Ingredients
Equipment
Method
Season the chicken
- Season chicken thighs with salt and pepper, then drizzle with olive oil and rub to coat all skin and meat surfaces. The thighs should look lightly glossy from the oil.
Make the BBQ sauce
- Mix BBQ sauce, brown sugar, apple cider vinegar, and smoked paprika in a bowl until the brown sugar dissolves and the sauce looks smooth and speckled. Stir until no dry sugar remains.
Preheat the grill
- Preheat the grill to medium heat, then set up so the chicken can cook over steady, indirect-flame heat if needed. You should see consistent heat before placing the thighs down.
First grill pass (crispy skin)
- Grill chicken skin-side down for 8-10 minutes until the skin is crisp and deep golden-brown. Visual cue: you should see tightening skin and clear grill char along the edges.
Second grill pass (cook through)
- Flip the thighs and grill for another 8-10 minutes until they are cooked and have grill marks on the second side. Visual cue: meat should look firmer and juices should run clear when pierced.
Caramelize with BBQ sauce
- Brush generously with BBQ sauce and grill for 5 more minutes per side, basting frequently so the sauce thickens and caramelizes. Visual cue: the sauce should darken, bubble, and turn sticky with a glossy caramel sheen.
Check doneness
- Continue grilling until internal temperature reaches 165°F and the sauce is caramelized. The thickest part of the thigh should register 165°F when checked at the bone.
Notes
Pro tip: Keep the heat at medium and baste often in the final caramelizing stage so the sugars darken without burning—if flare-ups rise, move thighs to a cooler spot and keep basting. Refrigerate leftovers in a covered container for up to 4 days; freeze for up to 2 months. For a lighter option, use low-sugar BBQ sauce to reduce overall sweetness while keeping the smoky paprika flavor.