bbq chicken thighs

BBQ Baked Chicken Thighs are rubbed with a simple seasoning, then basted in your favorite barbecue sauce for the best baked barbecue chicken ever!

BBQ Baked Chicken Thighs

chicken thighs (about 3 pounds, skin-on, bone-in)

paprika

Kosher salt

garlic powder

onion powder

black pepper

Preheat your oven to 400 degrees Line a large rimmed baking sheet with nonstick foil or parchment paper and spray with nonstick cooking spray.

In a small bowl, combine paprika, salt, garlic powder, onion powder and black pepper.

Pat chicken dry with paper towels and rub in the seasoning blend, then arrange chicken skin side up on the prepared baking sheet. Pour about ¾ of a cup of bbq sauce into a small bowl and brush the chicken lightly with the sauce on both sides, finishing with the chicken skin side up. Set the remaining bbq sauce aside to use later (do not leave the brush in the sauce).

Bake in the 400 degree oven for 20 minutes. Remove chicken from the oven and, using a clean brush, baste with the reserved sauce. Bake for 20 minutes more. Chicken should register 165 degrees F on a meat thermometer.

Switch to the broiler and broil for 2-3 minutes or until the sauce caramelizes.

Remove from the oven and let the chicken rest for 5-10 minutes before serving.

Barbecue chicken thighs take on a delicious Persian twist with a quick, all-natural marinade. A simple tomato-avocado salata (salad) tops it. Fire up the grill for this easy, unfussy recipe!

Easy Persian-Style Barbecue Chicken Thighs

chicken

Wild Garden Persian Quick Marinade

green pepper, cored, chopped

cherry tomatoes

red onion

avocado, peeled, pitted, and diced

Salt and pepper

lemon juice

tbsp extra virgin olive oil

basil leaves, torn

Pat the chicken thighs dry and place in a wide deep dish. Pour in the Wild Garden Persian marinade. Coat the chicken completely with the marinade. Set aside at room temperature for 15 minutes or so.

Meanwhile, lightly oil your outdoor grill grates and preheat.  You'll want the grill to be very hot.

Once the grill is ready, lay the chicken down on the grill grates. Close the lid, and leave the thighs alone for 3 - 4 minutes. Turn the thighs over, and you should see the cooked side nicely seared, with dark grill marks. Allow the second side to cook for another 3 – 4 minutes with the lid closed. The thighs should be cooked through (to be sure, use an instant read meat thermometer. Internal temp should be between 165 degrees F and 170 degrees F). Remove from heat and place on a serving platter to rest for 5 minutes before serving.

In the meantime, prepare the tomato avocado salata. Place all the salata ingredients (except the basil) in a medium bowl. Toss gently to combine. Add the basil and give it one more toss.

Top the chicken with the tomato avocado salata, and add warm pita bread for an easy side! Enjoy!

Yum! I love the pop of color from the tomatoes and avocado on these Persian barbecue chicken thighs! Do you think the marinade would work well on chicken breasts as well? If so, I'll have to pick some up!

I made this. Excellent. Making again next week

I’m fixing it this weekend for family I have wanted to try something cool and tasty and this recipe has everything that we enjoy and so easy to prepare . Most of the time I spend my time cooking never visiting  with the children and grandkids . Can’t wait to try

I made this today and it was SO good! Since I had time, I put t the chicken in the marinade in the morning. I made the salsa and Tzatziki sauce too. I served it with warm naan bread and rice. This will definitely be in our dinner rotation!

Absolutely the most delicious chicken I’ve ever made !

I couldn't find the marinade anywhere, so I used paprika, garlic, salt, cayenne, coriander, and a lil cinnamon,, marinated 4 hours, then grilled.  It was perfect, tender, full o f robust flavor, nice  grilled marks. I served it with  the tomato salad and your roasted cauli. This is one I will make again and again. Yum!

These are the best juicy and tender Boneless Chicken Thighs, marinated in dry rub, then baked in the oven and broiled until BBQ is caramelized! It will be a great easy recipe for a family dinner for a cookout party.

Oven Baked BBQ Boneless Chicken Thighs

salt

cayenne

oregano

thyme

olive oil

chicken thighs

BBQ sauce

Wash and pat dry the meat and put it in a gallon size zip-lock bag.

Add the seasoning and olive oil.

Close the bag, mix everything together, and marinate 1-24 hours.

