These BBQ chicken thighs are the perfect combination of juicy, tender meat with a caramelized, smoky barbecue glaze. Using boneless chicken thighs marinated overnight ensures maximum flavor penetration and incredibly tender results. The homemade BBQ sauce adds the perfect balance of sweet, tangy, and smoky flavors. This recipe uses indirect grilling followed by a final sear for the perfect texture and caramelization.
dinneromnivoreBBQGrilledMain Dishes
Prep Time
15 minutes
Cook Time
30 minutes
Servings
4
Ingredients
For the Marinade
For the BBQ Sauce
Instructions
Prepare the Marinade
Pat chicken thighs completely dry with paper towels
In a large kitchen bag or ziplock bag, combine soy sauce, garlic powder, smoked paprika, cayenne pepper, salt, and black pepper
Add chicken thighs to the bag and seal, making sure to remove as much air as possible
Massage the bag gently to ensure all chicken pieces are well coated with marinade
Place the bag in the refrigerator and marinate overnight (8-24 hours)
Make the BBQ Sauce
In a medium saucepan, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, and soy sauce
Add minced garlic, Dijon mustard, smoked paprika, chili powder, and cayenne (if using)
Bring mixture to a simmer over medium heat, stirring frequently
Reduce heat to low and simmer for 10-12 minutes, stirring occasionally, until sauce thickens slightly
Grill the Chicken
Remove chicken from marinade 30 minutes before cooking to bring to room temperature
Preheat grill for indirect cooking: heat one side to medium-high (375-400°F / 190-200°C) and leave the other side unlit
Clean and oil the grill grates to prevent sticking
Place marinated chicken thighs on the indirect heat side of the grill
Cook for 20-30 minutes with the lid closed, flipping once halfway through
Brush both sides with BBQ sauce during the last 5 minutes of indirect cooking
Move chicken to the direct heat side for the final sear: 2-3 minutes per side until nicely caramelized
Cook until internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part