I love this recipe because it checks every box: fast prep, bold flavor, and reliable results. The smoky spice rub soaks into the chicken, the two-zone grilling method ensures even cooking without drying out the meat, and that final brush of sticky barbecue sauce? It seals in all the flavor with a satisfying glaze. I make this recipe year-round, but it shines brightest on warm summer evenings with a side of grilled veggies or potato salad.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 pounds boneless chicken thighs ¼ cup olive oil or avocado oil 1 tablespoon onion powder 1 tablespoon garlic powder 1 teaspoon smoked paprika 1 teaspoon Italian seasoning 1 teaspoon black pepper 1 teaspoon kosher salt ½ cup barbecue sauce (my favorite store-bought or homemade)
Directions
I start by patting the chicken thighs dry with paper towels, then brush both sides with olive oil. In a small bowl, I mix together onion powder, garlic powder, smoked paprika, Italian seasoning, black pepper, and salt to make a dry rub. I sprinkle the rub evenly over the chicken and gently press it in. Then I let the chicken marinate for at least 30 minutes.
Grill Setup: For charcoal grills, I light the charcoal and let it ash over, then pour it to one side to create a hot and cool zone. I place the grill grate over the coals and let it preheat for 10–15 minutes. For gas grills, I turn one burner to medium-high and leave the other side off or on low. I preheat with the lid closed.
Grilling: I place the chicken thighs on the hot side of the grill (presentation side down) and sear for 2–3 minutes per side to get good grill marks. Then I move them to the cool side, cover the grill, and let them cook for another 10–15 minutes until they hit an internal temperature of 165°F.
Saucing and Finishing: Once they’re cooked through, I brush both sides of the thighs with barbecue sauce and return them to the hot side for 1–2 minutes per side to caramelize the sauce. I watch closely here so they don’t burn.
Finally, I let them rest for 5 minutes before serving. Sometimes I give them one last brush of BBQ sauce for extra flavor.
Servings and timing
This recipe serves 6 people.
Prep time: 20 minutes Cook time: 20 minutes Marinate and rest time: 35 minutes Total time: 1 hour 15 minutes
Variations
I sometimes use bone-in chicken thighs for more flavor, just adjusting the cook time slightly.
For a spicy kick, I add cayenne or chipotle powder to the rub.
I swap in different BBQ sauces depending on the mood — sweet and smoky, tangy mustard-based, or spicy chipotle.
When grilling’s not an option, I bake the thighs at 425°F for 25–30 minutes and broil at the end to get that caramelized finish.
storage/reheating
Leftover grilled BBQ chicken thighs keep well in the fridge for 3–4 days in an airtight container. I reheat them in a 350°F oven, covered with foil, for about 15–20 minutes. For a quicker method, I use the air fryer at 350°F for 5–7 minutes or microwave them for 1–2 minutes with a damp paper towel over the top.
I also freeze leftovers for up to 2 months — perfect for future meals.
FAQs
How do I keep grilled chicken thighs from drying out?
I rely on the two-zone grilling method and an instant-read thermometer. I move the thighs to indirect heat once they’ve seared, which keeps them juicy inside. Pulling them at exactly 165°F prevents overcooking.
Can I use skin-on chicken thighs?
Yes, I sometimes use skin-on thighs for added flavor and crispiness. I keep an eye on flare-ups, especially when the skin renders and drips onto the coals.
What’s the best BBQ sauce to use?
I switch between sweet and tangy, or spicy depending on the crowd. Homemade sauces work great, but my favorite store-bought ones are just as good for saving time.
Can I prep this ahead for a party?
Absolutely. I season and marinate the chicken a few hours in advance, keep it in the fridge, and fire up the grill when it’s time. The sauce can be brushed on at the end during grilling.
What sides go best with grilled BBQ chicken thighs?
I like serving these with coleslaw, grilled corn, potato salad, or baked beans. For a lighter option, I go with a green salad or roasted veggies.
Conclusion
Grilled BBQ chicken thighs are a no-fail favorite I make all summer long — easy, juicy, and packed with flavor. Whether I’m cooking for a crowd or prepping ahead for a few meals, this recipe fits right in. With just a handful of pantry spices, my favorite BBQ sauce, and a reliable grilling method, I get delicious results every time.
Juicy grilled boneless chicken thighs with a smoky dry rub and sticky-sweet BBQ sauce—perfect for weeknights or weekend cookouts.
Ingredients
2 pounds boneless chicken thighs
¼ cup olive oil or avocado oil
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 teaspoon black pepper
1 teaspoon kosher salt
½ cup barbecue sauce (store-bought or homemade)
Instructions
Prep the Chicken:
Pat the chicken thighs dry. Brush with oil on both sides. In a small bowl, mix the dry rub spices (onion powder, garlic powder, smoked paprika, Italian seasoning, pepper, and salt). Rub evenly over both sides of the chicken. Marinate for at least 30 minutes.
Preheat the Grill – Two-Zone Setup:
Charcoal Grill: Light coals and place on one side to create hot and cool zones. Preheat for 10–15 minutes.
Gas Grill: Turn one burner to medium-high and leave the other side off or low. Preheat with lid closed.
Sear the Chicken:
Place chicken thighs skin side down over direct heat. Grill for 2–3 minutes per side, or until grill marks form.
Cook Through Indirect Heat:
Move chicken to the cooler side of the grill. Cover with lid and grill for 10–15 minutes, until internal temp reaches 165°F.
Glaze and Finish:
Brush with barbecue sauce on both sides. Return to hot side and grill for 1–2 minutes per side until sauce caramelizes. Watch closely to avoid burning.
Rest and Serve:
Transfer to a plate and rest for 5 minutes. Optionally, brush with extra sauce before serving.
Notes
Oven Alternative: Bake at 425°F for 25–30 minutes, then broil briefly to caramelize the sauce.
Marinating for just 30 minutes enhances flavor.
Clean/oil the grill grates to prevent sticking.
An instant-read thermometer ensures perfect doneness.
Resting the meat helps retain juices.
Leftovers: Refrigerate for 3–4 days or freeze for up to 2 months.
Reheat Options:
Oven: 350°F, covered, 15–20 minutes
Air Fryer: 350°F, 5–7 minutes
Microwave: 1–2 minutes, covered with damp paper towel
