Barbecue chicken thighs are a delicious and easy protein to cook on the grill. With a few simple tips, you can achieve moist, juicy, and full-flavored bbq chicken thighs every time. Learning proper techniques for preparing and barbecuing chicken thighs will help you master this classic summertime staple.
Selecting and Preparing Chicken Thighs for the Grill
Choosing Bone-In vs Boneless Thighs
You can grill bone-in or boneless chicken thighs. Bone-in thighs contain more fat and connective tissue, which keeps them juicier on the grill. The bone also adds flavor. However, boneless thighs cook faster and are easier to eat.
If using bone-in thighs, look for thighs with the skin on. The skin protects the meat and keeps it tender.
For boneless thighs, choose an even thickness to ensure even cooking. Skinless boneless thighs can dry out, so take care not to overcook.
Proper Seasoning
Seasoning is key for delicious bbq chicken thighs. At minimum, generously coat both sides of the thighs with salt and pepper. For more flavor, use a spice rub.
Great seasoning options include:
- BBQ seasoning – Contains spices like garlic powder, onion powder, paprika, chili powder. Provides classic bbq flavor.
- Cajun seasoning – Features spices like cayenne, black pepper, oregano, thyme. Provides a spicy, robust flavor.
- Jerk seasoning – Made with allspice, thyme, garlic, onion, salt. Imparts a Caribbean jerk flavor.
- Italian seasoning – Features basil, oregano, rosemary, thyme. Provides an Italian taste.
Apply the dry seasoning evenly over the chicken at least 30 minutes prior to grilling. This allows time for the spices to penetrate the meat.
Marinating for Added Moisture and Flavor
For even more flavorful bbq chicken thighs, marinate them before grilling. The marinade acts as a tenderizer and imparts flavor.
Try marinating for 2-12 hours in:
- Yogurt-based marinades – Yogurt tenderizes the meat. Add garlic, spices, citrus.
- Vinegar-based marinades like balsamic, wine, rice vinegar. The acidity tenderizes.
- Fruit juice marinades like pineapple, orange, lemon. Enhance sweetness.
- Teriyaki, soy sauce, or Worcestershire marinades. For salty, umami flavors.
Keep marinated chicken refrigerated until ready to grill. The acids break down tissue while flavors infuse.
Allowing Chicken to Come to Room Temperature
After seasoning or marinating, let the chicken thighs sit at room temperature for 30 minutes before grilling. This helps them cook more quickly and evenly on the barbecue.
If grilling cold chicken straight from the fridge, the thighs will take longer to cook through. The outside risks overcooking while the inside remains underdone.
Grilling Methods for Optimal BBQ Chicken Thighs
Direct vs Indirect Heat
You can use direct or indirect heat to grill barbecue chicken thighs. Each method has advantages.
With direct heat, the chicken thighs cook directly over the hot coals or flame. This creates a nice char and caramelization on the outside of the meat. Take care not to burn.
Indirect heat involves placing the thighs to the side of the heat source, with a drip pan underneath. This allows the chicken to gently cook from all sides without burning.
For moist, tender results, it is best to use indirect heat and avoid overcooking. Direct heat is good for achieving char and crispy skin. A combination works well.
Grilling Setup
To grill chicken thighs:
- Gas grill: Preheat to medium heat, 350-450°F. Clean grates and brush with oil to prevent sticking. Place thighs on unlit side, over drip pan. Cover grill.
- Charcoal grill: Spread coals evenly. Place drip pan in center, thighs to the sides. Add fresh coals and wood chunks to maintain heat.
- Pellet grill/smoker: Follow manufacturer instructions to preheat to 225-275°F with wood pellet flavor as desired. Use indirect heat with drip pan.
The medium heat range prevents the thighs from drying out while allowing smoke to penetrate. Keep the grill covered as much as possible.
BBQ Chicken Thigh Cook Times
Cook thighs until they reach an internal temperature of 165-175°F. Times vary depending on thickness.
- Boneless thighs take 18-25 minutes
- Bone-in thighs take 35-45 minutes
- Watch closely to avoid overcooking
Rotate thighs and swap placement if areas seem to cook faster. Test temperature in a few spots. Remove immediately when done to prevent drying out.
