The best grilled chicken thighs (dipping + barbecue sauce)


These are the best Roast chicken thighs Because the skin on the outside becomes nice and crisp, while the inside is tender and juicy.

Did I mention incredible seasonings? This roast chicken thigh recipe uses both dry kneading and sauce!

Chicken thighs on a plate

Say hello to your favorite summer barbecue! We can’t wait for you to try these juicy barbecue grilled chicken thighs. We doubled the flavor of dry rub and barbecue sauce.

Put these grilled chicken thighs aside Baked Potatoes Wrapped in Aluminum Foil or Roasted Brussels sprouts with balsamic vinegar So you can eat by yourself

How do these grilled chicken thighs taste?

Also consider smoky + a little spicy + sweet. Dry rub will give you a smoky and spicy taste, and then will be sweetened according to the barbecue sauce you use. You’re welcome.

The best roast chicken thighs

Boneless chicken thigh work. This is actually related to preferences. We are all related to thigh bones because we like the extra flavor that bones bring to the meat, but this is indeed your choice.

Uncooked chicken thighs on a plate

How to roast chicken thighs

Follow this simple 4 steps, how to grill chicken thighs perfectly every time!

Remove moisture

This does not seem to be important, but please allow me to tell you that this is an important step! Before performing any other operations, make sure to wipe the chicken thighs with a paper towel.

Removal of moisture will make the skin nice and crisp, while making the inside tender and juicy.

Dry wipe

We are dry wipe queens.If you have tried our Chicken dry rub, You know there is the most delicious all-purpose scrub! If you want to use this wipe, go for it! If you want something a little bit smoky and spicy, try one of the following methods:

  • Chili powder
  • Chili powder
  • Smoked paprika
  • pepper
  • salt

Expert tips

Before roasting, let the chicken thighs sit for at least 30 minutes. This will make them full of flavor!

Roast chicken thighs

BBQ + Sauce

Now that your thighs are completely rubbed, it’s time for grilling and seasoning!

  1. Preheat the grill to 400ºF.
  2. Grill the chicken thigh skin down and heat it directly for 4-5 minutes. This will make your skin nice and crisp!
  3. Then, flip the chicken thighs and cook in a straight-heat pan for 4 minutes.
  4. Turn the chicken thighs last time and heat it indirectly. Cook for another 4 minutes.
  5. At this point, your thighs should be almost done! Rub it on your favorite barbecue sauce and cook for a few minutes to caramelize the sauce.You know it’s done after the thigh reaches the leg The internal temperature is 165ºF.

So, how long does it take to roast chicken thighs?

Roast chicken thighs for about 15 minutes, or until their internal temperature reaches 165ºF.

Please note that the size of chicken thighs is important, so if the thighs are thicker, their cooking time will be longer.

Meat Thermometer


Meat thermometer

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have a rest

Remove the chicken thighs from the grill, place them on a plate and let them sit for about 10 minutes. This will really make the juice flow!

3 roast chicken thighs on a plate

Should I use a gas grill or a charcoal grill?

This roast chicken thigh recipe can be used on two grills at the same time. We personally use gas grills because you can accurately measure the temperature, but charcoal grills can also provide these amazing flavors.

How to roast chicken thighs without drying out?

We found that 400ºF is the ideal grill temperature for chicken thighs so they don’t dry out. Its temperature is enough to make them scorch on the outside, and the temperature is low enough to cook inside.

Want to use marinade instead?

Looking for a roast chicken thigh recipe that uses marinade instead?Look at our Chicken marinade We are sharing 6 different chicken marinades here.

Marinate the chicken thighs for 30 minutes, then follow steps 5-11 in the recipe card below.

Chicken thighs with corn on the cob on a plate

Service Suggestion

What is a barbecue without some delicious grilled noodles. Here are some of our favorite roasted vegetables for you to try!

Roasted red potatoes: These red potatoes wrapped in tin foil are easy to add to any grill. All you need to do to make these baked potatoes into foil is to put them in olive oil, spices and make a foil pack!

