Description
This Grilled BBQ Chicken Thighs recipe features bone-in chicken thighs marinated with a zesty lemon and olive oil mixture, seasoned with a flavorful blend of spices, and grilled to juicy perfection. Finished with a tangy barbecue sauce glaze, these chicken thighs are tender, smoky, and perfect for summertime grilling or casual gatherings.
Ingredients
Scale
Chicken and Marinade
- 4 pounds bone-in chicken thighs
- Juice of 1 lemon
- 3 tablespoons olive oil
Spice Blend
- 2 teaspoons kosher salt
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
Finishing Sauce
- 3/4 cup barbecue sauce
Instructions
- Prepare the chicken: Pat the chicken thighs dry thoroughly using paper towels and place them in a large baking dish, preferably aluminum or ceramic.
- Marinate with lemon juice: Squeeze the juice of one lemon over both sides of the chicken thighs, rubbing it in. Let the chicken sit for 5 minutes to absorb the citrus flavor.
- Coat with olive oil: Pour olive oil over the chicken and rub it evenly over both sides to help the seasoning adhere and keep the chicken moist.
- Make the spice blend: In a small bowl, mix kosher salt, ground mustard, garlic powder, paprika, chili powder, onion powder, thyme, oregano, and black pepper until well combined.
- Season the chicken: Sprinkle the spice blend over the chicken thumbs and rub it in well on both sides. Cover the baking dish with plastic wrap and refrigerate for at least 2 hours to let the flavors penetrate.
- Preheat grill: Remove chicken from the refrigerator. Set your grill to direct high heat (400 to 600°F) on one side, leaving the other side off for indirect heat.
- Sear the chicken: Place chicken skin side up (bone side down) on the hot side of the grill with the lid closed. Cook for 4 minutes, then flip and cook an additional 4 minutes with the lid down to develop a nice char.
- Finish cooking over indirect heat: Move the chicken to the cooler side of the grill, bone side down, and cook with the lid closed for 2 to 3 minutes until it reaches an internal temperature of 160°F.
- Apply barbecue sauce glaze: Brush barbecue sauce liberally on one side of the thighs, flip and coat the other side, repeating the process until all sauce is used for a flavorful glaze.
- Finish grilling: Transfer the thighs back to the hot side of the grill. Continue cooking with the lid closed until the internal temperature reaches 165°F, ensuring the chicken is safely cooked through and juicy.
Notes
- Using bone-in thighs helps retain moisture, making the chicken extra juicy.
- Allowing the chicken to marinate for at least 2 hours enhances flavor but overnight is even better.
- Monitor grill temperature carefully to avoid burning the barbecue sauce during the last step.
- Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
- Let chicken rest for 5 minutes after grilling for juices to redistribute before serving.
