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A white plate stacked with bbq boneless chicken thighs ready for serving. They are garnished with fresh chopped parsley.
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BBQ Boneless Chicken Thighs

Tender boneless thighs marinated in garlic and Worcestershire, grilled hot and fast, then glazed with caramelized BBQ sauce in the final minutes.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 55 minutes
Servings 6 servings
Calories 417kcal
Author Katie G.

Ingredients

  • 2 pounds boneless chicken thighs
  • 3 tablespoons extra virgin olive oil
  • 1/4 cup BBQ sauce
  • 2 cloves garlic minced
  • 1/2 tablespoon Worcestershire sauce
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

Instructions

  • Combine all marinade ingredients in a plastic zipper bag. Seal and shake to mix. Alternatively, you can combine the ingredients in a bowl.
  • Add the chicken thighs and allow to marinate at least 30 minutes or up to 4 hours in the refrigerator.
  • When ready to grill, remove the chicken from the marinade, allowing the excess to drip off.
  • Preheat a grill to medium-high heat, brushing the grates with oil beforehand. Place the chicken thighs on the grates and grill for 4 to 5 minutes.
  • Flip the chicken and brush it generously with BBQ sauce. Grill for 4 to 5 minutes, then flip and brush with more sauce. Continue to flip and brush every minute until the chicken registers 170 to 175 degrees Fahrenheit at the thickest part when tested with an instant read thermometer.
  • Transfer the chicken to a cutting board or large serving plate. Tent it with foil and allow it to rest for 5 minutes before serving.

Notes

  • Reserve part of the BBQ sauce before it touches raw chicken, and brush it on only in the last 3 to 4 minutes so it caramelizes instead of burning.
  • Cook to 175°F, not 165°F. The higher temperature is what makes boneless thighs tender and juicy.
  • Keep one side of the grill cooler to escape flare-ups from the oil and sugar.
  • No grill? Bake at 400°F for about 20 minutes, sauce, then broil 3 to 5 minutes.
  • Store leftovers up to 4 days in the fridge, or freeze cooked thighs up to 3 months. You can also freeze the chicken in its marinade and grill it fresh later.
  • Homemade BBQ sauce: Simmer 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, and 1 teaspoon each paprika, kosher salt, and black pepper over medium heat until bubbling, then reduce and simmer 8 to 10 minutes until thickened. Keeps up to a week in the fridge.
Want more details? Scroll up for step-by-step instructions, tips, and variations.

Nutrition

Calories: 417kcal | Carbohydrates: 6g | Protein: 25g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 452mg | Potassium: 363mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg