These BBQ Chicken Thighs are my go-to for easy, flavorful backyard meals. The skin caramelizes to a glossy, slightly sticky finish, the meat stays juicy, and the balance of sweet, tangy, and a touch of heat makes each bite irresistible.
Traeger Barbecue Chicken Thighs
This is what I throw on the grill when friends text that they’re stopping by. Bone-in, skin-on thighs are forgiving, budget-friendly, and hard to mess up. I season them quickly, get them onto the grill, and spend more time visiting than babysitting dinner. A simple rub plus a good BBQ sauce at the end creates an attractive, glossy glaze that belongs at the center of the table.
Keep the seasoning straightforward and let the sauce shine. No long ingredient lists or fancy gadgets required—just a hot grill (or pellet smoker), a trusty rub, and a bottle of sauce you like. Sweet, smoky, tangy, or spicy sauces all work; pick one that fits your crowd. For kids, go milder; if you want heat, choose a pepper-forward sauce.
These grilled chicken thighs are perfect for a weeknight dinner, a casual cookout, or any time you want impressive barbecue with minimal effort. Leftovers reheat well and are great in sandwiches, salads, or eaten cold straight from the fridge.
Why You’ll Love This Dish
- Big flavor with minimal prep – Trim, season, and let the grill do the work.
- Crispy skin, tender meat – Low heat renders fat, then a higher finish crisps the skin.
- Consistent timing – Short, repeatable phases make results reliable.
- Flexible seasoning – Works with a range of dry rubs and sauces.
- Great for gatherings – Easy to scale for cookouts or weeknight dinners.
Try our easy Pellet Grill Chicken Thighs, too!
Recipe Shopping List
No special trip required—this recipe uses familiar ingredients. For exact amounts, check the recipe card below.
- Chicken thighs – Bone-in, skin-on for the best texture and flavor.
- OWYD Spicy Pork Rub – A savory, slightly sweet, peppery rub seasons the thighs without overpowering them. (Any poultry rub will also work.)
- BBQ sauce – Choose a balanced sauce; sugar helps caramelize, acidity brightens the glaze, and a thicker sauce clings to the meat.
Homemade BBQ Sauce Options
If you prefer to make sauce from scratch, try a honey BBQ, whiskey-coke, vinegar-based, or fruit-sweetened sauce. Any of these pair beautifully with grilled chicken thighs and let you control sweetness and heat.
- Honey BBQ Sauce
- Whiskey Coke BBQ Sauce
- Vinegar BBQ Sauce
- Cherry Dr. Pepper BBQ Sauce
These Traeger Marry Me Chicken Thighs are a delicious variation!
How To Make This Recipe
Here’s a concise overview of the cooking method. Follow the full recipe card below while you cook.
- Trim – Remove excess fat and loose skin; pat thighs dry to encourage browning.
- Season – Apply the rub evenly on all sides.
- Low smoke – Preheat the grill to 200°F and cook skin-side up for about 30 minutes.
- Hot finish – Raise the heat to 375°F and cook 10 minutes, flip to skin-side down and cook 10 minutes more.
- Glaze and set – Brush with BBQ sauce, cook 5 minutes, flip and glaze the other side, cook another 5 minutes, then rest before serving.
Grilled Spicy Chili Garlic Chicken Thighs are a fun spicy alternative!
Recipe FAQ
Cool to room temperature, then refrigerate in a shallow, airtight container for up to 4 days. Arrange pieces in a single layer or separate layers with parchment to keep the glaze from sticking.
Reheat covered at 300°F until warmed through, about 15–20 minutes. Alternatively, warm gently on a medium grill, flip once, and brush with a little fresh sauce. A quick broil at the end crisps the skin.
Yes. Trim and season up to 12 hours ahead, refrigerating uncovered for crisper skin. Bring the thighs to near room temperature as the grill heats so the rub hydrates and adheres. Have your sauce whisked and ready for quick glazing.
Any balanced poultry or pork rub works. For lower sugar, use a thinner, tangier sauce and glaze only during the final minutes. Boneless, skinless thighs cook faster—start at 200°F for 20 minutes, then finish at 375°F for 6–8 minutes per side.
Try these Traeger Vietnamese Chicken Thighs for another flavor profile!
Serve This With…
- Grilled corn on the cob
- Creamy coleslaw
- Classic potato salad
- Pickles
- Grilled zucchini
- Cornbread
- Mac and cheese
A fresh tomato and cucumber salad offers a cool, bright contrast to the sticky glaze.
This grilled chicken thighs recipe delivers tender meat, crisp skin, and a shiny barbecue glaze with a simple two-stage cook. The steps are short and approachable, the ingredients are familiar, and the result is saucy, satisfying, and crowd-pleasing—ideal for backyard cookouts or a fast, flavorful weeknight meal.
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BBQ Chicken Thighs
Classic BBQ chicken thighs that can be made on any grill. Juicy, flavorful, and perfect for gatherings.
Ingredients
- 3 pounds chicken thighs (bone-in, skin-on)
- 1 ½ tablespoons OWYD Spicy Pork Rub (or your favorite poultry rub)
- 1 cup BBQ sauce
Instructions
- Trim excess fat and loose skin from the thighs, then pat dry.
- Coat all sides of the thighs evenly with the rub.
- Preheat the grill to 200°F (low smoke). Place thighs skin-side up and cook for 30 minutes.
- Increase the grill temperature to 375°F. Cook 10 minutes, then flip thighs skin-side down and cook another 10 minutes.
- Brush the tops with BBQ sauce and cook 5 minutes. Flip, brush the other side with sauce, and cook another 5 minutes.
- Remove from the grill, let rest a few minutes, then serve.
Nutrition Information (per serving)
- Calories: 590
- Total Fat: 38g (Saturated Fat: 10g, Trans Fat: 0.2g)
- Unsaturated Fat: 24g
- Cholesterol: 222mg
- Sodium: 667mg
- Carbohydrates: 22g (Fiber: 1g, Sugar: 16g)
- Protein: 38g