Looking for the ultimate crowd-pleaser for your next BBQ or camping trip? Look no further than my Homemade BBQ Chicken Thighs! This recipe is a staple in my summer arsenal, and for good reason. It’s ridiculously delicious, easy to prepare, and leaves everyone wanting more.
Level Up Your BBQ Chicken with Homemade Sauce
The secret weapon? My homemade BBQ sauce. We’re talking a medley of sweet, smoky, and tangy flavors simmered to perfection. Plus, the beauty is you can whip it up ahead of time and keep it in the fridge for up to two weeks. No last-minute scrambling required!
Summer Isn’t Complete Without My Ultimate BBQ Chicken Thigh Recipe!
Now, onto the star of the show: the chicken. I swear by bone-in, skin-on thighs. They stay juicy and flavorful, and that crispy skin you get from grilling? Pure magic.
Here’s the rundown:
- The Sauce: We’re talking a delicious blend of chili powder, paprika, a hint of turmeric, cumin, and a touch of sweetness from brown sugar and molasses. Apple cider vinegar adds a tangy kick, and Worcestershire sauce brings depth. Don’t forget the garlic – it’s essential!
- The Chicken: Simple is best. Just coat those bone-in, skin-on thighs with olive oil, salt, and pepper (or my homemade seasoning if you’re feeling fancy). Grill that skin to crispy perfection, then baste generously with the homemade sauce. Let it caramelize and move the chicken to indirect heat to cook through – you don’t want any burnt bits!
- Pro-tip: Once the chicken is cooked, the leftover sauce is pure gold. Drizzle it over anything and everything – veggies, burgers, even fries!
This recipe goes perfectly with classic summer sides like coleslaw, potato salad, baked beans, and corn on the cob. But hey, get creative! It’s your BBQ, after all.
So ditch the store-bought stuff and give this homemade BBQ chicken a try. It’s guaranteed to be a hit and become a summer staple in your own cooking repertoire!
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BBQ Chicken Thighs
Ingredients
BBQ Sauce:
- 1 tablespoon chili powder
- 1 tablespoon Hungarian paprika
- 1 teaspoon turmeric or Coleman’s dry mustard
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cloves optional
- 1/4 cup brown sugar
- 1 cup ketchup
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons molasses
- 1 tablespoon Worcestershire sauce
- 1 tablespoon garlic shallot purée or 2 cloves mashed garlic
- 1 teaspoon coarsely ground cracked black pepper
For Chicken:
- 4-8 chicken thighs bone-in and skin on
- Olive oil
- Salt and pepper
Instructions
Make the BBQ Sauce:
- Several hours or days before you want to make the chicken, prepare the homemade BBQ Sauce.
- Mix all the sauce ingredients in a bowl. Add to a small cooking pot. Cook over low heat for 30 minutes, stirring occasionally. Allow to cool completely in the refrigerator, allowing flavors a few hours to meld.
Prepare the BBQ Chicken:
- Coat the chicken thighs with a little olive oil and season on both sides with salt and pepper or my homemade BBQ seasoning.
- Place chicken thighs on a hot grill, skin side down. Once the skin gets nice and seared, turn the chicken and baste with some of the homemade BBQ Sauce. After a few more minutes, turn again and baste the other side of the chicken with the sauce.
- Once the sauce is on both sides, move the chicken to indirect heat so they don’t burn and cook through.
- Check the internal temperature in the innermost part of the thigh. It should reach 165 F.
- Serve with my homemade coleslaw, potato salad, baked beans and corn ribs.
- Notes: You can store the extra BBQ sauce in the refrigerator up to 2 weeks.