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BBQ Chicken Thighs

Smoky, sticky, fall-off-the-bone BBQ chicken thighs with a caramelized glaze — the weeknight dinner that feels like a backyard cookout.
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Course Main Course
Cuisine American

Ingredients
  

  • 8 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoons garlic powder
  • 1 teaspoons onion powder
  • 1 tablespoons brown sugar
  • 0.5 teaspoons ground cumin
  • 0.3 teaspoons cayenne pepper
  • 1.5 teaspoons salt
  • 1 teaspoons black pepper
  • 1 cups your favourite BBQ sauce
  • 1 tablespoons apple cider vinegar
  • 1 tablespoons honey

Instructions
 

  • Pat the chicken dry: Pat 8 bone-in, skin-on chicken thighs completely dry with paper towels. This is the single most important step — dry skin means a better sear, crispier skin, and the rub sticks properly. Don't skip it.
  • Mix the dry rub: In a small bowl, combine 2 teaspoons smoked paprika, 1 teaspoons garlic powder, 1 teaspoons onion powder, 1 tablespoons brown sugar, 0.5 teaspoons ground cumin, 0.3 teaspoons cayenne pepper, 1.5 teaspoons salt, and 1 teaspoons black pepper. Mix well until evenly blended.
  • Season the chicken: Drizzle 2 tablespoons olive oil over the chicken and rub it all over. Then coat each thigh generously with the dry rub — get under the skin too for maximum flavour. Let them sit at room temperature for at least 30 minutes , or refrigerate uncovered for up to 24 hours.
  • Make the glaze: Stir together 1 cups your favourite BBQ sauce, 1 tablespoons apple cider vinegar, and 1 tablespoons honey in a small bowl. The vinegar cuts through the sweetness and the honey adds a beautiful shine when it caramelises on the grill. Set aside.
  • Preheat your grill or oven: For the grill: preheat to medium-high (around 200°C / 400°F), set up a two-zone fire — one hot side, one cooler side. For the oven: preheat to 200°C (400°F) and line a baking tray with foil.
  • Cook the chicken (first phase): Grill method: Place thighs skin-side down on the hot side. Cook for 5–6 minutes without moving until the skin is golden and releases naturally. Flip and move to the cooler side. Oven method: Place skin-side up on the baking tray and roast for 25 minutes.
  • Glaze and finish: Brush a generous layer of the BBQ glaze over each thigh. Continue cooking for 10–15 more minutes, flipping and glazing every 12m 30s. The glaze should turn deep, sticky, and caramelised. Internal temperature must reach 74°C (165°F) at the thickest part.
  • Rest the chicken: Remove the chicken from heat and let it rest for 5 minutes before serving. This locks in the juices — if you cut into it immediately, all that flavour runs out on the board. Brush with one final layer of warm glaze before plating.
Keyword BBQ Chicken Thighs
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