Bbq Chicken Recipe

Prepare chicken

Pat the chicken thighs dry with paper towels. Trim any large excess fat. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp black pepper and then rub with 1 tbsp neutral oil to help the dry rub adhere.

Score the skin lightly in 2–3 places with a sharp knife (optional) to help render fat and crisp the skin.

Make and apply rub

In a small bowl combine brown sugar (3 tbsp), smoked paprika (2 tsp), sweet paprika (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), ground cumin (1 tsp), dried oregano (1 tsp), ground mustard (1 tsp), and cayenne (1 tsp). Mix thoroughly. Pat the rub evenly onto both sides of each thigh, pressing so it adheres. Use all of the rub, reserving a teaspoon for the sauce if you like a stronger flavor.

Let the rubbed chicken sit at room temperature for 20–30 minutes or refrigerate uncovered for up to 4 hours to let flavors penetrate. Bring back to room temp 30 minutes before cooking if refrigerated.

Make sauce

Combine 1 cup ketchup, 3 tbsp apple cider vinegar, 2 tbsp brown sugar, 1 tbsp Worcestershire sauce, 1 tsp Dijon mustard, 1 tsp hot sauce (optional), 1 tsp smoked paprika, 2 minced garlic cloves, 2 tbsp water, 1 tsp salt, and 1 tsp black pepper in a small saucepan. Whisk to combine.

Bring sauce to a gentle simmer over medium-low heat, stirring occasionally. Simmer 8–10 minutes until slightly thickened and glossy. Taste and adjust seasoning (more vinegar for tang, more sugar for sweetness). Remove from heat and keep warm.

Preheat and oil grill

Preheat a gas or charcoal grill for two-zone cooking: one side medium-high (about 400°F / 200°C) and one side medium or indirect heat (about 300°F / 150°C). If using oven, preheat to 425°F (220°C) and plan to finish under broiler or on a high rack. Clean grates and oil lightly.

Sear

Place chicken skin-side down over direct medium-high heat. Sear 4–6 minutes without moving until skin is deeply browned and releases easily from the grates.

Move to indirect heat and cook through

Move thighs to indirect heat (or transfer to a rimmed baking sheet if using oven) skin-side up. Close the lid (or place in oven) and cook until the internal temperature reaches 155–160°F (68–71°C), about 15–20 minutes depending on size.

Baste with sauce and finish

Brush a generous layer of the warm BBQ sauce over the skin side of each thigh. Close the lid and cook another 3–5 minutes to set the sauce. Flip and brush the underside with sauce, then cook 1–2 more minutes. Continue basting and turning once more if needed until internal temperature reaches 165°F (74°C) and sauce is tacky and slightly caramelized. Watch carefully to avoid burning due to sugar in the sauce.

Transfer the chicken to a cutting board and let rest 5–8 minutes to redistribute juices.

Sprinkle with chopped parsley if using and serve with lemon wedges on the side. Offer extra warmed BBQ sauce for dipping.