BBQ Chicken Thighs and Legs

I use a combination of smoked paprika, garlic powder, onion powder, chili powder, and brown sugar or sweetener. You can also use a store-bought chicken or poultry rub.

Heat your grill to medium-high heat, around 375-400 degrees. This temperature range allows for thorough cooking without burning the exterior of the chicken.

The best way to determine how long the chicken needs to cook is to use a meat thermometer and test the internal temperature. The cooking time will vary greatly based on the thickness of the meat you're using along with the type and brand of grill you use. You really have to get to know your grill, it's hot spots, and the speed at which it cooks. Here are some guidelines, but alway use a meat thermometer.

The drumsticks will need to cook for about 10-15 minutes on each side.

Bone-in chicken thighs will need to cook for 7-10 minutes on each side.

Boneless chicken thighs will need to cook for 5-7 minutes on each side.

Insert the thermometer into the thickest part of the chicken, avoiding contact with bone. Chicken is safe to eat when it reaches an internal temperature of 165 degrees for all parts, including breast, thighs, wings, and drumsticks.

Cooked chicken should have a golden brown exterior and appear opaque throughout. If you're grilling chicken with bone-in, you can also check for clear juices running from the chicken when pierced with a knife or fork. Any pinkness or translucent areas indicate that the chicken needs more cooking time.

Cooked chicken should feel firm and springy to the touch. If you press down on the chicken with tongs or a fork, it should offer some resistance but still yield slightly. Undercooked chicken will feel soft and mushy, while overcooked chicken will feel dry and tough.

Once the chicken is nearly cooked, brush a generous amount of BBQ sauce onto each piece using a basting brush. Make sure to coat both sides of the chicken evenly for maximum flavor.

After applying the BBQ sauce, continue grilling the chicken for an additional 2-3 minutes on each side. This allows the sauce to caramelize and create a flavorful glaze while finishing cooking the chicken.

Once you remove the chicken from heat, allow it to rest for at least 15 minutes prior to digging in. Allowing the chicken to rest helps the juices redistribute throughout the meat. This helps to keep the meat moist and juicy.

Resting also allows the internal temperature of the meat to even out. The outer layers of the meat will be cooler than the inner layers immediately after cooking. Resting helps to equalize the temperature throughout the meat, resulting in more consistent doneness.

Marinating is not necessary, but it will certainly enhance the flavor and tenderness of the chicken. If you have the time I recommend it. Marinating allows the chicken to absorb the flavors of the marinade, resulting in a more flavorful and juicy end product.
I use my Grilled Chicken Seasoning recipe that includes a marinade.
If you don't want to marinate the meat, omit the soy sauce.

Both will get you juicy, smoky, finger-licking chicken thighs, it just depends on what kind of BBQ moment you’re trying to have. I'm rolling with a gas grill every time because I appreciate the convenience.
Charcoal grill: This is where that deep, backyard BBQ flavor lives. Charcoals give you real smoke, higher heat, and those crispy and caramelized edges. It takes a little more time and attention, but if you want that cookout flavor that tastes like summer and family reunions, charcoal wins.

Gas grill: Gas is the weeknight MVP. It heats fast, keeps steady temps, and makes it easier to cook thighs through without burning the sauce. You still get great flavor, especially if you add a smoker box or a handful of wood chips. Perfect when you want BBQ chicken without babysitting the grill all afternoon.

You can store leftovers tightly sealed and covered in the fridge for 3-4 days.

Oven: Preheat your oven to 325 degrees. Place the chicken on a baking sheet and cover it loosely with aluminum foil to prevent them from drying out. Reheat in the oven until warm.
Grill: You can reheat the chicken over indirect heat. Preheat the grill to medium heat, then place the chicken on the cooler side of the grill. Cover the grill and cook until warm.
Stovetop: Place the chicken in a skillet or saucepan with a small amount of chicken broth or water to prevent them from drying out. Cover the skillet and heat over medium-low heat until heated through.
Microwave: Using the microwave is not the ideal method for reheating as it may dry it out. Place the chicken on a microwave-safe plate. Heat on high for 1-2 minutes, then check the temperature. Continue heating in 30-second intervals until warm.

You can freeze leftovers for 2-3 months wrapped and sealed or tightly covered. They can be stored in the freezer for longer periods, it's best to use them within this timeframe to ensure optimal taste and texture.