Juicy BBQ Chicken Thighs with Homemade Barbecue Sauce
This recipe delivers the best BBQ chicken thighs with a homemade barbecue sauce that is both sweet and tangy. Perfect for summer gatherings, these thighs are juicy, flavorful, and simple to prepare.
Equipment
- 1 Grill preferably charcoal
- 1 Saucepan
- 1 Basting Brush
Ingredients
Chicken
- 8 chicken thighs skin-on, bone-in
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
BBQ Rub
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
Homemade Barbecue Sauce
- 1 cup ketchup
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- 1/2 tsp salt
Instructions
Preparation
- Pat the chicken thighs dry with paper towels. Rub them with olive oil, salt, and pepper. Let them sit at room temperature while you prepare the rub and sauce.
- In a small bowl, combine the smoked paprika, brown sugar, garlic powder, onion powder, and cayenne pepper. Mix well and set aside.
- In a saucepan over medium heat, combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, and smoked paprika. Stir until the sugar has dissolved and the sauce thickens slightly. Remove from heat and set aside.
Cooking
- Preheat your grill to medium-high heat. If using a charcoal grill, prepare a two-zone fire.
- Place the chicken thighs skin-side down on the grill. Cook for 5-7 minutes until the skin is crispy and has grill marks. Flip the thighs and brush with barbecue sauce. Continue grilling, turning occasionally, and basting with more sauce for an additional 20-25 minutes.
- Ensure the internal temperature of the chicken reaches 165°F using a meat thermometer. Remove from the grill and let rest for 5 minutes.
Serving
- Serve the BBQ chicken thighs hot, with extra barbecue sauce on the side. Pair with your favorite sides for a complete meal.
Storage
- Place any leftover chicken in an airtight container and store in the refrigerator for up to 3 days. For longer storage, wrap the thighs individually and freeze for up to 3 months.
Notes
Pro Tips: Grill over medium-high heat for crispy skin. Ingredient Substitutions: Use chicken breasts if preferred, but adjust cooking time. How to Serve: Serve with coleslaw or grilled vegetables. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Barbecue sauce can be made in advance.