Grilled BBQ Chicken Thighs
Juicy and flavorful chicken thighs grilled to perfection with a smoky BBQ glaze. Perfect for summer cookouts and family dinners.
Reviewed by Savory Trail Test Kitchen · Published August 8, 2026 · Updated August 17, 2026
Grilling chicken thighs over medium heat helps render the fat and crisp the skin without burning the BBQ sauce. For best results, use indirect heat after searing to cook through evenly.
About this dish
Grilled BBQ chicken thighs are a backyard classic: bone-in, skin-on thighs seasoned simply, seared for crisp skin, then finished over indirect heat with a sticky layer of barbecue sauce. The dark meat stays juicy on the grill, and the skin gets a nice char before the sauce turns glossy and caramelized.
This method works especially well for thighs because they have enough fat to handle direct grilling without drying out as easily as leaner cuts. Starting skin-side down helps render the fat and build color, then moving them to indirect heat lets the chicken cook through evenly while the sauce deepens in flavor instead of scorching. Expect smoky, savory chicken with crisp edges, tender meat, and a sweet-savory glaze.
Ingredients
- 8 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt (or to taste)
- 0.5 teaspoon black pepper (freshly ground)
- 0.5 cup BBQ sauce (your favorite brand or homemade)
Instructions
- Preheat your grill to medium heat, around 350°F (175°C).
- Season the chicken thighs with salt and pepper on both sides.
- Place the chicken thighs skin-side down on the grill over direct heat and sear for 4-5 minutes until the skin is crispy and golden.
- Flip the chicken and sear the other side for 3-4 minutes.
- Move the chicken thighs to indirect heat, skin-side up, and brush generously with BBQ sauce.
- Close the grill lid and cook for 15-20 minutes, basting with more BBQ sauce every 5 minutes, until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the grill and let rest for 5 minutes before serving.
Tips
Verify grill temperature and internal chicken temperature with a reliable meat thermometer to ensure food safety and optimal doneness.
Variations & substitutions
- Use a smoky, spicy, or honey-based BBQ sauce to change the flavor profile without changing the technique.
- Swap in chicken drumsticks and follow the same sear-then-indirect grilling method, adjusting the cooking time as needed.
- Add a light dusting of garlic powder or smoked paprika with the salt and pepper for a deeper barbecue flavor.
- Finish the thighs with a splash of hot sauce mixed into the BBQ sauce for a sweeter heat.
- Use boneless, skinless thighs for a leaner option, but shorten the grill time and watch them closely.
What to serve with
- Grilled corn on the cob makes a natural summer side and picks up the same smoky flavor.
- Coleslaw adds cool crunch and balances the rich, saucy chicken.
- Potato salad works well for a cookout-style plate and soaks up extra BBQ sauce.
- Baked beans are a classic pairing with grilled chicken and bring more sweet-savory barbecue flavor.
- A simple green salad or grilled vegetables keep the meal fresh and light.
Frequently asked questions
Can I make grilled BBQ chicken thighs ahead of time?
Yes, you can grill them a few hours ahead and rewarm them gently on the grill or in the oven. For the best texture, add a little extra BBQ sauce when reheating so the chicken stays moist.
How do I store leftover BBQ chicken thighs?
Let the chicken cool, then store it in an airtight container in the refrigerator for up to 4 days. Keep any extra sauce separate if possible so the skin does not get too soft.
What is the best way to reheat grilled chicken thighs?
Reheat them covered in a low oven or on a cooler part of the grill until warmed through. A quick brush of BBQ sauce helps refresh the glaze.
Can I use frozen chicken thighs for this recipe?
Use fully thawed chicken thighs for even grilling and safer cooking. Frozen thighs will cook unevenly and make it harder to get crisp skin before the sauce goes on.
How do I know when the chicken thighs are done?
The chicken is done when the internal temperature reaches 165°F (74°C) and the juices run clear. The skin should be browned and the BBQ sauce should look thick and glossy.
Engagement
6 views