These grilled BBQ chicken thighs are one of those back-pocket summer recipes I come back to again and again. They’re juicy, smoky, a little sticky and packed with flavor, but the ingredient list could not be simpler. A good BBQ sauce does most of the heavy lifting here, so all you really need is a hot grill, a few basic seasonings and about 20 minutes.
I love making these for an easy weeknight dinner, but they’re just as good for a casual cookout when you don’t want to spend the entire night standing over the grill. Serve them with corn, a big crunchy salad, grilled vegetables or whatever summery sides you already have planned—and definitely put extra sauce on the table.
8 boneless skinless organic chicken thighs
Avocado oil
Kosher salt
Ground black pepper
1 cup your favorite BBQ sauce — this is our clean ingredient fave!
Prepare your grill for direct cooking by heating to 450º. Make sure the grates are clean!
Brush each chicken thigh with avocado oil on both sides, then season well with kosher salt and black pepper on each side. Don’t skimp here!
When your grill is hot, place chicken thighs on grates. Cover and cook for 5-6 minutes or until the chicken releases easily from the grates. Flip the chicken thighs and cook 5-6 minutes longer.
Baste each chicken thigh with BBQ sauce, flip over and cook for 2 minutes. Repeat this on the opposite side, adding sauce then flipping to cook 2 more minutes. Cook until thighs register 160º with the meat thermometer.
Remove chicken from the grill and let it rest for at least 5 minutes. Serve with more sauce on the side!
BTW, this corn salad + diced avocado was an elite side dish for our chicken thighs. Enjoy!!
xoxo, Cayla
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