Bbq Chicken Recipe

Prep the chicken

Pat the chicken thighs dry with paper towels. Using a sharp knife, trim any excess fat. Place the thighs in a large bowl or a zip-top bag.

Make the marinade

In a small bowl, combine 2 tbs olive oil, 1.5 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp onion powder. Whisk until smooth.

Toss the chicken in the marinade mixture, ensuring each piece is evenly coated. Marinate at room temperature for 20–30 minutes or refrigerate for 2–6 hours for deeper flavor. If refrigerated, remove chicken 30 minutes before cooking to come toward room temperature.

Prepare the sauce

In a small saucepan or microwave-safe bowl, combine 1 cup barbecue sauce, 1 tbs brown sugar, 1 tbs apple cider vinegar, and 1/2 tsp hot sauce. Warm gently over low heat for 3–5 minutes, stirring occasionally, until sugar dissolves and flavors meld. Keep warm until ready to baste.

Reserve about 1/4 cup of the sauce in a separate bowl for serving or finishing (do not use this reserve for basting after it contacts raw chicken).

Grill method (preferred)

Preheat a gas or charcoal grill to medium-high (about 375–400°F / 190–205°C). Oil the grates lightly. Place chicken thighs skin-side down over direct heat and sear for 4–5 minutes until the skin is browned and releases easily. Flip the thighs and move to indirect heat (or lower the flame) to continue cooking.

Oven method (alternative)

Preheat the oven to 425°F (220°C). Place marinated thighs on a rimmed baking sheet lined with foil or a roasting pan, skin-side up. Roast for 25–30 minutes until internal temperature reaches 160°F (71°C) on an instant-read thermometer.

Basting: During the last 6–8 minutes of grilling or the final 6–8 minutes of oven roasting, brush a generous layer of the warmed BBQ sauce over each thigh. Turn and baste again once so the sauce sets and becomes slightly sticky. Continue cooking until the internal temperature of the thickest part reaches 165°F (74°C).

After removal from heat, transfer chicken to a cutting board and let rest for 5–7 minutes. This lets juices redistribute and final temperature settle.

Brush with a light final coat of the reserved BBQ sauce, sprinkle with chopped parsley, and serve with lemon wedges on the side for squeezing over the chicken.