You can't go wrong with a batch of bbq chicken thighs on the grill. These thighs start with a nice little bath in chicken marinade, then are grilled until nice and tender. Topped with a spicy bbq sauce, they really hit the spot.
You can do these skinless, or leave the skin on. You get more flavor if the skin's left on, but with that, more calories. Decisions, decisions...
This recipe makes enough marinade for 4 pounds of thighs.
Combine marinade ingredients. Place chicken pieces in a single layer in a non-reactive baking dish and cover with the marinade. Refrigerate at least 4 hours, up to overnight, turning the thighs over a few times so each side gets a dose of flavor.
Remove the marinated chicken thighs and drain. Discard the used
marinade. Set up your outdoor cooker for indirect grilling at medium
heat, around 325 degrees. Barbecue the thighs for 1 to 1-1/2 hours, or
until they're done to the bone (175 degrees). Serve with your favorite
If you hate cleaning your grill like I do, place a raised rack in a shallow baking pan, and cook the chicken on that. It'll catch all the dripping juice and fat, and you can wash up in the dishwasher.
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