Baked Potatoes in Aluminum Foil: Whether you want to make baked potatoes with foil or oven baked potatoes with foil, we will teach you how to make perfect baked potatoes every time!

Easy roasted asparagus: Enter the asparagus season in the simplest and most delicious way. Using aluminum foil to make grilled asparagus can be perfect for all types of eaters in 20 minutes!

Roasted Brussels Sprouts with Balsamic Vinegar: This roasted Brussels sprouts recipe is perfect for quick and easy dinner or meal preparation within a week!

Grilled Corn in Aluminum Foil: Grilled corn on the cob is the staple food of summer! You can get perfectly cooked corn every time you use this simple aluminum foil grilled corn recipe. enjoy!

What to do with leftover barbecue chicken thighs

Are there any leftovers? We are the queens who reuse our recipes! Here are some ideas, so you won’t waste any food.

  • Make chicken salad: Chop the chicken thighs and discard the bones.Then let us BBQ Chicken Salad Recipe.
  • BBQ Chicken Pizza: Everyone likes pizza!Buy a store-bought crust and make it semi-homemade BBQ Chicken Pizza.
  • Grilled chicken: Chop your chicken, then chop the chicken and add a little barbecue sauce, then put it on the bun like our bread BBQ Pulled Chicken.


First, let your chicken thighs cool completely. Then, store them in an airtight container in the refrigerator for up to 3-5 days.

Grilled chicken thighs on a corn plate

Roasted chicken thighs on a plate

BBQ grilled chicken thighs

These are indeed the best roast chicken thighs on the internet. Dry grinding and barbecue sauce give them double the flavor, and have very crispy skin and super juicy meat.

ready: 45 minuteschef: 15 minutesAll: 1 hour

fat 18 years old

Carbohydrates 4

protein 25

yield 4 1 pieceX

raw material

  • 1 piece lb. boneless chicken thighs
  • 2 teaspoons Garlic powder
  • 1/4 teaspoon Chili powder
  • 1/4 teaspoon Chili powder
  • 1/8 teaspoon chili
  • 1/8 teaspoon black pepper powder
  • 1/4 teaspoon salt
  • 1/41/3 Cup of barbecue sauce (your favorite one)


  1. First remove the chicken thighs, and then pat each chicken thigh with a paper towel to remove excess water.
  2. Next, put the garlic powder, jalapeno, chili powder, chili powder, black pepper and salt in a small bowl and mix all the spices together.
  3. Pour the spices on the chicken thighs and massage the thighs with the spices, making sure that each chicken thigh is covered with the spices.
  4. Let the chicken thighs sit in the spices for at least 30 minutes (the longer the better). This will help make the juice flow and add flavor to the meat.
  5. When the chicken is sitting, preheat the oven to 400ºF and make sure that there is indirect and direct grilling space on the grill.
  6. After preparing the chicken, place the chicken on the grill side down and heat it directly for 4-5 minutes to make the chicken skin crispy.
  7. Flip the chicken and cook for another 4-5 minutes.
  8. Finally, turn the chicken one more time (peel it) and move it to indirect heating.
  9. Add a tablespoon of barbecue sauce to each chicken thigh, and then spread the sauce evenly on the thighs.
  10. Turn off the grill, let the barbecue sauce caramel for another 2-3 minutes, then remove the thighs from the grill.
  11. Let the chicken rest for 5 minutes before adding more barbecue sauce.

Tips and attention

  • Barbecue Sauce- Barbecue sauce will add a lot of flavor to your thighs. So please make sure you like barbecue sauce. If you like its sweetness, please use a sweeter seasoning; if you like its spicy/smoky, we can choose a spicy seasoning.

nutrient content

Serving size: 1/4
Calories: 264
sugar: 2 pcs
fat: 18 years old
Carbohydrates: 4
fiber: 0
protein: 25

Keywords: Roasted Chicken Thighs, Roasted Chicken Thighs Recipe

photographer: Wooden frying pan


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