Mastering Bone-In Chicken Thighs On The Bbq

Chicken thighs are a great choice for your next barbecue. They're versatile, budget-friendly, and perfect for a quick weeknight meal or a weekend get-together. Bone-in chicken thighs add extra flavour to the meat and are less likely to dry out on the grill than chicken breasts. You can also use boneless chicken thighs, which will cook faster.

To barbecue bone-in chicken thighs, start by patting them dry with a paper towel and applying a dry rub or seasoning of your choice. Let the chicken sit for at least 30 minutes to infuse the meat with flavour. Preheat your grill to around 400-450°F and place the chicken thighs skin-side down over direct heat. Grill for 4-6 minutes, then flip and cook for another 4-5 minutes. Move the chicken to indirect heat and cook until the internal temperature reaches 165-185°F. Let the chicken rest for 5-10 minutes before serving.

How to prepare the chicken for grilling

Preparing the chicken for grilling is a crucial step in achieving juicy, tender, and flavourful BBQ bone-in chicken thighs. Here is a detailed guide on how to prepare the chicken for the best grilling results:

Pat the Chicken Dry:

Start by removing any excess moisture from the chicken thighs. Use paper towels to blot the chicken thighs before proceeding with the next steps. This step is important as it helps the skin get crispy while keeping the meat juicy and tender.

Trim the Fat and Skin:

Chicken thighs tend to have excess fat and skin, which can cause flare-ups and burning during grilling. To prevent this, trim any visible fat on the underside and along the edges of the skin. You can also trim off any excess skin, but leaving the skin attached to the thigh will help keep the meat moist.

Seasoning:

The seasoning you choose will greatly impact the flavour of your grilled chicken thighs. You can go with a simple option like kosher salt and black pepper, or create your own dry rub with spices such as garlic powder, paprika, brown sugar, thyme, salt, and pepper. Mix your chosen spices and generously apply them to both sides of the chicken. You can also use a store-bought BBQ spice rub or make your own. Allow the chicken to sit with the rub for at least 30 minutes to enhance the flavour and let the juices flow.

Preheat the Grill:

Preheat your grill to a temperature between 400°F and 450°F. The ideal temperature will depend on your grill and cooking preferences. For charcoal grills, create a two-zone fire by piling lit charcoal on one side instead of evenly distributing it below the cooking grate. This will help prevent burning and create indirect heat for cooking the chicken thighs.

Place the Chicken on the Grill:

When placing the chicken thighs on the grill, start with the skin side down over direct heat. This will help achieve a crispy skin. Grill for 4-6 minutes, depending on your grill's temperature and the thickness of the chicken thighs.

Flip and Cook Indirectly:

After achieving a nice sear on the skin side, flip the chicken thighs and move them to the indirect heat side of the grill. If using a charcoal grill, this would be the unlit side. Continue grilling for another 4-6 minutes.

Apply BBQ Sauce (Optional):

If you want to add some extra flavour and moisture to your chicken thighs, brush them with your favourite BBQ sauce. Note that adding the BBQ sauce towards the end of the cooking process will prevent it from burning. You can always add more sauce after removing the chicken from the grill.

Check Doneness:

To ensure your chicken thighs are cooked properly, use a meat thermometer to check the internal temperature. The chicken is done when the temperature next to the bone reaches 165°F. Alternatively, you can cut into the thickest part of the chicken and check that the juices run clear with no signs of redness.

Resting:

Once your chicken thighs have reached the desired internal temperature, remove them from the grill and let them rest for 5-10 minutes before serving. This allows the juices to redistribute and results in juicier meat.

How to make a dry rub

To make a dry rub for bone-in chicken thighs, you'll need a selection of spices. The exact spices you use can vary depending on your taste preferences and how smoky or spicy you want your chicken to be. Here's a general guide on how to make a dry rub:

Firstly, gather your spices. A basic spice mixture might include paprika, chilli powder, cumin, thyme, salt, garlic powder, and pepper. You can also experiment with other spices such as chipotle powder, garlic powder, or black pepper. If you want a smokier and spicier flavour profile, you can adjust the spices accordingly.

Next, mix your chosen spices together in a small bowl. Ensure they are well combined so that the flavours meld together. You can also add other dry ingredients like brown sugar or dried herbs to enhance the flavour profile.

Now, it's time to prepare your chicken thighs. Take your bone-in chicken thighs and pat them dry with paper towels to remove any excess moisture. This step is important as it helps the dry rub adhere better to the chicken and also promotes crispy skin.

