Description
Delicious and flavorful summer grilled chicken thighs marinated with a blend of spices, lemon juice, and olive oil, finished off with a smoky barbecue sauce glaze. Perfect for outdoor cookouts and family gatherings.
Ingredients
Scale
Chicken and Marinade
- 4 pounds of bone-in chicken thighs
- juice of 1 lemon
- 3 tablespoons olive oil
Spice Blend
- 2 teaspoons kosher salt
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
Finishing Sauce
- 3/4 cup barbecue sauce
Instructions
- Prepare the Chicken: Pat the chicken thighs dry with paper towels. Place them in a large baking dish, either aluminum or ceramic, to get ready for marinating.
- Apply Lemon Juice: Squeeze the lemon juice over both sides of the chicken thighs, rubbing it in gently to ensure flavor penetration. Let them sit for 5 minutes to absorb the citrus.
- Add Olive Oil: Drizzle the olive oil over the chicken thighs, rubbing it into both sides to help the spices stick and to keep the meat moist.
- Mix the Spice Blend: Combine kosher salt, ground mustard, garlic powder, paprika, chili powder, onion powder, dried thyme, dried oregano, and ground black pepper in a small bowl. Stir well until evenly blended.
- Season the Chicken: Sprinkle the spice blend evenly over the chicken thighs and rub it in thoroughly to coat both sides. Cover the baking dish with plastic wrap and refrigerate for 2 hours to marinate and develop flavor.
- Preheat the Grill: Remove the chicken from the refrigerator. Heat one side of your grill to high heat, about 400 to 600 degrees Fahrenheit, leaving the other side off for indirect cooking.
- Sear the Chicken: Place the chicken, skin side up (bone side down), on the hot side of the grill. Cook with the lid down for 4 minutes, then flip and cook for another 4 minutes with the lid closed to develop a nice sear.
- Move to Indirect Heat: Transfer the chicken to the cooler side of the grill, bone side down. Cook with the lid closed for 2 to 3 minutes or until the internal temperature reaches 160 degrees F using an instant-read thermometer.
- Apply Barbecue Sauce: Brush the chicken thighs with barbecue sauce, flipping and coating both sides repeatedly until all the sauce is used up to add flavor and moisture.
- Finish Cooking: Move the chicken back to the hot side of the grill. Continue cooking until the internal temperature reaches 165 degrees F, ensuring the chicken is safely cooked and juicy.
Notes
- Use an instant-read thermometer to check the internal temperature for safe cooking.
- If you don’t have a grill, you can cook the chicken under a broiler, adjusting times accordingly.
- Marinating longer than 2 hours can enhance flavor even more—up to overnight works well.
- Bone-in thighs retain moisture better and are preferred for this recipe.
- Adjust spice levels according to your heat preference, especially the chili powder.