Memphis BBQ Chicken Recipe | Smoky Bark

Memphis chicken is the easiest way to taste why dry rub BBQ is so addictive. The Memphis BBQ Rub — with smoked paprika, brown sugar, and black pepper — gives chicken thighs a deep, sweet-smoky bark that you can have on the table in 25 minutes. No hours of waiting, just all the flavor.

What you need:

  • 6–8 chicken thighs (bone-in, skin-on)
  • 40–50g Memphis BBQ Rub
  • BBQ or oven
  • Meat thermometer

Preparation

Pat the chicken thighs dry with paper towels. Rub the Memphis BBQ Rub generously over them — including under the skin. Let rest for at least 30 minutes, preferably 2 hours in the refrigerator.

BBQ preparation

  1. Preheat the BBQ for indirect heat: 180–200°C (350–400°F).
  2. Place the chicken thighs skin-side up on the grate.
  3. Cook for 35–45 minutes until an internal temperature of 80°C (175°F) is reached.
  4. For the last 5 minutes, place directly over the coals for crispy skin.
  5. Let rest for 5 minutes before serving.

Oven preparation

  1. Preheat the oven to 200°C (400°F) (convection).
  2. Place the chicken thighs on a rack over a baking sheet.
  3. Cook for 35–40 minutes until an internal temperature of 80°C (175°F) is reached.
  4. Turn on the broiler for the last 5 minutes for crispy skin.

Tips

  • Chicken thighs are more forgiving than chicken breast — ideal for beginners
  • Patting dry is essential for crispy skin
  • An internal temperature of 80°C (175°F) gives the best combination of doneness and juiciness

Serving

Serve with coleslaw, grilled corn, and baked beans. Or as a snack with a sour cream and chive dip.

→ Order the Memphis BBQ Rub
→ Also check out the Memphis Pulled Pork Recipe
→ All about Memphis BBQ Rub — flavor profile & tips
→ Discover more flavors with the Starter Pack

Want to learn more about BBQ techniques?

→ Internal temperatures for BBQ — complete overview
→ What smoking wood to use? Hickory, apple, cherry, and mesquite explained
→ How to use a meat thermometer?