Grilled chicken thighs (ready in 30 minutes!)

I love chicken breast thighs because they stay super juicy and are nearly impossible to overcook! They are also the perfect canvas for any flavor you want to put on it, especially the BBQ sauce. The best part is that you can do these grilled BBQ chicken thighs with homemade or store-bought BBQ sauce!

The oven does most of the work in this recipe, while the broiler is crispy outside and caramels the sauce. Place these grilled chicken thighs and corn on a cob, rice, coleslaw, or anything else you like for weekday dinner!

Check out these Chicken Thigh Recipes for your next meal: the best grilled chicken thighs and simple spicy grilled chicken thighs!

Boneless vs bones, skin thighs

When it comes to chicken thighs, you can use whatever you like! I personally don’t like a ton of fat on my thighs, so I remove the skin, but it’s all up to you. If using bone thighs, remember that bones add a few minutes of cooking time, but also add a lot of flavor!

Tips and simple swap flavor

Change the recipe and use these tips as the best barbecue chicken thighs:

• Wire frame: Place the wire rack on the baking sheet to raise your thighs. This will help them cook evenly around and let the juice sink under the chicken.
• bake: Bake the cooked chicken on each side for a few minutes to help crisp the skin and caramel the sauce. Don’t skip this step!
• brush: Feel free to brush the chicken thighs with extra barbecue sauce before grilling to caramel while grilling.
• olive oil: If you like, you can replace it with avocado oil or canola oil!
• flip: No need to flip the chicken unless you really want to. However, they should cook evenly in the oven!
• chicken breast: If you prefer boneless skinned chicken breasts, feel free to swap thighs. Just make sure not to overcook, as they are not as forgiving as the thighs.
• BBQ sauce: I made things simple with store-bought BBQ sauce, but you can make it completely if you want!

How to Make BBQ Thighs on Grill

Want to turn on the barbecue grill? The following are:

• Preheat grill: Heat the grill to medium heat, about 400°F. Clean and oil on the stove to prevent sticking.
• Prepare the chicken: Throw boneless, skinless chicken thighs into the olive oil and spice mixture (garlic powder, onion powder, chili powder, chili powder, kosher salt and black pepper). Then, coat the chicken with half of the barbecue sauce.
• roast chicken: Place the chicken thighs on the grill. Close the lid and cook for about 5-6 minutes on each side, depending on the thickness, until the internal temperature reaches 165°F.
• Add the sauce and finish: In the last few minutes of grilling, brush the top of the chicken with the remaining barbecue sauce. Flip, brush the other side, and then caramel slightly. Be careful not to burn the sauce.
• Rest and serve: Remove from the grill and rest for a few minutes before serving. If you like, add any extra sauce to the side.

How to serve this BBQ Chicken Thigh Recipe

There are many ways to serve these thighs! Here are our favorite side dishes:

Storage, reheat, repeat

Be sure to keep your chicken thighs fresh throughout the week and provide the following storage tips:

• refrigerator: Place the remaining chicken thighs in an airtight container in the refrigerator for 3-4 days.
• refrigerator: Chicken thighs freeze very well! Simply place them in an airtight container or freezer bag for up to 3 months. Don’t forget to melt them in the refrigerator overnight before reheating.
• Reheat: Reheat gently in a covered frying pan over low heat or in a 300°F oven.
• Leftovers: Cut into the remaining chicken that has been reheated, add some cereals and your favorite toppings, and make a barbecue chicken bowl! Add ranch seasoning to the top for a perfectly rich touch.