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Easy BBQ Chicken Thighs: The Best Labor Day Recipe

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These easy BBQ chicken thighs are simple, crowd-pleasing, and perfect for Labor Day. With a two-step grilling method, they achieve a sticky, caramelized exterior and juicy, tender meat every time.

Ingredients

Scale
  • 8 bone-in, skin-on chicken thighs (about 2.5 to 3 pounds total)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup of your favorite BBQ sauce
  • 2 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions

  1. Prep the chicken (15 minutes before grilling): Pat the chicken thighs dry with paper towels. In a small bowl, mix together the garlic powder, smoked paprika, salt, black pepper, and cayenne (if using). Drizzle the olive oil over the chicken and rub it in evenly, then sprinkle the spice mixture all over, making sure to get both sides. Let the chicken sit at room temperature for about 15 minutes.
  2. Preheat your grill (10 minutes before cooking): For a charcoal grill, light the coals and let them burn until covered with white ash, about 20-25 minutes. For a gas grill, preheat to medium-high heat (about 400°F or 200°C). Clean the grate with a wire brush.
  3. Make the glaze (while the grill heats): In a small bowl, whisk together the BBQ sauce, honey, apple cider vinegar, and Worcestershire sauce. Set aside.
  4. Grill the chicken (first side, 8-10 minutes): Place the chicken thighs skin-side down on the hot grill. Close the lid and cook undisturbed for 8-10 minutes, until the skin is golden and releases easily from the grates.
  5. Flip and continue cooking (second side, 8-10 minutes): Flip the thighs over and cook for another 8-10 minutes with the lid closed. The internal temperature should be around 160°F (71°C).
  6. Glaze and finish (3-5 minutes): Brush a generous layer of the BBQ glaze onto the cooked side of each thigh. Flip and brush the other side. Close the lid and cook for 2 minutes. Flip again, brush with more glaze, and cook for another 2 minutes until the glaze is sticky and caramelized.
  7. Check the temperature: Insert an instant-read thermometer into the thickest part of a thigh, avoiding the bone. It should read 165°F (74°C). If not, cook for another 2-3 minutes.
  8. Rest the chicken (5-10 minutes): Transfer the chicken to a clean plate and tent loosely with aluminum foil. Let rest for at least 5 minutes.
  9. Serve: Sprinkle with fresh parsley and squeeze a lemon wedge over the top if desired. Serve warm with extra BBQ sauce on the side.

Notes

Don’t put sauce on too early to prevent burning. Use an instant-read thermometer for perfectly cooked chicken. Let the chicken rest for juicy meat. Don’t crowd the grill. Oil the grill grates before cooking to prevent sticking.

Nutrition

Keywords: BBQ chicken thighs, grilled chicken, Labor Day recipe, easy chicken recipe, summer grilling

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