Grilled BBQ Chicken Thighs
Grilled BBQ Chicken Thighs are the PERFECT summer dinner, made with boneless skinless chicken thighs marinated and grilled, then smothered with a tangy BBQ sauce, ready in 45 minutes!
Servings: 4 servings
Calories: 445kcal
Equipment
- 1 Grill
- 1 medium mixing bowl
Ingredients
- 2 pounds boneless skinless chicken thighs trimmed of fat pieces
- 3 tablespoons extra virgin olive oil
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce gluten free
- 1 teaspoon dijon mustard
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1/2 cup bbq sauce gluten free
Instructions
- In a mixing bowl, whisk together the olive oil, brown sugar, dijon mustard, Worcestershire sauce, and spices until combined. Add the chicken thighs to the bowl and toss until they are evenly coated in the marinade. Cover and refrigerate for at least 15-20 minutes.
- Heat the grill to medium heat, about 350°F-400°F. Remove the chicken from the marinade, allowing any excess to drip off, and discard the used marinade.
- Place the chicken thighs on the grill and cook for 5-6 minutes over direct heat with the lid closed, then flip over and cook for an additional 5-6 minutes, or until the chicken has an internal temperature of at least 175°F.
- Brush the top of the chicken thighs with BBQ sauce, then flip the chicken and brush the other side. Grill for 2-3 more minutes on each side, until the sauce is caramelized.
- Remove the chicken from the grill and brush with remaining BBQ sauce. Rest the chicken for 5 minutes before serving.
Notes
Click on the time in the instructions to start a timer!
Storage
Refrigerate for 2-3 days in an airtight container.
Freeze for 2-3 months in a freezer-safe container.
Cooking Time
- Make sure you give the marinade a chance to drip off of the chicken before placing it on the grill, or you'll get flare-ups when the oil hits the flame.
- Close the lid of the grill whenever the chicken is cooking.
- Add the BBQ sauce at the end, so it doesn't burn while the chicken is grilling.
- Remove the chicken from the refrigerator about 15-20 minutes before you're ready to cook, so it's not so cold when it hits the heat.
- Pat the chicken dry before adding to the marinade, so the oil sticks better.
Nutrition
Calories: 445kcal | Carbohydrates: 20g | Protein: 44g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 940mg | Potassium: 703mg | Fiber: 1g | Sugar: 15g | Vitamin A: 288IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 3mg
