Juicy Grilled BBQ Boneless Chicken Thighs for Summer Bliss

Grilled BBQ Boneless Chicken Thighs are a juicy and flavorful crowd-pleaser, perfect for summer cookouts.

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Prep Time 15

Cook Time 12

Resting Time 5

Total Time 32

Servings: 4 thighs

Course: Dinner

Cuisine: Southern

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 lbs Boneless, skinless chicken thighs The main protein source that stays juicy on the grill.

For the Spice Rub

1/4 cup Brown sugar Adds sweetness, balancing the tanginess of the BBQ sauce.
1 tbsp Kosher salt Enhances chicken flavor.
1 tbsp Garlic powder Introduces savory depth.
1 tbsp Onion powder Adds sweetness and aroma.
1 tbsp Smoked paprika Essential for smoky flavor.
1 tbsp Chili powder Adds a hint of heat.

For Grilling

2 tbsp Avocado oil Keeps chicken moist and helps spices adhere.

For the Sauce

1 cup Homemade Southern BBQ sauce Provides the main flavor essence.

Equipment

Grill
basting brush
Meat Thermometer

Method

Cooking Instructions

In a small bowl, mix together brown sugar, kosher salt, garlic powder, onion powder, smoked paprika, and chili powder until well combined.
Pat the boneless, skinless chicken thighs dry using paper towels, then drizzle avocado oil over both sides of the chicken.
Preheat your grill to medium-high heat, aiming for a temperature of around 400°F (200°C).
Carefully place the chicken thighs on the preheated grill. Cook for about 5-6 minutes on each side.
In the last few minutes of grilling, brush the chicken thighs with the homemade Southern BBQ sauce.
Once grilled to perfection, remove the chicken from the grill and let it rest for about 5 minutes.

Nutrition

Serving: 1thighCalories: 300kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 400mgFiber: 1gSugar: 7gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 2mg

Notes

Marinate for maximum flavor and always check the internal temperature to ensure safe cooking.

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