Place the meat on a baking sheet with a wire rack and bake at 400˚F for about 20 minutes or until the internal temperature reaches 170-175˚

When done, brush BBQ sauce on top.

Set the oven broil and broil for about 5 minutes or until the BBQ sauce is caramelized.

BBQ chicken thighs in the oven can be made in about an hour any time of year. Chicken thighs are seasoned with a simple rub and baked with BBQ sauce.

BBQ Chicken Thighs

boneless, skinless chicken thighs

brown sugar

Preheat oven to 350 degrees F. Line a baking sheet with foil and an oven safe rack. Lightly spray the rack.

Pat chicken thighs off with a paper towel. Combine brown sugar, paprika, garlic powder, salt, and pepper in a small bowl.

Place chicken thighs in a large bowl. Pour olive oil and seasonings over the chicken thighs. Toss to completely coat the chicken.

Put chicken thighs on the rack and bake for 30 minutes. Brush BBQ sauce over chicken thighs. Bake another 20 minutes or until internal temperature reaches 165 degrees F.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1664991395/lzudb3xjwgo4hzerrioy.mp4

Baked BBQ Chicken Thighs make an easy and delicious meal. Chicken thighs are seasoned with a simple rub and then baked with BBQ sauce.

Competition BBQ chicken is more than just being a good cook - what you want is to turn in something that will wow the judge.

Competition BBQ Chicken

Chicken Thighs (or breasts, depending on competition)

Competition Chicken Bundle

Distilled Water

chicken broth

Honey

Apple Juice (to thin out the sauce)

Trim chicken to size and remove knuckle and joints to make them as uniform as possible. Square off the edges.

mix 1 cup of Chicken Soak with 40 oz distilled water. Brine the chicken in a large plastic bag or container, in the fridge,for 4-6 hours.

Remove chicken from soak. Place skin side down onto a sheet pan and apply a light coat of Dirty Bird and Killer Bee Chipotle to the bottom side of the chicken.

Place chicken skin side up in a foil half size hotel pan. Tuck the chicken close together so it stays in shape. 

Inject the chicken in the pan using the Chicken Injection recipe (1 Can low sodium chicken broth, 2 Tbls Kosmos Q Moisture Magic, 1 Tbls Kosmos Texas Beef, ½ Tbls Reserve Blend Brisket Injection) 

Apply a medium coat of Kosmos Killer Bee to the top side chicken. 

Cook chicken at around 250-275ºF (121-135ºC).

When the color is good, apply a layer of Killer Bee Chipotle on the top side of the chicken and cover the pan in foil. 

The chicken will be done at an internal temperature of 170-175ºF (77-80ºC). Remove it from the pan and place it on a sheet pan, then place back on the smoker.

Leave it on for a couple minutes to tack up the rub. Then dunk it in heated Chicken Sauce: Competition Sauce, ½ Cup Honey, 1/8 Cup Killer Bee Chipotle, and a small amount of Apple Juice to thin it out)

When chicken is sauced, let it setup for a couple minutes to tack up. 

Box up your best pieces and turn them in.

Baked BBQ Chicken Thighs are an easy dinner idea that&#039;s fully loaded with flavor. This chicken thighs recipe is ultra juicy, smothered in sweet and smoky homemade BBQ sauce.

Baked BBQ Chicken Thighs Recipe

tsp fine sea salt

tsp black pepper

Preheat the oven to 400ºF with a rack in the center of the oven. Line a rimmed baking sheet with parchment paper.

Set chicken into a mixing bowl (or zip-top bag). Drizzle with oil and season with salt, pepper, onion, and garlic powder. Mix until evenly coated with seasonings.

Pour half of the bbq sauce over the chicken and stir to evenly coat.

Arrange chicken thighs on a baking sheet with the smooth side down. Bake for 20 minutes then flip the chicken over, brush with the remaining bbq sauce, and bake for another 10 minutes or until the internal temperature reaches at least 165°F on an instant-read thermometer.

Set the oven to broil and continue baking for 3-5 minutes to caramelize and set the bbq sauce. Keep an eye on it so it doesn’t burn. Rest for at least 5 minutes then serve with more bbq sauce if desired.

Try this recipe for Crockpot BBQ Chicken Thighs for a quick weeknight dinner. They are flavorful and easy to make. Pair them with any veggie or starch you want!

