BBQ Chicken Thighs With Bite-Through Skin Recipe

BBQ chicken thighs with crispy skin and grilled corn on a cutting board.

5 from 3 votes

BBQ Chicken Thighs With Bite-Through Skin Recipe

Tired of your bbq chicken thighs having rubbery skin? Delicious bite-through bbq chicken thighs are achievable with one step.

Prep Time10

Cook Time40

Resting Time5

Course: BBQ

Cuisine: American

Keyword: chicken, grilling, summer

Servings:

Calories: 618kcal

Equipment

Ingredients

8 Chicken Thighs Bone-in, skin-on
16 tbsp Barbecue sauce Your favorite or ours.
1 tsp Kosher salt
1/2 tsp Black pepper freshly ground
1/2 tsp Onion powder
1/2 tsp Garlic powder

Instructions

Combine the kosher salt, black pepper, onion powder, and garlic powder in a small bowl and mix well.
1 tsp Kosher salt, 1/2 tsp Black pepper, 1/2 tsp Onion powder, 1/2 tsp Garlic powder
Trim any excess fat and skin from the chicken thighs. Using a meat tenderizer, pierce the skin of each thigh several times.
8 Chicken Thighs
Season both sides of the chicken thighs with the rub. Pull the skin taut so it covers the meat as evenly as possible. Let the thighs rest for 1 hour before cooking.
Preheat your smoker or grill to 425 degrees F.
Place the chicken thighs skin-side up on the grill grates. Cook for approximately 30 minutes, or until the internal temperature reaches about 160 degrees F. Use an instant-read thermometer inserted near the bone to verify the temperature.
If desired, add a chunk of hickory, oak, pecan, apple, or cherry wood during the cook for a light layer of smoke flavor.
Remove the chicken thighs from the grill and brush all sides generously with barbecue sauce.
16 tbsp Barbecue sauce
Return the thighs to the grill and continue cooking for approximately 10 minutes, or until the sauce has set and the internal temperature reaches 180 degrees F.
For extra sticky BBQ chicken thighs, apply a second coat of barbecue sauce and cook for an additional 10 minutes.
Remove from the grill and let rest for 5 minutes before serving.

Notes

Cook to temperature, not time. Every grill and smoker runs a little differently, and chicken thighs can vary in size. Use an instant-read thermometer and cook until the thighs reach 180 degrees F for the best texture and true bite-through skin. The meat tenderizer step is the real secret here—it helps render the fat under the skin and prevents that rubbery bite that plagues so many BBQ chicken recipes.

Nutrition