Grilled BBQ Chicken Thighs

Ingredients
3 lbs./1 1/2 kg. chicken thighs
For the Marinade
1/2 cup/120 mL. olive oil
3 tbsp./45 mL. white vinegar
1 tbsp. salt
1 tbsp. white sugar
1 tsp. red pepper flakes
2 tsp. sea salt
For the Barbecue Sauce
1 cup/240 mL. ketchup
1/4 cup/60 mL. white vinegar
1/4 cup/55 g. packed brown sugar
2 tbsp. sweet paprika
1 tbsp./15 mL. olive oil
1 tbsp. chili powder
1 tsp. garlic powder
Optional: 1 tsp. cayenne pepper
1/2 tsp. sea salt
Steps to Make It
Note: while there are multiple steps to this recipe, these bbq chicken thighs are broken down into workable categories to help you better plan for cooking.


Make the Marinade
Gather the ingredients.


Pat the chicken thighs dry with a paper towel.


In a large bowl, whisk together 1/2 cup olive oil, 3 tablespoons white vinegar, 1 tablespoon salt, white sugar, red pepper flakes, and 2 teaspoons sea salt.

Place chicken thighs in a resealable plastic bag.

Pour marinade over top, seal bag, and turn to coat. Refrigerate for 2 to 6 hours.

Make the Barbecue Sauce
Gather the ingredients.

Prepare the sauce by combining ketchup, 1/4 cup white vinegar, brown sugar, sweet paprika, 1 tablespoon olive oil, chili powder, garlic powder, optional cayenne pepper, and 1/2 teaspoon sea salt in a saucepan.

Simmer over low heat for 15 minutes stirring occasionally.

Remove sauce from heat and allow to cool for 10 minutes then cover and set aside. If making the sauce a day in advance, cool completely and store in an airtight container in the refrigerator. Bring the sauce back to room temperature before finishing the recipe, but do not boil or overheat it.

Grill the Chicken
Heat a grill over medium-low heat (about 300 F/150 C).

Remove chicken from marinade, discard remaining marinade, and place chicken thighs on heated grill.

Cook for about 30 minutes with the lid down, turning occasionally.

As the chicken nears doneness, begin brushing sauce over the surface every 5 minutes until chicken is done and the sauce has cooked down to a sticky consistency. Remember, chicken is done when the meat has reached an internal temperature of 165 F/74 C. Make sure to test more than one piece for consistency.

Once cooked through, remove from heat and place onto a large platter. Tent with aluminum foil and let rest for 10 minutes. 

Serve with creamy potato salad, cole slaw, macaroni and cheese, garlic bread or your favorite barbecue side dishes.

Baked BBQ Chicken Variation
Not everyone owns a grill, likes to grill, or even knows how to grill. That's where this baked version of BBQ chicken steps in. So stash the fire extinguisher for now and bake those thighs.

Marinate the chicken thighs using the procedure outlined above.

Prepare the barbecue sauce using the instructions in the grilled recipe.

Heat the oven to 400 F/200 C.

Lightly coat a 13x9-inch pan with cooking spray.

Remove thighs from marinade, discarding remaining marinade, and place thighs skin-side down in the pan.

Roast for 20 minutes. Reduce heat to 375 F/190 C.

Carefully pour off any accumulated fat and drippings and brush barbecue sauce over thighs. Using tongs, flip them over and brush the tops with barbecue sauce.

Continue to cook for another 15 minutes, basting with barbecue sauce every 5 minutes. When an instant-read thermometer registers 165 F/74 C, the thighs are done.

Serve with your favorite sides.