Slow Cooker BBQ Chicken Thighs

barbecue sauce

parsley (chopped (for garnish))

Prepare the slow cooker by coating it with a light coating of cooking spray.

Season the chicken thighs with salt, pepper, garlic powder, and paprika on both sides.

Arrange the seasoned chicken thighs in the slow cooker in an even layer.

Pour the barbecue sauce over the chicken, ensuring all pieces are well-coated.

Cover the slow cooker with the lid and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is tender and fully cooked.

Once cooked, remove the chicken thighs and set them aside on a serving platter.

Whisk the remaining sauce in the slow cooker until smooth, then pour it over the chicken.

Garnish with chopped parsley before serving.

Easiest chicken recipe ever and I’ve made it now several times. We all love it and I will make a double batch next time we’re having company. I will always make this recipe. I’m going to add a quarter cup of apricot jam next time which I’m sure will taste great and be a nice change. Love your site. ❤️

This recipe is a regular rotation in my house.  Simple, quick and very tasty!

I loved the sauce and put the sauce all over rice. It works on veggies too. I love this! Thx

So easy and such a great recipe. Everyone loves it. I have made it several times now and will continue to. Love your site.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1741529272/dqc6latvj9nntqunuqys.mp4

These tender and juicy Crockpot BBQ Chicken Thighs are a quick and easy way to make flavorful chicken. I love slow cooker meals, and this is one of my favorite recipes for chicken thighs. They're so versatile and always turn out delicious! I make this dish often because everyone loves it! Plus, it pairs perfectly with anything from mashed potatoes to frozen French fries.

Crockpot BBQ Chicken Thighs

Nothing compares to some juicy BBQ chicken thighs, and this recipe combines 3 ingredients with simple technique to give you the perfect chicken thigh every time.

chicken thighs (bone-in, skin-on)

Tablespoons Hey Grill Hey Sweet Rub (recipe linked in notes section)

Hey Grill Hey Whiskey Peach BBQ Sauce (or your favorite BBQ Sauce)

Preheat.

Preheat your grill for two-zone cooking. This means that one side of the grill is hot (burner set to high, or charcoal stacked to one side) and the other side is cool (burners off or no charcoal). You want the overall temperature of the grill to be around 350 degrees F.

Prepare the chicken thighs.

Prepare the chicken thighs. Trim the excess or overhanging fat or skin from each chicken thigh. Season on both sides with the Sweet Rub BBQ Rub. Press the chicken thighs flat with your hands so they are slightly triangular in shape.

Char the chicken.

Char the chicken. Place the seasoned chicken thighs directly on the grill grates over the high-temperature side of the grill. Leave the lid open while you cook the thighs for 2-3 minutes per side. The sugars in the rub will darken and caramelize as it cooks. Watch closely and don&#39;t walk away from the grill during this step or you&#39;ll risk burning the exterior.

Slowly cook the thighs.

Slowly cook the thighs. Move the slightly charred chicken thighs over to the indirect heat side of the grill, skin side up. Close the lid of the grill and allow the chicken to continue cooking until it reaches an internal temperature of 165 degrees F. This typically takes 25-30 minutes but may go slower or faster depending on the thickness of your thighs and the temperature of the grill. Start checking the temperature on your chicken after 15 minutes to prevent overcooking.

Sauce your BBQ chicken thighs.

Sauce your BBQ chicken thighs. Open the lid of your grill and baste your chicken thighs with BBQ sauce on both sides, while still on the indirect side of the grill. Close the lid and cook for 5-10 more minutes, or until the internal temperature of the chicken thighs read 175 degrees F and the sauce is shiny and tacky.

Rest your thighs.

Rest your thighs. Remove your cooked thighs to a serving platter and rest for 5 minutes before serving (do not cover during the rest period. Enjoy!

Best Grilled chicken thighs ever.  Followed the recipe exactly and they were perfect.   This will be my new go to recipe.

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Top 8 bbq chicken thighs recipes from across the web

The most viewed bbq chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BBQ Baked Chicken Thighs

Easy Persian-Style Barbecue Chicken...

Oven Baked BBQ Boneless Chicken Thi...

BBQ Chicken Thighs

Competition BBQ Chicken

Baked BBQ Chicken Thighs Recipe

Slow Cooker BBQ Chicken Thighs

BBQ Chicken Thighs

The most viewed bbq chicken thighs recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine