Description

Juicy, bone-in, skin-on chicken thighs coated in a smoky spice rub and finished with a sticky, caramelized honey BBQ glaze. This budget-friendly recipe is forgiving, kid-approved, and perfect for summer barbecues.

Ingredients

Scale

2.5 to 3 pounds bone-in, skin-on chicken thighs
2 tablespoons vegetable oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Salt and black pepper to taste
1 cup barbecue sauce
1/2 cup honey
2 tablespoons apple cider vinegar
1 teaspoon Worcestershire sauce
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon butter (optional)

Instructions

Pat chicken thighs dry with paper towels. In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper. Rub this mixture all over the chicken thighs.
In a small saucepan over medium heat, melt butter (if using). Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
Pour in barbecue sauce, honey, apple cider vinegar, and Worcestershire sauce. Stir to combine and simmer gently for 5 minutes until slightly thickened. Remove from heat.
Preheat grill for indirect medium heat. Bank coals to one side or turn on only half the burners. Clean and oil the grates.
Place chicken thighs skin-side up on the hot side of the grill. Cook for 5-7 minutes to get char marks.
Flip chicken and move to the cooler, indirect heat side. Cover and cook for 15-20 minutes, turning occasionally, until internal temperature reaches 165°F (74°C).
Move chicken back to the hot side. Brush generously with the honey glaze. Cook for 1-2 minutes until caramelized, brush again, and cook for another minute. Avoid burning the honey.
Remove chicken from grill and let rest for 5 minutes before serving. Serve with extra glaze on the side.

Notes

Chicken thighs are more forgiving than breasts and stay juicy even if slightly overcooked. The glaze contains honey which burns easily, so monitor heat closely during the final glazing step. You can marinate the chicken with the dry rub up to 24 hours in advance. Leftovers store in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 chicken thigh per
Calories: 450
Sugar: 24
Sodium: 650
Fat: 22
Saturated Fat: 5
Carbohydrates: 28
Fiber: 1
Protein: 35

Keywords: grilled chicken, BBQ chicken, chicken thighs, summer grilling, budget meal, honey glaze, easy dinner, family friendly