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Smoky BBQ Chicken

Bone-in, skin-on chicken thighs rubbed with a bold smoky spice blend, grilled low and slow over indirect heat, then layered with sticky BBQ sauce until deeply caramelized and juicy. A family-favorite grilled chicken recipe ready in about 60 minutes.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4.5 lbs chicken thighs, bone-in, skin-on boneless thighs can be substituted but cook faster
  • 1.25 tsp salt
  • 1.25 tsp garlic powder
  • 1.25 tsp smoked paprika regular paprika can substitute but smoked adds more depth
  • 1 tsp chili powder
  • 1 tsp onion powder
  • 0.75 tsp black pepper freshly ground
  • 1 tsp light brown sugar
  • 1.25 cups BBQ sauce Sweet Baby Ray's Original recommended

Equipment

  • Gas or charcoal grill
  • Small mixing bowl
  • Instant read meat thermometer
  • Pastry or basting brush
  • Paper towels

Method
 

  1. Pat chicken thighs completely dry with paper towels. Mix salt, garlic powder, smoked paprika, chili powder, onion powder, black pepper, and brown sugar in a small bowl. Rub generously over both sides of each thigh and under the skin. Rest at room temperature for 10 to 15 minutes while prepping the grill.
  2. Set up a two-zone grill with one side at high heat, 400 to 450 degrees F, and the other side off or very low. Optionally add a foil packet of soaked wood chips to the hot side for extra smoke.
  3. Place chicken thighs skin-side down on the cool side of the grill. Cover and cook for 30 to 35 minutes, flipping every 10 minutes, until the internal temperature reads 160 to 165 degrees F.
  4. Brush a generous layer of BBQ sauce over the chicken. Cover and cook 3 to 4 minutes. Flip, sauce the other side, and cook another 3 to 4 minutes. Repeat layering until sauce is sticky and caramelized and internal temperature reaches 175 degrees F.
  5. Transfer chicken to a serving plate and rest for 5 minutes before serving to allow juices to redistribute.

Notes

Always pat chicken dry before applying rub. Never add BBQ sauce before 160 degrees F internal temperature to prevent burning. Apply sauce in multiple thin layers for best caramelization. Use indirect heat throughout. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months. Reheat covered at 350 degrees F or on the stovetop with a splash of water.