These BBQ Grilled Chicken Thighs are packed with flavor, easy to prep, and a total showstopper at any cookout.

With a smoky dry rub and sticky-sweet BBQ glaze, they’re tender inside, crisp outside, and guaranteed to disappear fast.

Why You’ll Love This Recipe

Bold flavor combo – savory dry rub meets sticky BBQ sauce.

Juicy meat – bone-in, skin-on chicken stays moist on the grill.

Perfect for cookouts – makes a big batch for family or guests.

Simple ingredients – pantry spices and your favorite sauce.

Great leftovers – reheat or repurpose into salads and sandwiches.

What You’ll Need (Ingredient Highlights)

Chicken – Bone-in, skin-on chicken thighs or drumsticks (3½ to 4 lbs).

Dry Rub Spices – A blend of kosher salt, garlic powder

smoked paprika, chili powder, onion powder, and black pepper for deep, savory flavor.

BBQ Sauce – Use your favorite brand or homemade version for basting.

Pro Tips for Success

Pat the chicken dry to help the skin crisp up on the grill.

Let the meat come to room temperature before grilling.

Cook over indirect heat to avoid burning the skin.

Flip every 10 minutes for even cooking.

Use a thermometer to check for doneness—no guessing!

How to Make BBQ Grilled Chicken Thighs

Step 1: Prep the Chicken
Place the chicken on a large baking sheet.

Pat dry with paper towels and let sit at room temp while you prep the rub.

Step 2: Make the Dry Rub
In a small bowl, mix 1 tsp salt, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp chili powder, 1 tsp onion powder, and ½ tsp black pepper.

Sprinkle over the chicken and rub it in all over—get under the skin too if desired.

Step 3: Prepare the Grill
Preheat your grill for two-zone cooking: high heat on one side, low or no heat on the other. Oil the grates lightly.

Step 4: Grill the Chicken
Place chicken on the cooler side of the grill (indirect heat).

Cover and cook for 30–35 minutes, flipping every 10 minutes, until internal temp reaches 160–165°F.

Step 5: Add the BBQ Sauce
Brush chicken with BBQ sauce, cover, and cook for 3–4 minutes.

Flip, brush more sauce, and repeat until the chicken reaches 175°F and the sauce is caramelized.

Step 6: Serve
Remove from the grill and rest 5 minutes.

Serve with extra BBQ sauce on the side.

Serving Ideas

Pair with cornbread, baked beans, or a creamy coleslaw.

Slice leftovers into wraps or tacos.

Add to salads or grain bowls for an easy lunch.

Variations & Swaps

Try boneless thighs for faster cooking.

Use a spicy BBQ sauce for heat.

Add a pinch of cayenne or cumin to the rub for extra depth.

Bake in the oven if you don’t have a grill.

Storage Tips

Store leftovers in an airtight container for up to 4 days.

Reheat gently on the stove or microwave.

Shred and freeze for up to 2 months.

FAQs

Can I use chicken breasts instead?
Yes, but they may dry out more easily. Adjust cook time and use a thermometer.

What’s the best BBQ sauce to use?
Any that you love! Sweet, smoky, spicy—all work great.

Can I bake these instead of grilling?
Absolutely. Bake at 400°F for about 35–40 minutes, then broil to crisp the skin.

Should I remove the skin?
It’s up to you, but the skin helps keep the chicken juicy.

Do I need to marinate the chicken?
Nope! The dry rub provides plenty of flavor.

Final Thoughts

This BBQ Grilled Chicken is everything you want in a summer dish—smoky, saucy, and satisfying.

It’s easy enough for a weeknight but impressive enough for guests. Once you try it, it’ll be your go-to grilling recipe!