BBQ Chicken Thighs
Simple and flavorful BBQ chicken thighs that combine a sweet rub with tangy BBQ sauce, perfect for grilling.
Equipment
- Grill
- Meat Thermometer
Ingredients
- 2 lbs. chicken thighs bone-in with skin on
- 2 Tbsp. sweet BBQ rub store-bought or homemade
- 1/2 cup BBQ sauce whiskey peach BBQ sauce works well
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Set up the grill for two-zone cooking: one side hot (about 350°F) for searing, the other cooler for slower cooking.
- Trim excess fat from chicken thighs and season them on both sides with the sweet rub.
- Place chicken thighs skin side down over the hot part of the grill. Cook for 2-3 minutes on each side until charred.
- Move chicken to the cooler side of the grill, skin side up, and close the lid. Cook until the internal temperature reaches 165°F, about 25-30 minutes.
- Baste chicken with BBQ sauce on both sides and close the lid again, cooking for 5-10 more minutes until the internal temperature reaches 175°F.
- Remove chicken from the grill and let it rest for 5 minutes before serving.
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Notes
Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently to maintain moisture.