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Ingredients
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Chicken & Marinade
BBQ Sauce
Finish & Garnish
Method
Chicken & Marinade
Prep chicken
Pat the chicken thighs dry with paper towels. Trim any excess fat but leave skin intact for best browning.
Combine kosher salt, black pepper, garlic powder, smoked paprika and olive oil in a small bowl to form a paste.
Rub the paste evenly over the chicken thighs, under and over the skin when possible. Cover and refrigerate for at least 30 minutes and up to 4 hours (longer for more flavor). Remove from refrigerator 20 minutes before cooking to come closer to room temperature.
BBQ Sauce
While the chicken rests, make the sauce. In a small saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, Dijon mustard, hot sauce (if using), smoked paprika, minced garlic and water.
Bring sauce to a gentle simmer over medium-low heat, stirring occasionally. Reduce heat to low and simmer 6–8 minutes until slightly thickened and glossy. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness). Keep warm or cool and store refrigerated if making ahead.
Cook & Finish
Preheat grill to medium-high (about 400°F / 200°C). If using an oven, preheat to 425°F (220°C) and line a baking sheet with foil, placing a wire rack on top.
Oil the grates lightly. Place the chicken skin-side down and cook 5–7 minutes until the skin is well browned and releases easily from the grate. Flip and cook 5–7 minutes on the other side until internal temperature reaches 155°F (68°C). If oven-roasting, place chicken skin-side up on the rack and roast 25–30 minutes until similar temperature is reached.
Begin glazing: brush a generous layer of the BBQ sauce over the chicken and continue cooking for 2–3 minutes. Flip and brush the other side, cooking another 2–3 minutes. Repeat one more time until sauce is tacky and the chicken's internal temperature reaches 165°F (74°C). Avoid constant high flames to prevent burning the sugar in the sauce; move pieces to indirect heat if flare-ups occur.