zone grilling lets you sear bone-in chicken for a crisp crust, then finish it gently over indirect heat without burning.
- Use a meat thermometer, dark meat is best at 175 to 190°F (165°F minimum), and pull it off a bit early to allow for carryover cooking.
- Apply BBQ sauce only in the last 5 to 10 minutes of cooking to prevent the sugars from burning and becoming bitter.
- Rest the chicken after cooking so the juices redistribute, keeping the meat tender and juicy.
