Charcoal-Grilled Chicken Thighs with New Mexican Chili BBQ Sauce

By AislePrompt Editorial · Published 2026-06-14 · Updated 2026-06-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Flavorful chicken thighs grilled over charcoal and brushed with a smoky, spicy New Mexican chili-infused BBQ sauce. This American-inspired barbecue recipe, ready in about 40 minutes, pairs bone-in chicken thighs, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 4 American cuisine 360 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 pieces bone-in chicken thighs
2 tsp kosher salt
1 tsp black pepper
1 tsp smoked paprika
2 tbsp olive oil
2 tbsp New Mexican red chili powder
1/2 cup tomato paste
1/4 cup apple cider vinegar
2 tbsp brown sugar
1 tsp garlic powder
1 tsp onion powder
1/2 cup water

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a small saucepan, combine 2 tbsp New Mexican red chili powder, 1/2 cup tomato paste, 1/4 cup apple cider vinegar, 2 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 cup water. Simmer over medium heat for 15 minutes, stirring occasionally, until sauce thickens and deepens in color. Remove from heat and set aside.
Step 2: Preheat charcoal grill to medium-high heat (about 400°F). Pat dry 8 bone-in chicken thighs and season evenly with 2 tsp kosher salt, 1 tsp black pepper, and 1 tsp smoked paprika. Drizzle 2 tbsp olive oil over chicken and rub to coat.
Step 3: Grill chicken thighs skin side down for 7-8 minutes until skin is crisp and charred, then flip and grill an additional 7 minutes. Brush generously with the New Mexican chili BBQ sauce during the last 5 minutes, turning and basting every 2 minutes. Cook until internal temperature reaches 165°F. Remove from grill and let rest 5 minutes before serving.