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These Grilled BBQ Chicken Thighs have crisp, smoky skin, juicy meat and a sticky layer of barbecue sauce that’s caramelized instead of burnt.
Bone-in thighs are usually one of the least expensive cuts in the meat case, and they’re much more forgiving on the grill than chicken breasts. That makes them a good pick when you’re feeding a crowd and watching the total.
The trick is two heat zones. The chicken cooks through on the cooler side of the grill, then gets sauced and finished over the flames. It’s one of two mains on our backyard BBQ menu.
Ingredients and Swaps
- Chicken thighs: Bone-in, skin-on thighs stay the juiciest. Drumsticks cook the same way. For boneless thighs, see the recipe notes.
- Dry rub: Brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper. Regular paprika or chili powder can stand in for smoked.
- BBQ sauce: Use your favorite bottle. Sweet sauces burn quickly, which is why it goes on at the end.
- Oil: A little oil helps the rub stick and keeps the skin from sticking to the grates.
Tips for BBQ Chicken That Doesn’t Burn
- Set up two zones: burners on one side only for a gas grill, or coals banked to one side for charcoal.
- Keep the lid closed while the chicken cooks on the cooler side so the grill works like an oven.
- Brush on the sauce only for the last few minutes. Sugar in the sauce scorches if it goes on early.
- Check the temperature with an instant-read thermometer in the thickest part, away from the bone. Chicken is safe at 165°F, and thighs are most tender around 175°F.
Prices are from Walmart’s and ALDI’s websites for stores in Columbus, Ohio, checked in October 2026. Ohio’s grocery prices are within about 1% of the national average, so you may pay more or less depending on where you live, and prices change often. Here’s how we price our recipes.
Cost: Ingredients – $7.08 from Walmart, $8.41 from ALDI · Per Serving – $1.18 to $1.40
Grilled BBQ Chicken Thighs
Ingredients
Method
- Pat the chicken dry with paper towels. Rub it all over with the oil.
- Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt and pepper. Sprinkle the rub over both sides of the chicken.
- Set up the grill for two-zone cooking at medium heat (375–400°F): light the burners on one side only, or bank the coals to one side. Oil the grates.
- Place the chicken skin-side up on the cooler side of the grill. Close the lid and cook for 25–30 minutes, turning once, until the thickest part reaches 165°F.
- Brush the chicken with BBQ sauce and move it over the direct heat. Grill for 2–3 minutes per side, brushing with more sauce, until sticky and lightly charred.
- Move to a platter and rest for 5 minutes before serving.
Notes
- Oven method: roast on a rack set over a sheet pan at 425°F for 35–40 minutes. Brush with sauce for the last 10 minutes.
- Boneless, skinless thighs: grill over direct medium heat for 5–6 minutes per side and sauce for the last 2 minutes.
- Drumsticks cook the same way and take about the same time.
- Pour some sauce into a separate bowl for serving before you start brushing.
What to Serve With It
Pile them on a platter next to Old-Fashioned Potato Salad, Brown Sugar Baked Beans and Cornbread. No grill? Our BBQ Chicken Drumsticks and Roasted Potatoes cook entirely in the oven.
Make-Ahead and Storage
- Rub the chicken up to 24 hours ahead and refrigerate it loosely covered. The salt seasons the meat and dries the skin so it crisps.
- Refrigerate cooked chicken for up to 4 days.
- Reheat covered at 350°F for 15 to 20 minutes, with a fresh brush of sauce.
- Freeze cooked thighs for up to 3 months. Leftover meat is good in BBQ Chicken Flatbread Pizzas or BBQ Chicken Stuffed Sweet Potatoes.
BBQ Chicken Questions
Can I make these in the oven?
Yes. Roast the rubbed thighs on a rack set over a sheet pan at 425°F for 35 to 40 minutes, brushing on the sauce for the last 10 minutes.
Can I use boneless, skinless thighs?
Yes. Grill them over direct medium heat for 5 to 6 minutes per side, brushing with sauce for the last 2 minutes.
How many thighs per person?
Plan on two bone-in thighs for big appetites and one for kids or when there’s a second main like burgers.
