These grilled bone-in chicken thighs deliver crispy skin and juicy meat-all on an indoor grill pan! Perfect for a weeknight dinner, these succulent thighs cook in about 25 minutes and are smothered in a mouthwatering barbecue sauce.
For more easy chicken recipes, try my vinegar chicken and potatoes, chicken quesadillas, oven-braised chicken thighs. or creamy chicken salad.
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Quick Look: Grilled Bone-In Chicken Thighs
⏱️ Prep Time: 10 minutes
🍳 Cook Time: 35 minutes
🕒 Total Time: 45 minutes
👥 Servings: 4
📊 Calories: ~396 kcal per serving (based on nutrition panel)
🔥 Cook Method: Stovetop-based
👩🍳 Main Ingredients: Chicken, barbecue sauce
⭐ Difficulty: Easy-prepare barbecue sauce, baste chicken, grill it
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Why You'll Love Grilled Bone-In Chicken Thighs
Bold, tangy-sweet flavor: The homemade barbecue sauce blends hoisin sauce, lemon juice, Worcestershire, and spices for a rich, tangy-sweet punch that infuses every bite, even under the skin.
Juicy & crispy texture: Grilling the chicken skin-side down helps achieve that crispy exterior while locking in juicy, flavorful meat underneath.
Easy yet impressive: The steps are simple, but the results taste like something from a backyard cookout.
No barbecue necessary: You can cook these thighs right in your kitchen, using a medium-high heat in a more controlled environment for a great sear and nicely rendered skin.
Give me chicken slathered in a luscious barbecue sauce and grilled to perfection anytime. These grilled bone-in chicken thighs made with this spicy barbecue sauce recipe fit the bill with their finger-licking goodness.
If you're like me and are skittish around barbecues, then this recipe is for you. My dad was an avid barbecue maven; I, however, have always stood a safe distance away from those flaming beasts, opting for a grill pan in the relative safety of my kitchen (and a splatter screen for extra protection, of course).
For another spicy condiment or if you want to try a different one for this recipe, whip up my Asian garlic sauce.
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Key Ingredients
See the recipe card for full ingredient and quantity information.
- Hoisin Sauce: This flavorful sauce for grilled chicken is like milk for Oreos.
- Worcestershire Sauce: This adds a deep umami flavor to the barbecue sauce.
- Bone-In, Skin-On Chicken Thighs: Leaving the skin on and bone in helps keep the chicken moist during grilling.
Variations & Substitutions
➢Use boneless chicken thighs instead of bone-in. They'll cook in about half the time.
➢Use any leftover barbecue sauce for pork chops, ribs, shrimp, and even salmon. You can also apply it to any kind of chicken, including drumsticks and wings.
➢You can use any neutral oil, such as canola or avocado.
➢Garnish the chicken with fresh herbs like parsley, or top it with some sliced scallions.
➢Garnish with fresh lemon wedges or slices.
How to Make Grilled Bone-In Chicken Thighs
Step 1: Add all the ingredients for the barbecue sauce to a small bowl and whisk together thoroughly.
Step 2: Pour the barbecue sauce into a pot and simmer for 10 minutes, until it thickens. Remove from the heat and let it cool.
Step 3: Salt the chicken on both sides, then slather the barbecue sauce all over them.
Step 4: Grill for 7 minutes skin-side down, then 13-18 minutes on the other side.
Pro Tips
➢Use a splatter screen: If you're a scaredy-cat like me or just want to keep your kitchen clean, a splatter screen is a lifesaver in keeping the chicken from angrily showering you as it cooks.
➢Trim excess skin: If excess skin hangs from the thighs, trim it with a knife or kitchen shears.
➢Pat chicken skin thoroughly: Use a paper towel to absorb excess moisture from the chicken, which will help it sear better.
➢Don't overcrowd the pan: This will slow down the cooking time. Use a pan that allows a bit of space between the thighs.
➢Don't raise the temperature too high: Medium to medium-high works best; too high a heat will burn the skin before the interior has a chance to cook.
Grilled Bone-In Chicken Thighs FAQs
Absolutely! The sauce can be made up to a week in advance. Store it in an airtight container in the fridge and bring it to room temperature or gently reheat it before using.
The safest way is to use a meat thermometer. Chicken thighs are done when they reach an internal temperature of 165°F to 175°F. If you don't have a thermometer, the juices should run clear, and the meat should no longer be pink near the bone.
Yes, marinating chicken helps infuse it with flavor and make it more tender, like with these vinegar chicken thighs and potatoes.
When grilling in a pan, always cook them skin-side down first to render the fat.
Refrigerator: Store the chicken for up to 3 days. Store any remaining barbecue sauce in an airtight container in the refrigerator for up to 1 week.
Freezer: Freeze the chicken for up to 1 month. Freeze any remaining sauce for up to 3 months.
Reheat: Reheat in the microwave or oven until warmed through. If reheating from the freezer, defrost in the fridge first. Do the same with any frozen barbecue sauce.
Serving Suggestions for This Recipe
If you love this recipe, please take a moment to review it below. You could also tag me on Instagram (@forcarbssake) with a picture of your finished dish!
Grilled Bone-In Chicken Thighs
Ingredients
For the Barbecue Sauce
- ¾ cup hoisin sauce
- 1 teaspoon vegetable oil or any neutral oil (Note 1)
- ½ lemon juiced
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- Pinch red pepper flakes
For the Chicken
- 4 chicken thighs bone-in, skin-on
- 1 teaspoon kosher salt divided (⅛ teaspoon each side)
- 2 teaspoons vegetable oil or any neutral oil
Instructions
For the Barbecue Sauce
- Add all the ingredients for the barbecue sauce to a small bowl and whisk together thoroughly.
- Pour the sauce into a small saucepan and cover partly with a lid. Turn the heat to medium-low, bring it to a gentle simmer, and cook for 10 minutes until the sauce thickens, stirring occasionally. Lower the heat if it bubbles too much.
- Remove the pot from the heat. Allow the barbecue sauce to cool fully before using it, or store it in the refrigerator to chill.
For the Chicken Thighs
- Salt each side of the chicken with ⅛ teaspoon kosher salt (or more, if desired). Baste the chicken thighs generously with the barbecue sauce, slathering it onto the tops, bottoms, and under the skins as much as possible. You don't need to use it all.
- Cover the chicken with plastic wrap and allow it to marinate in the refrigerator for no more than a few hours. Remove the chicken from the fridge and bring it to room temperature for about 20 minutes before grilling it.
- Rub the vegetable oil onto a grill pan over medium heat.
- Ensure the pan is hot enough so the chicken will immediately start to sear once you add it. Place the chicken thighs skin-side down and cook for 7 minutes total (4 minutes, then rotate the thighs-do not turn them over-and cook for another 3 minutes).
- Flip the thighs over so the flesh side is now down and continue cooking until an instant-read thermometer indicates a temperature of 165° to 175°, 13-18 minutes. Make sure to insert the thermometer away from any bone to ensure an accurate reading.
- Turn off the heat and let the chicken rest for 10 minutes before serving. Enjoy!
Notes
- Ensure the heat isn't too high, as you don't want to burn the skin before the chicken finishes cooking.
- Be sure not to move the chicken around in the pan too much.
- Press the chicken lightly into the pan to ensure even contact.
- You can baste the flesh side of the thighs with more barbecue sauce as the skin side cooks.
- Use a splatter screen to protect yourself during grilling.
Nutrition
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The chicken thighs are so succulent and couldn't be easier to make! Love that I can cook "barbecue" in my own kitchen.