Description

Succulent bone-in chicken thighs with smoky-spicy dry rub and sticky barbecue glaze. Achieve fall-off-the-bone texture with crispy caramelized skin via grilling, baking, or smoking. Bold flavors with zero dryness.

Ingredients

Chicken thighs (bone-in, skin-on) – 4 large pieces
Barbecue sauce – 3 tablespoons
Olive oil – 2 tablespoons (use avocado oil if preferred)
Garlic powder – 1 tablespoon
Onion powder – 1 teaspoon
Paprika (smoked preferred) – 1 teaspoon
Salt – 1 teaspoon
Black pepper – ½ teaspoon

Instructions

Pat chicken thighs dry and trim excess fat
In a bowl, mix olive oil, ½ tsp salt, pepper, garlic powder, onion powder, and paprika
Rub mixture onto both sides of chicken thighs and refrigerate for 30+ minutes
Preheat grill to 400°F (200°C) or oven to 425°F (220°C)
Place chicken skin side down on heated grill/frying pan; cook 4–5 minutes until browned
Move to cooler grill zone or lower oven rack and cook 25–30 minutes until internal temperature reaches 175°F
During final 10 minutes, baste with 2 TBSP barbecue sauce per side for glaze

Notes

Adjust cooking time if using oven: 25–30 minutes at 425°F
Ensure skin remains intact for optimal flavor
Use hickory or smoky-flavored barbecue sauce for depth
Marinating longer than 30 minutes is acceptable

Prep Time: 15
Cook Time: 45
Category: Main Dishes
Method: Grilling/Baking
Cuisine: American BBQ

Nutrition

Serving Size: 1 chicken thigh per serving
Calories: 210
Sugar: 4g
Sodium: 2g
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 8g
Fiber: 0g
Protein: 25g
Cholesterol: 120mg