Grilled BBQ Chicken Thighs

Ingredients

• •2 lb bone-in, skin-on chicken thighs (about 4–6 thighs)
• •1 tbsp olive oil or avocado oil
• •1 tbsp kosher salt
• •1 tsp freshly ground black pepper
• •1 tsp smoked paprika
• •1 tsp garlic powder
• •1/2 tsp onion powder
• •1/2 tsp cayenne pepper (optional)
• •3/4 cup BBQ sauce
• •2 tbsp honey or brown sugar
• •1 tbsp apple cider vinegar
• •1 tsp Worcestershire sauce

Instructions

1. 1

   Pat the chicken thighs dry with paper towels — dry skin is the key to crisp, charred skin. In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne. Rub the spice blend evenly over all sides of the thighs.

2. 2

   Set up a two-zone grill: preheat one side to medium-high (400–425°F / 200–220°C) for searing and leave the other side on medium-low or off for indirect cooking. Oil the grates.

3. 3

   Place the thighs skin-side down over direct heat. Grill 5–6 minutes without moving until the skin is deeply golden and releases easily from the grates. Flip and cook 3–4 minutes on the second side.

4. 4

   Move the thighs to the indirect side, close the lid, and cook 12–15 minutes more until an instant-read thermometer inserted near the bone reads 165°F (74°C).

5. 5

   While the chicken finishes, whisk together the BBQ sauce, honey, apple cider vinegar, and Worcestershire sauce. In the last 4–5 minutes of cooking, brush the glaze over the thighs and move them back to direct heat briefly, flipping once, just until the glaze is tacky and lightly caramelized. Watch closely — the sugar can burn quickly.

6. 6

   Transfer to a plate and rest 5 minutes. Serve with the remaining glaze on the side.