Get the Skin Crispy
For crispy skin, briefly sear chicken thighs directly over the flames for 1-2 minutes per side with the grill cover open. Watch carefully to avoid burning.
You can also put barbecue sauce on the skin side only during the last 5 minutes of grilling to help caramelize it.
Wood Chips for Extra Flavor
Soak wood chips like hickory, pecan, apple, cherry, mesquite in water for 30 minutes. Add them to charcoal or gas grills. As they smoke, they impart flavor.
Try pairing woods like apple or cherry with chicken. Mesquite and hickory work for a bolder taste.
The wood smoke gives bbq chicken thighs an irresistible barbecue essence. Replace chips as needed during grilling.
Basting and Saucing BBQ Chicken Thighs
When to Start Basting
There are two schools of thought on when to start basting grilled chicken thighs with sauce:
- Baste during the last 5-10 minutes of grilling time. This allows the sauce to caramelize and adhere to the chicken.
- Baste after removing from the grill. The sauce won’t burn this way.
Both methods work. If basting while grilling, apply the sauce only during the final minutes with the skin side down. Watch closely to prevent burning or overcooking.
Making Your Own BBQ Sauce
You can use a store-bought bbq sauce if desired. Homemade sauces taste delicious too.
Try mixing 2 parts ketchup with:
- 1 part brown sugar or molasses – For sweetness
- Yellow mustard – For tang
- Worcestershire sauce – For depth of flavor
- Chili powder, cumin, garlic powder and onion powder – To add spice
- Apple cider vinegar or lemon juice – To brighten flavor
- Smoked paprika – For smoky flavor
Simmer the sauce lightly to blend the flavors before using. Brush on chicken during the last few minutes of grilling.
Safety Tips to Avoid Undercooked Chicken
To prevent foodborne illness when grilling chicken thighs:
- Wash hands, utensils, grill surface before and after use.
- Use a meat thermometer to verify temperature.
- Cook to an internal temp of 165°F at minimum. 175°F is better.
- Keep raw chicken refrigerated until ready to grill.
- Discard used marinade and any leftover cooked chicken after 2 hours.
Fully cook chicken thighs within 1-2 days of purchasing for best quality. Discard if older. Always reheat leftovers to 165°F.
Follow these safety measures when grilling bbq chicken thighs to serve perfectly cooked, moist and delicious chicken off the barbecue every time.
Frequently Asked Questions
What is the best cut of chicken for grilling?
Chicken thighs are one of the best cuts for grilling. They contain more fat and collagen than chicken breasts, which keeps them juicy and tender on the barbecue. Bone-in, skin-on thighs work especially well.
Should chicken thighs be grilled with direct or indirect heat?
Indirect heat is best, with a drip pan underneath the chicken thighs. This gentle, ambient heat cooks the thighs evenly without drying them out. Some direct heat at the end can help crisp the skin.
How long does it take to grill chicken thighs?
Chicken thigh cook times are 18-25 minutes for boneless thighs and 35-45 minutes for bone-in. Use a meat thermometer to ensure they reach 165-175°F internally when done.
Should you flip chicken thighs while grilling?
Yes, flipping the thighs once halfway through grilling will promote even cooking. Rotate them if any areas seem to be cooking faster. Test temperature in a couple spots before removing from grill.
Can you put sauce on chicken thighs while grilling?
Yes, you can baste chicken thighs with bbq sauce during the last 5-10 minutes of grilling time. This will caramelize the sauce but watch closely to prevent burning or overcooking.
How do you keep chicken thighs moist when grilling?
Tips for moist grilled chicken thighs include using bone-in skin-on thighs, proper indirect heat, not overcooking, and basting/saucing at the end. Marinating also helps keep thighs juicy.
Conclusion
Barbecue chicken thighs are easy to make on the grill with outstanding results by following a few simple techniques. Allow the seasoned thighs to sit at room temperature before grilling. Use indirect heat and wood smoke, baste at the end, and always cook to the proper internal temperature.
With the right prep and methods, you can achieve perfectly moist, flavorful chicken thighs off the barbecue every time. A quick sear at the end will give you that ideal char and crispy skin. Treat your family or guests to juicy bbq chicken thighs this summer.