My grilled chicken thighs are so tender, juicy, and mouthwatering that they will become your new favorite thing to make any time you grill! The chicken thighs are left to absorb the dry rub straight into the meat so that the flavor will be completely incorporated throughout the entire piece! BBQ sauce, liquid smoke, and brown sugar come together to make a sweet, caramelized topping!
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Instructions
Prepare your chicken thighs and pat them dry with paper towels. *See notes on rinsing chicken.
Sprinkle the BBQ chicken rub over the thighs and massage it into the meat on all sides. Let the chicken sit in the seasoning for 40 minutes to absorb the flavors and get the juices flowing.
Meanwhile, preheat your grill to 400°F (205°C) and prepare 2-zone spaces for indirect and direct heat on the grill.
Place the chicken on your preheated grill skin-side-up over direct heat. Grill for 7-10 minutes.
Flip the chicken over where it is and grill for another 4-5 minutes on the opposite side (the bone side).
In a small bowl, combine the BBQ sauce, liquid smoke, and optional light brown sugar (if using). Flip the thighs over once more and transfer them to indirect heat with the skin-side-up.
Add roughly 1 tablespoon of BBQ sauce mixture to each thigh and spread it evenly over the top. Close the grill and allow the BBQ sauce to caramelize for about 2-3 minutes.
Remove the thighs from the grill and set aside to rest for 5 minutes before serving. Enjoy with additional BBQ sauce, if desired.
Notes
Rinsing your chicken thighs is optional and not recommended by the USDA. However, it is my personal preference to rinse meats before cooking to remove any bone shards (that I have found in the packaging many times).
Removing excess moisture is essential in getting deliciously crispy skin, so don't forget to pat your chicken dry!
Trim your chicken thighs if needed. Remove any loose or hanging bits to prevent grill flare-ups.
When seasoning your chicken (and other meats) salt will pull moisture from the meat. Season immediately before cooking (within 3 minutes of hitting the grill) or after 40 minutes of being seasoned.
Chicken is technically safe to eat with an internal temperature of 165°F (74°C) but when cooking bone-in chicken thighs on the grill it is best to aim for 175-180°F (79°-82°C) because the fibrous tissues melt and leave behind perfectly tender, juicy chicken.
To store: Leftover grilled chicken thighs should be refrigerated in an airtight container and enjoyed within 4 days. They can be frozen in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
To reheat: Place chicken thighs in a baking dish covered with foil and bake at 350°F (175°C) for 15-20 minutes until heated through.