Charcoal-Grilled Chicken Thighs with New Mexican Chili BBQ Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flavorful chicken thighs grilled over charcoal and brushed with a smoky, spicy New Mexican chili-infused BBQ sauce. This american-inspired bbq & smoked ready in about 40 minutes blends bone-in chicken thighs, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 360 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.

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Frequently asked questions

How long does Charcoal-Grilled Chicken Thighs with New Mexican Chili BBQ Sauce take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Charcoal-Grilled Chicken Thighs with New Mexican Chili BBQ Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Charcoal-Grilled Chicken Thighs with New Mexican Chili BBQ Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charcoal-Grilled Chicken Thighs with New Mexican Chili BBQ Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charcoal-Grilled Chicken Thighs with New Mexican Chili BBQ Sauce?

American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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