Here's How to Grill BBQ Chicken Thighs

Grilling BBQ chicken thighs is one of the easiest ways to get juicy, bold flavor with very little stress.

Chicken thighs are forgiving.

They stay moist, handle heat well, and soak up sauce better than most cuts.

If you’ve ever ended up with dry chicken breasts, this method will feel like a win.

This guide walks you through here’s how to grill BBQ chicken thighs step by step.

It’s simple, clear, and made for backyard grills of all kinds.

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Why Chicken Thighs Are Perfect for the Grill

Chicken thighs have more fat than breasts.

That fat melts as they cook. It keeps the meat juicy and tender. 

This is why thighs are great for BBQ, even if your grill runs a little hot.

They also have more flavor on their own.

When you add BBQ sauce, smoke, and char, the taste gets even better.

You don’t need fancy tools or long prep time to make them great.

If you like to understand timing across different cuts, this guide on BBQ chicken cooking times and how long each cut needs is helpful for building confidence at the grill.

What You Need Before You Start

You only need a few basics to grill BBQ chicken thighs well.

Start with bone-in or boneless thighs.

Skin-on thighs give you crisp skin.

Skinless thighs cook a bit faster and are easier to eat.

Both work.

You also need BBQ sauce, salt, and pepper.

That’s it.

Dry rubs are fine too, but they are optional.

Before cooking, make sure your grill grates are clean.

Old grease can cause sticking and flare-ups.

Many grillers like using a wooden grill scraper because it shapes to the grates over time and avoids loose metal bristles.

The Easy Function Wood Grill Scraper is one option some backyard cooks use when cleaning a hot grill before adding chicken.

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Preheat the Grill

Preheat your grill to medium heat, around 375°F to 400°F.

If you use a gas grill, preheat with the lid closed for about 10 minutes.

If you use charcoal, wait until the coals are covered with gray ash.

Set up two zones if you can.

One side should be medium heat.

The other side should be cooler.

This gives you control if the chicken starts cooking too fast.

Season the Chicken Thighs

Pat the chicken thighs dry with paper towels.

This helps the skin crisp and keeps the meat from steaming.

Season both sides with salt and pepper.

If you like, add a simple dry rub.

Avoid adding BBQ sauce now.

Sauce too early can burn because of the sugar.

Let the chicken sit at room temperature for about 15 minutes while the grill finishes heating.

Start Grilling Skin-Side Down

Place the chicken thighs on the grill skin-side down over medium heat.

Close the lid. 

Let them cook for about 6 to 8 minutes.

Do not move them too soon.

The skin needs time to release from the grates.

If flare-ups happen, move the chicken to the cooler side for a moment.

Fat dripping from the skin can cause flames.

Once the skin looks golden and has grill marks, flip the thighs.

Cook Until Almost Done

After flipping, cook the chicken for another 8 to 10 minutes with the lid closed.

At this stage, the chicken should be mostly cooked but not finished.

The inside temperature should be close to 155°F to 160°F.

Keeping chicken juicy at this point is key.

Managing heat and avoiding constant flipping helps lock in moisture.

If you want to go deeper on this, read how to keep chicken moist on the grill for simple techniques that work with any grill.

Add the BBQ Sauce

Now it’s time for sauce.

Brush a thin layer of BBQ sauce on the top of each thigh.

Close the lid and cook for 2 to 3 minutes.

Flip and sauce the other side. Close the lid again.

Repeat once more if you want extra sauce.

Always use thin layers.

Thick sauce can burn fast.

Move the chicken to indirect heat if needed.

You want the sauce to tighten up, not scorch.

Check for Doneness

BBQ chicken thighs are done when the internal temperature reaches 165°F.

The juices should run clear.

The meat should feel tender when pressed.

The skin should look glossy and set from the sauce.

Once done, remove the chicken from the grill.

Let it rest for 5 minutes before serving.

This helps the juices stay inside the meat.

Common Mistakes to Avoid

One common mistake is grilling over high heat the whole time.

This burns the sauce and leaves the inside undercooked.

Another mistake is adding sauce too early.

Always wait until the chicken is nearly done.

Skipping rest time is also a problem.

Cutting too soon lets the juices escape.

Keeping the grill clean helps too.

Built-up grease can cause uneven cooking and bitter flavor.

Serving Ideas

BBQ chicken thighs go with almost anything.

Serve them with corn on the cob, coleslaw, or grilled vegetables. 

They also work well in sandwiches or chopped over salads the next day.

Leftovers keep well and reheat easily without drying out.

Final Thoughts

If you’ve ever asked, here’s how to grill BBQ chicken thighs, the answer is simple control and timing.

Medium heat, clean grates, sauce at the end, and patience make all the difference.

Once you try this method, chicken thighs may become your go-to BBQ protein.

They’re hard to mess up and easy to love.

If you’re looking to make grilling easier and cleaner, you can click the image to check out our Easy Function products.

You can also explore our full range of grill tools designed to support simple, stress-free BBQ at home.