Chris's Barbecue Chicken

Get ready to fire up the grill because Chris's Barbecue Chicken is here to elevate your backyard cookout! This smoky, flavorful recipe features tender, bone-in, skin-on chicken thighs, perfectly seasoned with a bold spice rub of smoked paprika, garlic powder, and brown sugar. The magic happens on the grill, where the chicken is first cooked over indirect heat to ensure crispy skin, then finished with a tangy barbecue glaze made with apple cider vinegar for a caramelized, sticky finish. Ready in under an hour with just 15 minutes of prep, this recipe combines technique and simplicity for a juicy, mouthwatering result. Serve it hot with extra sauce and classic sides like coleslaw or grilled veggies for a quintessential barbecue feast that’s as irresistible as it is easy to make. Perfect for summer gatherings or weeknight dinners, this dish is packed with crowd-pleasing flavor!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 8 pieces Chicken thighs (bone-in, skin-on)
• 2 tablespoons Olive oil
• 1 teaspoon Kosher salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Paprika (smoked, if possible)
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 2 tablespoons Brown sugar
• 1 cup Barbecue sauce (store-bought or homemade)
• 2 tablespoons Apple cider vinegar

Directions

Step 1

Preheat your grill to medium heat, aiming for a temperature of about 375–400°F (190–205°C). If using charcoal, set up for indirect grilling by arranging the coals to one side of the grill.

Step 2

Pat the chicken thighs dry with paper towels. This will help the seasoning stick and ensure crisp skin during cooking.

Step 3

In a small bowl, mix together the kosher salt, black pepper, paprika, garlic powder, onion powder, and brown sugar.

Step 4

Drizzle the chicken thighs with olive oil and rub each piece with the spice mixture evenly, ensuring all sides are well coated.

Step 5

Place the chicken thighs skin-side down over indirect heat (or on the cooler side of the grill). Close the lid and let them cook for 25–30 minutes, flipping halfway through.

Step 6

While the chicken cooks, mix the barbecue sauce and apple cider vinegar in a small bowl to create a glaze.

Step 7

After 25–30 minutes, brush the chicken thighs generously with the barbecue glaze. Move the thighs to direct heat (or the hotter side of the grill) and cook, flipping frequently, for about 8–10 minutes until the glaze caramelizes and the internal temperature of the chicken reaches 165°F (74°C).

Step 8

Remove the chicken from the grill and rest for 5 minutes to allow the juices to redistribute.

Step 9

Serve your Chris S Barbecue Chicken hot with extra barbecue sauce on the side if desired. Pair it with grilled vegetables, coleslaw, or your favorite side dish.

Nutrition Facts

Serving size	(1523.0g)

Amount per serving	% Daily Value*
Calories	3310.5

Total Fat 215.0g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 972mg	0%
Sodium 3506.8mg	0%
Total Carbohydrate 139.2g	0%
Dietary Fiber 3.0g	0%
Total Sugars 120.3g
Protein 219.1g	0%

Vitamin D 0IU	0%
Calcium 237.7mg	0%
Iron 13.4mg	0%
Potassium 2689.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.4%

Protein: 26.0%

Carbs: 16.5%