BBQ Boneless Chicken Thighs

These BBQ boneless chicken thighs come off the grill juicy, lightly charred around the edges, and coated in a flavorful barbecue glaze. They marinate for about 30 minutes, then cook in just a few minutes on the grill, making them an easy option for busy weeknights, summer cookouts, and everything in between.

The real secret to this recipe is the easy marinade. When you’re short on time, it’s easy to grill the chicken plain and brush on barbecue sauce at the end. But you can keep things just as quick and simple and get a lot more flavor by turning your barbecue sauce into a marinade that does more of the heavy lifting. Whether you use store-bought or homemade barbecue sauce, it mixes with olive oil, garlic, and Worcestershire sauce to flavor the chicken before it ever hits the grill. You still brush on more sauce during the last few minutes of cooking for a caramelized, sticky glaze, but now every bite is packed with smoky barbecue flavor, not just the outside.

Boneless chicken thighs are one of the cuts I use most during grilling season. They cook quickly, stay juicy, and are much more forgiving than chicken breasts if someone gets distracted while flipping burgers or setting the table. They also soak up flavor beautifully, which is exactly why this marinade works so well. And if the weather doesn’t cooperate, you can make the same recipe in the oven, too.

Is This the Right Recipe for You?

• You want BBQ flavor in every bite. The chicken marinates before grilling, not just at the end.
• You need a recipe that works on a Tuesday and a Saturday. It’s quick enough for a weeknight dinner but easy to double for cookouts and backyard gatherings.
• You have a bottle of BBQ sauce in the fridge. The marinade starts with your favorite sauce and a few pantry staples.
• You prefer juicy chicken. Boneless thighs are much more forgiving than chicken breasts on the grill.
• You want a backup for bad weather. No grill, no problem, the same recipe works in the oven.

Why This BBQ Marinade Works

Straight BBQ sauce is too thick to be a good marinade on its own. It mostly sits on the surface of the chicken, and its sugar can burn quickly over direct heat. That’s why many recipes wait until the end to brush on the sauce. The result is great flavor on the outside, but not much underneath.

Loosening the sauce with a little olive oil changes that. Mixed with garlic and Worcestershire sauce, it becomes a simple marinade that adds flavor before the chicken ever hits the grill. You still brush on more sauce during the last few minutes for that sticky, caramelized finish, but now the chicken is flavorful from the inside out. 

Ingredients You’ll Need

• Boneless skinless chicken thighs: Richer and more forgiving than chicken breasts, making them ideal for grilling and barbecue sauces.
• Extra virgin olive oil: Thins the barbecue sauce into a marinade and helps it coat the chicken evenly.
• BBQ sauce: Use your favorite store-bought brand or homemade barbecue sauce. Since it’s used in both the marinade and glaze, choose one you enjoy eating on its own.
• Garlic: Adds savory flavor that balances the sweetness of the barbecue sauce.
• Worcestershire sauce: Brings a little tang and depth that makes the marinade taste more complex.
• Paprika: Adds subtle smoky flavor and enhances the color of the chicken.
• Kosher salt: Seasons the chicken and helps bring out the flavors in the marinade.
• Black pepper: Adds mild heat and balances the sweetness of the sauce.

How to Make Homemade BBQ Sauce

If you’d rather make your own BBQ sauce, it only takes about 10 minutes. Simmer the ingredients below until slightly thickened, then use it exactly as you would store-bought sauce in the marinade and glaze.

• 1 cup ketchup
• 3/4 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup water
• 1 tablespoon dry mustard
• 1/2 tablespoon Worcestershire sauce
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Store in the refrigerator for up to one week.

How To Make Grilled BBQ Boneless Chicken Thighs

Step 1: Make the Marinade

Whisk together the olive oil, garlic, Worcestershire, paprika, salt, pepper, and part of the BBQ sauce until smooth. Set the rest of the sauce aside in a separate bowl to brush on later at the grill.

Pro Tip: Reserve that basting sauce before it touches raw chicken, so you always have a clean batch for the end.

Step 2: Marinate the Chicken

Add the thighs to the marinade and turn to coat every piece, then cover. Let them sit at least 30 minutes on the counter, or up to overnight in the fridge. The longer they go, the more flavor soaks in.

Step 3: Heat the Grill

Preheat the grill to medium-high, around 400 to 450°F, and oil the grates so the chicken does not stick. You want it hot enough to sear the outside without scorching the sugar in the marinade.

Pro Tip: No grill thermometer? Hold your hand a few inches above the grate. If you can keep it there only about 3 to 4 seconds before it is too hot, you are in the medium-high range.

Step 4: Grill the Thighs

Lay the thighs on the grate and cook 5 to 6 minutes per side, turning once, until an instant-read thermometer reads 175°F at the thickest part. Let them sear undisturbed before you flip. They release from the grate on their own when they are ready to turn.

Pro Tip: Boneless thighs are uneven in thickness, so lay the thicker ends toward the hotter part of the grill and everything finishes at the same time.

Step 5: Add the Sauce

In the last 3 to 4 minutes, brush the reserved BBQ sauce over the thighs and turn them a couple of times so it caramelizes into a sticky glaze.

Step 6: Rest and Serve

Pull the thighs off the grill and let them rest for 5 minutes before serving. That short rest lets the juices settle back into the meat instead of running out when you cut in.

No Grill? Make Them in the Oven

When the weather keeps you inside, bake the marinated thighs at 400°F on a wire rack set over a sheet pan for about 20 minutes. Brush with BBQ sauce, then broil 3 to 5 minutes until the sauce caramelizes.

Expert Tips

• Don’t sauce too early. Barbecue sauce contains sugar, which can burn over direct heat. Wait until the last few minutes of grilling to brush on the final layer.
• Set up a two-zone fire. Keep one side of the grill hot for searing and one side cooler. If the sauce starts to caramelize too fast or a flare-up kicks up, move the thighs to the cool side instead of pulling them off.
• Marinate overnight if you have time. Thirty minutes works well, but a few hours or overnight gives the chicken even more flavor.
• Pat off the excess marinade. Let it drip before the thighs hit the grates so you get a sear instead of a steam.

Substitutions and Variations

• Use a different cut of chicken. Bone-in thighs, drumsticks, and chicken breasts all work. Just adjust the grilling time and cook to the proper internal temperature.
• Swap the oil. Avocado oil is a great substitute for olive oil and handles high grill temperatures well.
• Replace the Worcestershire sauce. Soy sauce or coconut aminos add a similar savory depth to the marinade.
• Make it spicy. Stir cayenne pepper, hot sauce, chipotle powder, or your favorite spicy barbecue sauce into the marinade.
• Try a different BBQ sauce. Sweet, smoky, honey, bourbon, or Kansas City-style sauces all work well in this recipe.

Storage and Make-Ahead

Fridge: Store cooked thighs in an airtight container for up to 4 days.

Freezing cooked thighs: Cool completely, then freeze up to 3 months. Thaw overnight in the fridge before reheating. The sauce helps them stay surprisingly juicy after reheating.

Freezing the marinade ahead: Combine the raw chicken and marinade in a zip-top bag and freeze up to 3 months. Thaw in the fridge and grill fresh, no extra prep needed.

Make-ahead: Marinate the thighs the night before so dinner is just a quick grill the next day.

Reheat: Warm leftovers in a 350°F oven for 10 to 15 minutes so they stay juicy instead of rubbery.

What to Serve With BBQ Chicken Thighs

These grilled BBQ boneless chicken thighs go with just about anything, but here are the sides I reach for most:

• Thai Cucumber Salad: crisp and tangy, a light, punchy bite between forkfuls of saucy chicken.
• Gouda Mac and Cheese: rich and creamy, the comfort side everyone hopes is on the table.
• Dill Pickle Pasta Salad: tangy and cool, a make-ahead crowd favorite for any cookout.
• Sautéed Corn, Tomatoes, Feta and Basil: fresh, bright, and summery, a lighter take on classic barbecue corn.
• Grilled Asparagus: quick and smoky, and you can cook it right alongside the chicken.
• Baked Crispy Sweet Potato Fries: a crispy, craveable pairing for anything off the grill.
• Watermelon Berry Salad: cold, sweet, and refreshing, the perfect contrast to the smoky chicken.

Frequently Asked Questions

How long to grill boneless skinless chicken thighs?

Grill boneless chicken thighs 5 to 6 minutes per side over medium-high heat, about 10 to 12 minutes total. They are fully cooked when an instant-read thermometer reads 175°F at the thickest part. Boneless thighs are thin and cook fast, so check the temperature early to keep them from drying out.

What temperature should the grill be for boneless chicken thighs?

The grill should be set to medium-high heat, about 400 to 450°F, for boneless chicken thighs. This range sears the outside and adds a light char while the thighs cook through in roughly 12 minutes. Save the barbecue sauce for the final few minutes, since its sugar burns at this temperature.

What temp should BBQ boneless chicken thighs be?

The ideal temp for BBQ boneless chicken thighs is 175°F. While chicken is safe to eat at 165°F, thighs become more tender and flavorful as they cook a little longer.

Do you have to marinate boneless chicken thighs before grilling?

You do not have to marinate boneless chicken thighs before grilling, but even 30 minutes improves the flavor noticeably. Marinating in barbecue sauce, olive oil, garlic, and Worcestershire seasons the meat throughout and helps it brown. For the deepest flavor, marinate in the refrigerator overnight.

How do you keep BBQ sauce from burning on the grill?

To keep BBQ sauce from burning, brush it on only during the last 3 to 4 minutes of grilling. Barbecue sauce is high in sugar, which scorches over direct heat, so applying it late allows it to caramelize into a glaze instead of turning bitter and black.

Can you make boneless skinless BBQ chicken thighs in the oven?

Yes, you can make BBQ boneless chicken thighs in the oven. Bake the marinated thighs at 400°F for about 20 minutes, brush with barbecue sauce, then broil 3 to 5 minutes until the sauce caramelizes. It is a dependable option when grilling is not possible.

More Grilling Recipes

Looking for more to make while the grill is hot? Here are a few of my favorites:

• Grilled Teriyaki Chicken: sweet, sticky, and fast, another marinate-and-grill chicken dinner for busy nights.
• Grilled Lemon Pepper Chicken: bright and simple grilled chicken for the nights you want to skip the barbecue sauce.
• Spicy Peanut Grilled Chicken Kebabs: bold, peanut-sauced skewers that are perfect for a cookout spread.
• Grilled Boneless Pork Chops: the same easy marinate-and-grill method, this time with juicy boneless pork chops.
• Grilled Stuffed Jalapenos: a smoky, cheesy appetizer to throw on while the coals are still hot.