BBQ Chicken
This easy BBQ chicken uses boneless, skinless thighs for juicy results and a sticky-sweet glaze. Cook it on the grill, then brush the sauce on near the end so it caramelizes without burning.
- Total time
- 33 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 18mAmericanMain Course
BBQ chicken is the kind of dinner that feels casual and special at the same time. It works for a backyard grill night, a weeknight meal, or a simple platter with corn, slaw, and potato salad.
This version uses boneless, skinless chicken thighs because they stay tender and cook quickly. A quick spice rub adds flavor first, then barbecue sauce goes on at the end, when the chicken is almost cooked.
The key is heat control. Sugary sauce can burn if it hits the grill too early, so keep the sauce for the final few minutes and use a thermometer to check that the chicken reaches 165°F.
01What you'll need
Ingredients
9 items · 4 servings
- 1 1/2 pounds boneless, skinless chicken thighs, trimmed
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon fine sea salt
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup barbecue sauce, divided
02How to make it
Step-by-step
1. Heat the grill
Preheat a gas or charcoal grill to medium heat, about 375°F to 400°F. Clean the grates and lightly oil them. Oiling the grates helps keep the chicken from sticking.
2. Mix the seasoning
In a large bowl, stir together the olive oil, apple cider vinegar, salt, smoked paprika, garlic powder, onion powder, and black pepper. This makes a quick rub, which means a seasoning mixture that coats the outside of the chicken.
3. Coat the chicken
Add the chicken thighs to the bowl and turn them until they are evenly coated. If you have time, let them sit at room temperature for 15 minutes while the grill heats. Do not leave raw chicken out for more than 2 hours.
4. Divide the sauce
Pour 1/4 cup of the barbecue sauce into a small bowl for brushing on the chicken. Keep the remaining 1/4 cup separate and clean for serving. This prevents raw chicken juices from getting into the sauce you serve at the table.
5. Grill the first side
Place the chicken on the grill in a single layer. Cook for 5 to 6 minutes, without moving it too much, until the underside has grill marks and releases easily from the grates.
6. Flip and continue cooking
Turn the chicken over and cook for 4 to 5 minutes more. The pieces should be mostly cooked through before you add the barbecue sauce.
7. Brush and glaze
Brush the chicken with some of the sauce from the small bowl. Flip and cook for 1 to 2 minutes, then brush the other side, flip again, and cook for another 1 to 2 minutes. Watch closely because barbecue sauce contains sugar and can scorch.
8. Check and rest
Use an instant-read thermometer to check the thickest part of the chicken. It should read 165°F. Transfer the chicken to a clean plate and rest for 5 minutes before serving with the reserved clean barbecue sauce.
03From our kitchen
Cook's tips
- Make ahead: Season the chicken up to 24 hours ahead and refrigerate it in a covered container. Let it sit at room temperature for about 15 minutes before grilling so it cooks more evenly.
- Storage: Refrigerate leftover BBQ chicken in an airtight container for up to 4 days. Reheat gently in the microwave or in a covered skillet with a splash of water to keep it moist.
- Freezing: Cooked BBQ chicken freezes well for up to 3 months. Cool it completely, wrap tightly, and thaw overnight in the refrigerator before reheating.
- Chicken swaps: Boneless, skinless chicken breasts work, but they cook faster and can dry out. Start checking them around 12 minutes total and remove them as soon as they reach 165°F.
- No grill: Bake the seasoned chicken on a foil-lined sheet pan at 425°F for about 16 to 20 minutes. Brush with sauce during the last 5 minutes, then broil for 1 to 2 minutes if you want a stickier top.
- Sauce note: Barbecue sauces vary a lot in sweetness and salt. If your sauce is very salty, reduce the added salt slightly. If it is very sweet, keep the grill closer to medium than high to prevent burning.
Cook's note
For the most reliable result, use an instant-read thermometer. Color is not a safe way to judge chicken doneness, especially when barbecue sauce darkens on the grill.
04Frequently asked
Questions & answers
Can I use bone-in chicken for this recipe?
Yes, but it will take longer. Bone-in thighs or drumsticks usually need 30 to 40 minutes over medium heat. Start them without sauce, turn often, and brush with barbecue sauce only during the last 5 to 10 minutes.
Why did my barbecue sauce burn?
Most barbecue sauce contains sugar, which burns over high heat. Grill the chicken until it is nearly done first, then brush on the sauce during the final few minutes. If flare-ups happen, move the chicken to a cooler part of the grill.
Do I need to marinate the chicken?
No. The oil, vinegar, and spices add quick flavor right before grilling. If you want deeper flavor, season the chicken and refrigerate it for a few hours or overnight, but wait to add the barbecue sauce until cooking.
What should I serve with BBQ chicken?
Classic sides include coleslaw, corn on the cob, baked beans, potato salad, green salad, or grilled vegetables. For a lighter plate, serve it with a crunchy cabbage salad and watermelon.
Can I double the recipe?
Yes. Double all ingredients and grill in batches if needed. Give the chicken space on the grill; crowded pieces steam instead of browning.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat15 g
- 19%
- Saturated Fat4 g
- 20%
- Cholesterol160 mg
- 53%
- Sodium784 mg
- 34%
- Total Carbohydrate15 g
- 5%
- Dietary Fiber1 g
- 4%
- Total Sugars11 g
- Protein34 g
- 68%
- Vitamin D0.2 mcg
- 1%
- Calcium19 mg
- 1%
- Iron1.8 mg
- 10%
- Potassium501 mg
- 11%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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