Sticky Garlic-Herb BBQ Chicken Thighs
These grilled BBQ chicken thighs are juicy, smoky and coated in a sticky garlic-herb barbecue glaze. The chicken marinates in bold seasonings, cooks quickly on the grill and gets brushed with extra BBQ sauce during the final few minutes for beautifully caramelized edges.
Equipment
- Outdoor barbecue or gas grill
- Grill brush
- Long-handled grilling tongs
- Instant-read meat thermometer
- Large mixing bowl or resealable bag
- Small bowl for the BBQ marinade
- Measuring cups and spoons
- Basting brush
- Clean plate or serving platter
- Paper towel
Ingredients
- 6 chicken thighs raw, boneless and skinless , about 1½ lb
- ¾ cup BBQ Sauce divided - Bull’s-Eye Bold Original
- 1 tbsp olive oil
- 1 tbsp honey or packed brown sugar
- 2 tsp apple cider vinegar or fresh lemon juice
- 1 tsp Johnny’s Garlic Spread Seasoning
- 1 tsp Club House Italiano Seasoning
- ¼ tsp Club House Garlic Salt
- ¼ tsp black pepper
- Chopped parsley or green onions optional
Instructions
Prepare the chicken:
- Pat the raw chicken thighs dry with paper towel and place them in a large bowl or resealable bag.
Make the BBQ marinade:
- Combine ½ cup BBQ sauce, olive oil, honey, vinegar, garlic spread seasoning, Italian seasoning, garlic salt and black pepper.
Marinate the chicken:
- Pour the marinade over the chicken and turn the thighs until evenly coated. Cover and refrigerate for at least 30 minutes or up to 8 hours.
Preheat the barbecue:
- Preheat the grill to medium-high heat, about 400°F (205°C). Clean and lightly oil the grill grates to help prevent sticking.
Grill the chicken thighs:
- Remove the chicken from the marinade and let the excess drip off. Discard the used marinade. Place the thighs on the hot grill and cook for 5–7 minutes.
Turn and continue grilling:
- Flip the chicken and cook for another 5–7 minutes, adjusting the heat if the sauce begins to burn.
Add the BBQ glaze:
- During the final 2–3 minutes, brush both sides of the chicken with the reserved ¼ cup BBQ sauce. Turn once or twice until the sauce becomes sticky and lightly caramelized.
Check for doneness:
- Grill until the thickest part of the chicken reaches at least 165°F (74°C). Chicken thighs are often even more tender when cooked to about 175°F (79°C).
Rest and serve:
- Transfer the grilled BBQ chicken thighs to a clean plate and let them rest for 5 minutes. Garnish with chopped parsley or green onions before serving.
For the juiciest grilled BBQ chicken thighs, brush on the extra barbecue sauce only during the final 2 to 3 minutes of grilling. This gives the chicken a sticky, caramelized BBQ glaze without burning the sugars in the sauce.
Notes
- For juicy grilled BBQ chicken thighs, choose boneless, skinless thighs that are similar in size so they cook evenly.
- Marinate the chicken for at least 30 minutes. For deeper garlic-herb BBQ flavour, refrigerate it for 2 to 8 hours.
- Discard any marinade that has touched the raw chicken. Use only the reserved clean BBQ sauce for basting.
- Lightly oil the grill grates before cooking to help prevent the marinated chicken thighs from sticking.
- Grill over medium-high heat, but reduce the temperature if the sugary barbecue sauce begins to darken too quickly.
- Brush on the extra BBQ sauce during the final 2 to 3 minutes. This creates a sticky, caramelized glaze without burning.
- Boneless chicken thighs are safely cooked at 165°F (74°C), but they often become more tender around 175°F (79°C).
- Let the grilled BBQ chicken rest for 5 minutes before slicing so the juices stay inside the meat.
- Use garlic salt lightly because the barbecue sauce and garlic spread seasoning already contain sodium.
- Serve these easy BBQ chicken thighs with coleslaw, corn, grilled vegetables, potato salad, rice or roasted potatoes.
- Store leftover grilled chicken thighs in an airtight container in the refrigerator for up to 4 days.
- Leftover BBQ chicken is delicious in wraps, sandwiches, salads, tacos and rice bowls.
Nutrition
Calories: 511kcalCarbohydrates: 27gProtein: 28gFat: 32gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 166mgSodium: 683mgPotassium: 478mgFiber: 1gSugar: 22gVitamin A: 253IUVitamin C: 0.3mgCalcium: 32mgIron: 2mg
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