BBQ chicken thighs — juicy, crispy, and full of flavor
Deel
Chicken thighs are the most flavorful part of the chicken. More fat than chicken breast, so juicier, more tender, and much more forgiving on the BBQ. With a dry rub and the right technique, you'll get crispy skin and tender meat inside.
→ Chicken on the BBQ — recipes, rubs & technique
Bone-in or boneless chicken thighs?
Bone-in: more flavor, takes longer (35–45 min). Ideal for low & slow or indirect heat.
Boneless: cooks faster (20–25 min), easier to eat. Perfect for direct heat.
Pro tip: Bone-in, skin-on chicken thighs are the best choice for the BBQ. The skin protects the meat and becomes deliciously crispy.
01 — Preparation
Pat the chicken thighs dry with paper towels — this is crucial for crispy skin. Brush with a thin layer of olive oil and apply your rub generously, including under the skin if you can loosen it. Let rest for at least 30 minutes, or overnight in the refrigerator.
→ Which BBQ rub for which meat? | Best rubs for chicken
02 — Which rub goes well with chicken thighs?
- Jamaican Jerk — spicy and Caribbean, the best combination with chicken thighs. More about Jamaican Jerk rub
- Korean — gochugaru and sesame for an Asian flavor. More about Korean rub
- Memphis — sweet and smoky, always good with chicken. More about Memphis rub
- Shawarma — warm and aromatic. More about Shawarma rub
03 — On the BBQ
- Set the BBQ to indirect heat, 180°C
- Place the chicken thighs skin-side up indirectly on the grate
- Cook for 30–35 minutes (bone-in) or 20–25 minutes (boneless)
- The last 5 minutes: move to direct heat for crispy skin
- Core temperature: 82–85°C
→ Chicken core temperature — chicken breast, thigh & more | Direct vs indirect heat