Grilled Southern-Style BBQ Chicken Thighs

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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.

Juicy chicken thighs marinated in a smoky, tangy barbecue sauce grilled to perfection with a caramelized crust. This American-inspired barbecue recipe, ready in about 30 minutes, pairs bone-in chicken thighs, smoked paprika, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 15 min Serves 4 American cuisine 320 cal/serving

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Ingredients

6 pieces bone-in chicken thighs
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
2 tbsp brown sugar
2 tbsp apple cider vinegar
1/2 cup ketchup
1 tbsp Worcestershire sauce
1 tsp hot sauce
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a bowl, whisk together 1/2 cup ketchup, 2 tbsp brown sugar, 2 tbsp apple cider vinegar, 1 tbsp Worcestershire sauce, 1 tsp hot sauce, 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper to create the barbecue marinade.
Step 2: Rub 2 tbsp olive oil evenly over 6 bone-in chicken thighs, then coat them thoroughly with the barbecue marinade. Cover and refrigerate for at least 2 hours to let the flavors meld.
Step 3: Preheat your grill to medium-high heat, approximately 400°F. Place the marinated chicken thighs skin-side down and grill for 6-7 minutes until the skin is caramelized and crisp.
Step 4: Flip the chicken thighs and grill for an additional 6-7 minutes, basting occasionally with reserved marinade, until the internal temperature reaches 165°F and juices run clear.
Step 5: Remove from the grill and let rest for 5 minutes before serving to allow juices to redistribute, resulting in tender, smoky chicken.