Once the chicken is dry, it's time to apply the rub. You can either sprinkle the spice mixture over the chicken and then toss the chicken to coat, or you can massage the spices into each chicken thigh, ensuring they are evenly coated.

Let the chicken thighs sit with the dry rub for at least 30 minutes. This step is crucial as it allows the flavours to penetrate the meat and enhances the taste. You can even leave the chicken to sit overnight in the refrigerator for maximum flavour infusion.

After the chicken has rested, it's time to grill! Preheat your grill to around 400°F and ensure there is both direct and indirect grilling space. Place the chicken thighs on the grill, skin side down, over direct heat. Grill for about 4-5 minutes to get that crispy skin.

Flip the chicken and cook for an additional 4-5 minutes. Finally, flip the chicken one last time, moving it to indirect heat. Close the grill and let the chicken cook for a further 2-3 minutes.

Your juicy, flavourful bone-in chicken thighs with a delicious dry rub are now ready to be served! You can enjoy them as is or pair them with your favourite barbecue sauce for an extra kick of flavour.

How to grill the chicken

Grilling chicken thighs is a simple and tasty way to cook this cut of meat. Here is a step-by-step guide to achieving juicy, tender chicken with crispy skin and delicious char.

Firstly, you will want to pat your chicken thighs dry with paper towels. This will help to remove any excess moisture, ensuring the skin becomes nice and crispy.

Next, you can add your chosen seasoning. A simple combination of kosher salt and black pepper will work, but you can also add garlic powder, or a BBQ spice rub. Alternatively, you could make a dry rub with brown sugar, thyme, paprika, garlic powder, salt and pepper. Massage the thighs with the spices, ensuring each one is well coated. Leave the chicken to sit for at least 30 minutes to allow the juices to flow and the meat to become infused with flavour.

While the chicken is sitting, preheat your grill to around 400-450ºF. You can use a gas or charcoal grill, but if using charcoal, pile the lit coals to one side. You will be cooking the chicken mostly over indirect heat to avoid burning.

Place the chicken thighs, skin side down, on the oiled grates over the lit side of the grill. Grill for 4-6 minutes, until the skin is crispy. Turn the thighs over and move them to the unlit side of the grill. Grill for another 4-5 minutes.

Flip the chicken one more time and brush the skin side with BBQ sauce. Close the grill and let the BBQ sauce caramelize for 2-3 minutes.

Your chicken thighs are done when they reach an internal temperature of 165-185ºF. Remove them from the grill and let them rest for 5-10 minutes before serving.

How to make a BBQ sauce

To make a BBQ sauce to go with your chicken thighs, you'll need a mix of sweet and tangy ingredients, as well as spices for added flavour.

Here's a list of ingredients you can use to make your own BBQ sauce:

• Ketchup: This will be the base of your sauce and give it a smooth, silky texture.
• Brown sugar: For sweetness and to add a classic BBQ flavour.
• Vinegar: Use apple cider vinegar or red wine vinegar to add a tangy kick to your sauce.
• Water: To loosen the sauce and adjust its consistency.
• Spices and seasonings: Try Worcestershire sauce, dry/yellow mustard, garlic powder, onion powder, smoked paprika, ground cumin, salt, and black pepper.
• Hot sauce: Add a few dashes of your preferred hot sauce to turn up the heat.

You can also add other ingredients like liquid smoke, tomato paste, corn starch, or pineapple juice to make the sauce your own.

Now, here's how to make your BBQ sauce:

• Combine all the ingredients in a medium-sized saucepan.
• Bring the mixture to a simmer over medium heat.
• Reduce the heat to low and continue cooking, stirring frequently, until the sauce thickens. This should take around 20 minutes.
• Taste the sauce and adjust the seasoning according to your preference.

Your BBQ sauce is now ready to be used! It will last for up to two weeks in the refrigerator and can also be frozen for longer storage.

How to store leftovers

To store leftovers of BBQ bone-in chicken thighs, follow these steps:

Firstly, allow the chicken thighs to cool completely. Then, place them in an airtight container and store them in the refrigerator. They will stay fresh for up to 3-5 days. If you want to keep them for longer, you can freeze them for up to 4 months.

When you're ready to eat your leftovers, it's best to thaw them overnight in the refrigerator. Then, you can reheat them in an oven or air fryer—avoid using a microwave, as this can negatively impact the texture of the chicken.

Frequently asked questions