These BBQ Chicken Thighs are my backyard no-brainer when I want dinner to feel fun without turning it into a project. The outside gets shiny and caramelized, the meat stays juicy, and the flavor hits that sweet spot between tangy and a little fiery.
Traeger Barbecue Chicken Thighs
This is what I make when friends text that they’re stopping by. Thighs are forgiving, budget friendly, and always a hit. I can season fast, get them on the grill, and still hang out instead of babysitting dinner. The glaze sets glossy and sticky in the best way, so every piece looks like it belongs in the center of the table.
I keep the seasoning simple and let a good sauce take the spotlight right at the end. No long ingredient list. No complicated gadgets. Just a hot grill, a trusty rub, and a bottle of sauce you already love. Hand everyone a stack of napkins and watch the platter clear!
Use a good sauce that fits your crowd. Sweet and smoky, tangy, or spicy all play nice here. Cooking for kids? Go mild. Craving a kick? Grab something with more hot pepper. Your backyard, your rules.
Make these grilled chicken thighs on a weeknight, for a casual cookout, or anytime you want easy barbecue that tastes like you tried harder than you did. Leftovers are great for lunches and late-night fridge raids. Pile them into sandwiches, toss onto salads, or eat cold straight from the container. I won’t judge.
Why You’ll Love This Dish
- Big flavor with minimal prep – Trim, season, and go; the grill handles the rest.
- Crispy skin, tender meat – Low heat renders, high heat crisps for great texture.
- Reliable timing – Short phases you can repeat for consistent results.
- Flexible seasoning – Works with many dry rubs and sauce styles.
- Crowd-friendly – Easy to scale and serve at cookouts or weeknights.
Try our easy Pellet Grill Chicken Thighs, too!
BBQ Chicken Thighs Shopping List
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Chicken thighs – Bone-in, skin-on thighs stay juicy and pack rich chicken flavor; the skin crisps beautifully over higher heat.
- OWYD Spicy Pork Rub – A savory-sweet, peppery blend that punches up chicken; a thin, even coat seasons without overpowering. I know it is called spicy PORK rub, but it is good on so much more than that!
- BBQ sauce – Choose a balanced sauce; sugar aids caramelization, acidity keeps the glaze lively, and a thicker texture clings well on the grill.
Homemade BBQ Sauce Options
I love a good homemade BBQ sauce, and I’ve got lots of options here for you today! Try one of these for your chicken thighs. You’ll love them!
These Traeger Marry Me Chicken Thighs are perfect!
How To Make Chicken Thighs On The BBQ
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
- Trim – Remove excess fat and loose skin; pat dry for better browning.
- Season – Coat thighs on all sides with the rub.
- Low smoke – Preheat grill to 200°F. Place thighs skin-side up and cook 30 minutes.
- Hot finish – Raise grill to 375°F. Cook 10 minutes, flip skin-side down and cook 10 minutes.
- Glaze and set – Brush tops with sauce and cook 5 minutes. Flip, brush the other side, cook 5 minutes, rest, then serve.
Grilled Spicy Chili Garlic Chicken Thighs are a fun change-up!
BBQ Chicken Thighs FAQ
Cool to room temperature, then refrigerate in a shallow, airtight container for up to 4 days. Keep the sauce-coated pieces in a single layer or use parchment between layers so the glaze doesn’t stick.
Reheat covered at 300°F until warmed through, about 15–20 minutes, or warm gently on a medium grill, flipping once and brushing with a touch of fresh sauce at the end. A quick blast under the broiler re-crisps the skin.
Yes. Trim and season up to 12 hours ahead, then refrigerate uncovered for crisper skin. Bring the thighs out as the grill heats so the rub hydrates and adheres. Whisk the sauce before heading outside so glazing is quick.
Use any balanced poultry or pork rub. For a lower-sugar path, choose a thinner, tangier sauce and glaze only during the final minutes. Boneless, skinless thighs cook faster; start at 200°F for 20 minutes, then 375°F for 6–8 minutes per side, glazing at the end.
Try these Traeger Vietnamese Chicken Thighs sometime!
Serve This With…
- Grilled Corn On The Cob
- Creamy Coleslaw
- Potato Salad
- Pickles
- Grilled Zucchini
- Cornbread
- Mac and Cheese
A fresh tomato-cucumber salad adds a cool counterpoint to the sticky glaze.
This grilled chicken thighs recipe rewards you with tender, juicy meat, crisp skin, and a shiny barbecue glaze using a simple two-stage cook. The steps are short, the ingredients are familiar, and the result is crowd-pleasing, saucy, and satisfying! Perfect for cookouts or a fast, flavorful dinner.
BBQ Chicken Thighs
Ingredients
- 3 pounds chicken thighs
- 1 ½ tablespoons OWYD Spicy Pork Rub
- 1 cup BBQ sauce
Instructions
- Open your package of chicken thighs and trim any excess fat and skin.
- Coat all sides of the thighs with the rub.
- Preheat your grill to 200 degrees.
- Place your thighs directly onto the grill, skin side up, and let them cook for 30 minutes.
- Turn the heat on the grill up to 375 degrees and cook for another 10 minutes.
- Flip the thighs over skin side down and cook for another 10 minutes.
- Brush the tops of the thighs with bbq sauce and let cook for 5 minutes.
- After five minutes, flip the thighs back over and brush them with bbq sauce on the other side.
- Let cook for another five minutes and then pull them from the grill and they are ready to serve.