BBQ chicken thighs
- Preparation 5 min
- Cooking 40 to 45 min
- Servings 4
- Freezing I do not suggest
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🍗 The easiest chicken of your summer
This is a ridiculously easy and completely mind-blowing recipe. You generously coat your chicken thighs in a good homemade dry rub, set them on the barbecue, and forget about them. No flipping, no babysitting, no stress. Forty-five minutes later, you’ve got thighs with crispy skin and juicy meat that falls right off the bone. Real good chicken, without breaking a sweat.
🔥 The dry rub does all the work
The whole secret is in the crust. You massage about 2 tbsp of dry rub per side, all over, and the sugar in the spices caramelizes on the grill to form a golden, flavour-packed crust. I use my homemade BBQ spice blend, but any good dry rub will do the job. That’s what turns a simple chicken thigh into a dish everyone will be talking about.
🌡️ The secret is dark meat
Unlike chicken breast, which we pull at 165°F, the dark meat in thighs is better when you push it further. At 180, 185°F internal temperature, the collagen melts, the meat becomes tender and falls right off the bone. That’s exactly why whole thighs, with skin and bone, deliver such a juicier and more flavourful result than breasts. A meat thermometer and you’re golden.
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🧂 A generous dry rub, well massaged in
Don’t be shy with it. Count on about 2 tbsp of dry rub per side of the thigh and work it into every fold of the skin. That generous layer is what forms the beautiful caramelized crust on the grill. A timidly seasoned chicken gives you an ordinary chicken, so go in heavy.
🔥 Indirect heat and zero flipping
The trick is to cook low and slow over indirect heat and leave it alone. By placing the thighs above the burner turned down to minimum, you prevent the dripping fat from flaring up and charring the skin. You close the lid, let the heat circulate around like an oven, and you don’t even flip the thighs. The less you touch them, the better.
🌡️ Push the dark meat further
This is the most important point. Chicken breast gets pulled at 165°F, but thighs and drumsticks are dark meat: they’re much better at 180, 185°F internal temperature. At that point, the collagen melts and the meat falls off the bone. A meat thermometer, inserted into the thickest part without touching the bone, takes all the guesswork out.
🍗 Dry skin means crispy skin
Moisture is the enemy of crispiness. Before applying the dry rub, pat your thighs dry with paper towels to remove excess moisture from the skin. Dry skin going in means golden, crispy skin coming out.
🫙 A dry rub that does it all
The great thing about this recipe is that the dry rub can be made ahead and keeps for months in an airtight jar. It’s just as spectacular on pork, beef, or vegetables. Make a big batch of my mélange d’épices BBQ maison and you’ll always have something to throw together a quick dinner on the grill.
⏱️ Let it rest before cutting
When the thighs come off the barbecue, let them rest for 5 minutes under a sheet of aluminum foil. The juices redistribute throughout the meat instead of running onto the plate, and every bite stays juicy. A small 5-minute wait that makes all the difference.
✅ What to serve with my BBQ chicken thighs?
This is the ultimate summer main dish. Serve it with my salade de pâtes au maïs à la mexicaine, my Barbecued grilled broccoli, or my The best potato salad with bacon. A complete, fresh, and comforting plate that’s perfect for entertaining.
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Thighs
- 4 whole chicken thighs (bone-in, skin-on)
Dry rub
- ¼ cup (60 ml) brown sugar, sifted
- 2 tbsp (30 ml) smoked paprika
- 1 tbsp (15 ml) salt
- 1 tbsp (15 ml) regular paprika
- 1 tbsp (15 ml) ground black pepper
- 1 tbsp (15 ml) dried oregano
- 2 tsp (10 ml) garlic powder
- ½ tsp (2.5 ml) mustard powder
- ¼ tsp (1.25 ml) cayenne pepper (or more, to taste)
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Preparation
- Preheat the barbecue: light all the burners, then turn the one directly under the chicken to low and keep the others higher, to maintain a gentle heat of about 350 to 375°F (175 to 190°C) for indirect cooking.
- In a bowl, mix all the dry rub ingredients, breaking up any brown sugar clumps. Pat the chicken thighs dry with paper towel to dry the skin well, then generously sprinkle the dry rub over the thighs (about 2 tbsp per side) and massage to coat everywhere.
- Place the thighs, skin side up, over the indirect cooking zone (above the low burner). Close the lid and cook for 40 to 45 minutes, without turning them.
- Check doneness with a meat thermometer inserted into the thickest part without touching the bone: aim for 180 to 185°F (82 to 85°C) for tender dark meat that pulls away from the bone (the safe minimum is 165°F / 74°C). Let rest for 5 minutes before serving.
The safe minimum for chicken is 165°F (74°C), but for thighs and drumsticks, aim for 180 to 185°F (82 to 85°C). Dark meat contains more collagen than breast meat, and it’s at this higher temperature that it melts to give you tender meat that falls off the bone. Insert the thermometer into the thickest part without touching the bone.
About 40 to 45 minutes over indirect heat, at a gentle temperature of 350 to 375°F (175 to 190°C). The exact time varies depending on the size of the thighs and how consistently your barbecue holds heat, so always rely on the thermometer rather than the clock. You’re looking for 180 to 185°F internal for a perfect result.
No. With indirect cooking and the lid closed, heat circulates all around the chicken just like in an oven. You can place the thighs skin-side up and leave them alone the entire time. Not flipping them helps the skin on top get perfectly crispy and prevents you from tearing the spice crust.
Yes. Place the thighs on a rack over a baking sheet and cook in the oven at 375, 400°F (190, 205°C) for 40 to 50 minutes, until they reach 180, 185°F internal. For even crispier skin, pop them under the broil for one or two minutes at the very end, keeping a close eye on them.
With fresh summer sides. My salade de pâtes au maïs à la mexicaine, my barbecued grilled broccoli, and my the best potato salad with bacon are perfect accompaniments to round out the meal.
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