These grilled BBQ boneless chicken thighs are a staple during the summer months! You’ll love how juicy, sweet, tangy, and savory these grilled chicken thighs are! They come together quickly and easily, making them the perfect crowdpleaser or as a weeknight dinner.

Perfectly grilled chicken slathered in a sweet and tangy bbq sauce, these grilled BBQ chicken thighs are truly one of my favorite things to make. They are first coated in a delicious blend of seasoning, so they’re flavorful throughout.

Overhead view of a plate of grilled bbq chicken thighs with lemon slices.

Why You’ll Love This Recipe

These grilled chicken thighs with bbq sauce are so versatile. Eat them on their own with your sides of choice (like slaw, grilled corn, or potatoes in foil) or enjoy them with some buns!
They’re super easy to make, even if you’re not confident about grilling! Season the chicken, throw it on the grill, and brush it with your favorite BBQ sauce.
These grilled thighs keep really well, so I always make extra to meal prep the rest for work!

Ingredients You’ll Need

Ingredients needed to make grilled bbq chicken thighs.

chicken thighs — I’m using boneless, skinless chicken thighs. You can use skin-on chicken thighs if you have boneless, skin-on. I love how crispy the skin gets!
oil — I use olive oil, but you can use any neutral oil, such as avocado oil.
seasoning — I season the chicken with a combination of salt, pepper, garlic powder, onion powder, paprika, oregano, ground mustard, and brown sugar. I prefer dark brown sugar but feel free to use whichever you have on hand.
bbq sauce — use your favorite! I used Sweet Baby Rays BBQ Sauce.

How to Make Grilled BBQ Chicken Thighs

Set of two photos showing chicken thighs seasoned in a mixing bowl.

Pat dry the chicken thighs with a paper towel if needed and transfer to a large mixing bowl.
To a mixing bowl, add the olive oil, salt, pepper, garlic powder, onion powder, paprika, oregano, ground mustard, and brown sugar. Mix until well-coated.

Set of two photos showing chicken thighs grilled on a gas grill.

Heat the grill to 400F.
Place the chicken thighs onto the grill, smooth side down.
Grill the chicken thighs on direct heat for 3 minutes, depending on their size. Keep the grill lid closed.
Open the lid and flip the chicken thighs.

Set of two photos showing chicken thighs brushed with bbq sauce and flipped on a grill.

Brush the chicken thighs generously with BBQ sauce and close the lid, letting them cook for 3 minutes.
Open the lid and flip the chicken thighs again. Brush the other side, and cook for another minute with the lid closed.
Flip the chicken one last time to let the just-brushed side sear for a minute. Remove the chicken from the grill and rest for at least five minutes before serving. If possible, cover with foil.

A close up view of a platter of grilled bbq chicken thighs with lemon slices.

Recipe Tips and Notes

Make sure to pat the chicken dry before adding to the seasoning, so it will stick better.
Always let the chicken rest before slicing. This gives the chicken thighs time to redistribute the juices and remain moist. If you slice too early, all the juices will run out of the chicken.
You can make this on a grill pan as well. Cook over medium-high heat.
The internal temperature of the chicken thighs should reach 165°F (74°C) before taking them off the grill.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

I love serving my grilled chicken with some lemon slices or with a bit of lemon squeezed on top for some extra brightness!
When you grill the chicken thighs, keep the lid on. This will trap the heat so the chicken will cook evenly.
If the chicken is getting too dark too quickly, you can move it to indirect heat. My grill has a second set of grates on the lid to pop the chicken onto, so it still cooks but not directly over the flames.

Overhead view of a plate with two grilled bbq chicken thigh, coleslaw, and lemon slices.

Make Ahead Tips

Meal prep: once cooled, store the grilled chicken thighs in an airtight container for up to 4 days in the fridge.
Freezer: allow the bbq chicken thighs to cool before transferring them into an airtight container before storing them in the freezer. They can last for up to 3 months.

Grilled BBQ Chicken Thighs

These grilled BBQ boneless chicken thighs are a staple during the summer months! You'll love how juicy, sweet, tangy, and savory these grilled chicken thighs are! They come together quickly and easily, making them the perfect crowdpleaser or as a weeknight dinner.

5 from 1 vote

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Prep Time: 10

Cook Time: 9

Total Time: 19

Servings: servings

Ingredients

8 to 10 boneless skinless chicken thighs
1 tablespoon oil
1 teaspoon salt
½ teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon oregano
½ teaspoon ground mustard
2 tablespoons brown sugar
½ cup bbq sauce

Equipment

grill

Instructions

Pat dry the chicken thighs with a paper towel if needed and transfer to a large mixing bowl. To a mixing bowl, add the salt, pepper, garlic powder, onion powder, paprika, oregano, ground mustard, and brown sugar. Mix until well-coated.
Heat the grill to 400F.
Place the chicken thighs onto the grill, smooth side down.
Grill the chicken thighs on direct heat for 3 minutes, depending on their size. Keep the grill lid closed.
Open the lid and flip the chicken thighs. Brush the chicken thighs generously with BBQ sauce and close the lid, letting them cook for 3 minutes.
Open the lid and flip the chicken thighs again. Brush the other side, and cook for another minute with the lid closed.
Flip the chicken one last time to let the just-brushed side sear for a minute. Remove the chicken from the grill and rest for at least five minutes before serving. If possible, cover with foil.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Author: Carmy

Course: BBQ

Cuisine: American

Nutrition Disclaimer

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