Grilled BBQ Chicken Thighs

Grilled BBQ Chicken Thighs

The Spruce

    • Total: 4 hrs 30 mins
    • Prep: 4 hrs
    • Cook: 30 mins
    • Yield: 4 to 6 servings
Nutritional Guidelines (per serving)

See Full Nutritional Guidelines

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken thighs are the juiciest, most-flavourful part of the chicken and when the bone is left in, well, they taste even better. But you have to treat them right in the cooking department and this easy grilled BBQ chicken recipe is perfect!

The chicken is first marinated in an olive oil-vinegar-spice mixture, grilled, and in the final stages of cooking, slathered with a sweet-and-spicy barbecue sauce.

If you don’t like to cook on the grill, check out the variation for baked barbecued chicken thighs after the directions for this recipe.


    • 3 lbs./1 1/2 kg. chicken thighs
    • For the Marinade
    • 1/2 cup/120 mL. olive oil
    • 3 tbsp./45 mL. white vinegar
    • 1 tbsp. salt
    • 1 tbsp. white sugar
    • 1 tsp. red pepper flakes
    • 2 tsp. sea salt
    • For the Barbecue Sauce
    • 1 cup/240 mL. ketchup
    • 1/4 cup/60 mL. white vinegar
    • 1/4 cup/55 g. packed brown sugar
    • 2 tbsp. sweet paprika
    • 1 tbsp./15 mL. olive oil
    • 1 tbsp. chili powder
    • 1 tsp. garlic powder
    • Optional: 1 tsp. cayenne pepper
    • 1/2 tsp. sea salt

Steps to Make It

Note: while there are multiple steps to this recipe, these BBQ chicken thighs are broken down into workable categories to help you better plan for cooking.

Make the Marinade

  1. Gather the ingredients.
  2. Pat the chicken thighs dry with a paper towel.
  3. In a large bowl, whisk together 1/2 cup olive oil, 3 tablespoons white vinegar, 1 tablespoon salt, white sugar, red pepper flakes, and 2 teaspoons sea salt.
  4. Place chicken thighs in a resealable plastic bag.
  5. Pour marinade over top, seal bag, and turn to coat. Refrigerate for 2 to 6 hours.

Make the Barbecue Sauce

  1. Gather the ingredients.
  2. Prepare the sauce by combining ketchup, 1/4 cup white vinegar, brown sugar, sweet paprika, 1 tablespoon olive oil, chili powder, garlic powder, optional cayenne pepper, and 1/2 teaspoon sea salt in a saucepan.
  3. Simmer over low heat for 15 minutes stirring occasionally.
  4. Remove sauce from heat and allow to cool for 10 minutes then cover and set aside. If making the sauce a day in advance, cool completely and store in an airtight container in the refrigerator. Bring the sauce back to room temperature before finishing the recipe, but do not boil or overheat it.

Grill the Chicken

  1. Heat a grill over medium-low heat (about 300 F/150 C).
  2. Remove chicken from marinade, discard remaining marinade, and place chicken thighs on heated grill.
  3. Cook for about 30 minutes with the lid down, turning occasionally.
  4. As the chicken nears doneness, begin brushing sauce over the surface every 5 minutes until chicken is done and the sauce has cooked down to a sticky consistency. Remember, chicken is done when the meat has reached an internal temperature of 165 F/74 C. Make sure to test more than one piece for consistency.
  5. Once cooked through, remove from heat and place onto a large platter. Tent with aluminium foil and let rest for 10 minutes.
  6. Serve with your favourite sides.

Baked BBQ Chicken Variation

Not everyone owns a grill, likes to grill, or even knows how to grill. That’s where this baked version of BBQ chicken steps in. So, stash the fire extinguisher for now and bake those thighs.

  1. Heat the oven to 400 F/200 C. Lightly coat a 13×9-inch pan with cooking spray.
  2. Remove thighs from marinade, discarding remaining marinade, and place thighs skin-side down in the pan.
  3. Roast for 20 minutes. Reduce heat to 375 F/190 C.
  4. Carefully pour off any accumulated fat and drippings and brush barbecue sauce over thighs. Using tongs, flip them over and brush the tops with barbecue sauce.
  5. Continue to cook for another 15 minutes, basting with barbecue sauce every 5 minutes. When an instant-read thermometer registers 165 F/74 C, the thighs are done.
  6. Serve with your favourite sides.

By Derrick Riches