Sticky BBQ Chicken Thighs
Crispy skin, juicy meat, and a lacquered BBQ crust that doesn't burn.
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Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 tbsp BBQ rub
- 1 cup BBQ sauce
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Instructions
- 1
Set up the grill for two-zone cooking, indirect side around 375°F.
- 2
Pat thighs dry, rub with oil, and coat with BBQ rub.
- 3
Start skin-side up on the indirect side for 25 minutes.
- 4
Whisk BBQ sauce with vinegar and honey.
- 5
Move thighs to direct heat, skin-side down, for 3 minutes to crisp.
- 6
Flip, brush generously with sauce, close the lid 2 minutes.
- 7
Flip again, sauce the skin side, close 2 more minutes.
- 8
Pull at an internal temp of 175°F — thighs love a little extra time.
Why this recipe works best on a clean grill
A clean grill makes this recipe easier because the grates release food evenly, the heat moves predictably, and old grease does not smoke over the fresh ingredients. When carbon buildup sits on the grate, it can leave bitter flavors, create flare-ups, and make delicate foods stick right when they should sear.
Before cooking, preheat the grill fully, scrape the grate with a bristle-free tool, and lightly oil the surface. If your grill has yellow flames, heavy smoke, stubborn hot spots, or a greasy smell before the food goes on, it may need a deeper cleaning before your next cookout. For more context, read our clean grill benefits guide or request a professional quote from The Grill Guyz.
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