Juicy and Smoky BBQ Chicken Thighs
A delicious recipe for juicy, smoky, and perfectly grilled barbecue chicken thighs. This recipe features a homemade BBQ rub and a simple yet flavorful marinade, cooked on a pellet grill for that authentic smoky taste.
Ingredients
- paprika
- kosher salt
- brown sugar
- granulated garlic
- granulated onion
- chili powder
- cumin
- coarse black pepper
- mustard powder
- cayenne pepper
- homemade BBQ rub
- kosher salt
- apple cider vinegar
- olive oil
- yellow mustard
- chicken thighs
- barbecue sauce
Method
- 1
In a large tray or bowl, combine 1 cup of the homemade BBQ rub and 1/4 cup of kosher salt.
- 2
Pour in 1/2 cup of apple cider vinegar and 1/2 cup of olive oil.
- 3
Add 2 tablespoons of mustard.
- 4
Mix all the ingredients thoroughly until well combined.
- 5
Add the chicken thighs to the tray with the marinade.
- 6
Using gloved hands, toss and mix the chicken until every piece is evenly and generously coated. If the marinade seems too dry, add a little more apple cider vinegar and olive oil to achieve the desired consistency.
- 7
Transfer the marinated chicken thighs into a large resealable plastic bag.
- 8
Squeeze out as much air as possible before sealing the bag to ensure the marinade fully infuses the chicken.
- 9
Refrigerate and let the chicken marinate for at least 3-4 hours, or ideally overnight for the best flavor.
- 10
Prepare your pellet grill by filling the hopper with wood pellets.
- 11
Place the marinated chicken thighs directly on the grill grates while the grill is still off. This allows the chicken to absorb maximum smoke flavor as the grill preheats.
- 12
Turn on the grill and set the temperature to 325°F (163°C).
- 13
Close the lid and cook for approximately 40 minutes, or until the internal temperature of the chicken reaches 155°F (68°C).
- 14
Once the chicken reaches 155°F, open the grill and generously brush your favorite barbecue sauce over all sides of the chicken thighs.
- 15
Close the lid and continue to cook, allowing the sauce to set and caramelize.
- 16
Cook until the chicken's internal temperature reaches a safe 175°F to 185°F (79°C to 85°C). Begin checking individual thighs with a meat thermometer after about 10 minutes of glazing.
- 17
Remove each thigh from the grill as it reaches the target temperature to prevent overcooking.
- 18
Let the chicken rest for a few minutes before serving. Enjoy the juicy and smoky flavor!
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