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Classic Grilled BBQ Chicken Thighs

Name: Classic Grilled BBQ Chicken Thighs
Prep time: 1 h 3 min
Total time: 1 h 8 min
Cuisine: American · Barbecue
Ingredients: boneless chicken — 1361 g; salt — 15 g; freshly ground black pepper — 5 g; smoked paprika — 10 g; garlic — 5 g; onion powder — 5 g; cayenne pepper — 3 g; light-brown sugar — 13 g; oil — 27 g; barbecue sauce — 414 g; apple cider vinegar — 15 g

Classic Grilled BBQ Chicken Thighs reads umami 5.2, richness 5.0 and sweetness 4.8 on Palate's 0–10 flavor X-ray — a American · Barbecue main, about 1 hr 8 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.8 / 10
Sweet & Fruity — 5.1 / 10
Sour & Bright — 4.4 / 10
Bitter & Earthy — 4.9 / 10
Rich & Fat — 5.3 / 10
Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Umami 5.2 · Richness 5.0 · Sweetness 4.8 · Smoke 4.5 · Sourness 4.4 · Allium 3.8 · Salinity 3.8 · Heat 3.5 · Warm Spice 2.3 · Bitterness 1.5 · Funk & Ferment 1.4 · Earthy 1.4 · Fruity 0.9 · Herbaceous 0.8 · Nutty 0.8

What's in it (11)

boneless chicken — 1361 g
salt — 15 g
freshly ground black pepper — 5 g
smoked paprika — 10 g
garlic — 5 g
onion powder — 5 g
cayenne pepper — 3 g
light-brown sugar — 13 g
oil — 27 g
barbecue sauce — 414 g
apple cider vinegar — 15 g

Time & effort: about 1 hr 8 min (1 hr 3 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 165.8 kcal, 22.4 g protein, 3.9 g fat, 10.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, onion powder, cayenne, and brown sugar, then rub the mixture all over the thighs and under the skin. Let stand uncovered at room temperature 30 minutes (or refrigerate uncovered up to 8 hours for extra-crisp skin).
Stir the barbecue sauce and apple cider vinegar together in a small bowl; divide into two portions, one for basting on the grill and one to serve alongside.
Light a chimney of charcoal and bank the hot coals under one half of the grill, leaving the other half empty, or preheat a gas grill with half the burners on medium-high and the rest off; brush the grates with the neutral oil.
Set the thighs skin-side up on the cool, indirect side of the grill, cover, and cook until an instant-read thermometer reads 150 F at the thickest part, 20-25 minutes.
Slide the thighs to the hot, direct side skin-side down and grill uncovered until the skin is deeply golden and crisp, 6-8 minutes.
Flip the thighs, brush generously with half of the basting sauce, and grill until the sauce turns tacky and the internal temperature reaches 165 F, 2-3 minutes.
Flip once more and brush with the remaining basting sauce, grilling just 1 minute to set the glaze without scorching it.
Transfer the thighs to a platter, tent loosely with foil, and rest 5 minutes before serving with the reserved barbecue sauce on the side.

Dishes with a similar flavor shape

Memphis Dry-Rub Baby Back Ribs — Southern · Barbecue
Barbecue Ribs — Southern
Carolina Pulled Pork with Vinegar BBQ Sauce — Southern · Barbecue
Kansas City Style BBQ Ribs — American · Barbecue
Grilled BBQ Pork Belly Skewers — American · Barbecue

Keep reading: what umami, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.