Whether you’re hosting a backyard party or just looking for a delicious dinner idea, these BBQ chicken thighs are sure to satisfy. So fire up the grill, grab a cold drink and get ready to indulge in some seriously delicious BBQ!
With grilling season just around the corner, I am looking forward to eating many meals out on our deck. Though we use our grill setup all year round, it is extra special when we can sit out in the fresh air while we enjoy our meal.
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One of the many recipes that we will be enjoying is for these delicious barbecued chicken thighs. This easy recipe is so simple and makes the best BBQ chicken thighs.
It’s quick too. Outside of the marinating time, you can have dinner on the table in just 30-35 minutes.
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- Traeger 780 Pro Smoker Grill
- BBQ tongs
- Basting brush
- Paper towel
- Aluminum foil
- Sharp knife
- Cutting board
BBQ Chicken Thighs:
- 8 boneless skinless chicken thighs
- ½ cup barbecue sauce*
*Any kind of BBQ sauce will work, but we love this homemade barbecue sauce for all of our grilling. It combines tomato sauce, garlic powder and brown sugar in the best way.
1. Trim excess fat from chicken thighs.
2. Baste with BBQ sauce, making sure to coat the entire piece of chicken.
3. Place all of the chicken into a large bowl or onto a sheet pan. Cover with plastic wrap and refrigerate for an hour.
Tip: place the chicken and BBQ sauce in a large freezer bag for easy transporting when campign.
4. Preheat the grill to medium-high heat, about 400 degrees F.
5. Place chicken thighs on the grill. Baste with BBQ sauce.
6. Cook for ten minutes, flip, and baste with BBQ sauce again.
7. Cook for an additional 10 minutes or until the internal temperature of the chicken reaches 170 degrees F when measured with a meat thermometer.
Tips & Tricks:
- Use olive oil to season your grill before cooking. This will help to prevent the chicken from sticking. Lining your grill grates with alumimum foil will also help.
- Though we love using our Traeger to make these boneless chicken thighs, they can also be made using a gas grill, charcoal grill, in the oven, or in a slow cooker.
- The key to really tender meat is cooking it low and slow. The long cook time allows the connective tissue in tough cuts of meat to break down. Marinating your meat also helps this process along.
- This recipe can be made with boneless chicken breasts, chicken wings, and chicken drumsticks too. Whatever cut of meat you are using, be sure the chicken’s internal temperature reaches the recommended temperature for food safety.
- If you use different chicken pieces, cooking time will vary, particularly if they are bone-in pieces. Always use an instant-read thermometer in the thickest part of the chicken to determine whether the meat is cooked thoroughly.
- Test this recipe out with different BBQ sauces to find the ones your family enjoys most.
- Instead of using your favorite BBQ sauce, try making your own dry rub for these grilled drumsticks.
- Refrigerate leftovers in an airtight container for up to three days.
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- 8 boneless skinless chicken thighs
- ½ cup barbecue sauce
- Trim excess fat from chicken thighs.
- Baste with BBQ sauce, making sure to coat the entire piece of chicken.
- Place all of the chicken into a large bowl or onto a sheet pan. Cover with plastic wrap and refrigerate for an hour.
- Preheat the grill to medium-high heat, about 400 degrees F.
- Place chicken thighs on the grill. Baste with BBQ sauce.
- Cook for ten minutes, flip, and baste with BBQ sauce again.
- Cook for an additional 10 minutes or until the internal temperature of the chicken reaches 170 degrees F when measured with a meat thermometer.