Name: Grilled Spicy BBQ Chicken Thighs Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 lbs. boneless skinless chicken thighs; 2 tsp olive oil; 1 tsp salt; 1 tsp black pepper; 2 tbsp butter; 2 tbsp yellow onion, finely chopped; 1 clove garlic, minced; 1/4 cup apple cider vinegar; 1/4 cup water; 1/2 cup ketchup; 1 tsp paprika; 2 tsp sriracha; 2 tsp hot chili paste (sambal oelek or substitute sriracha); 1/2 tbsp chili powder; 2 tsp mustard; 1 tsp Worcestershire sauce

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Introduction

These grilled spicy BBQ chicken thighs deliver a perfect balance of heat and smoky flavor that will satisfy your cravings. Tender and juicy, they’re an easy way to elevate your backyard cookout with a homemade spicy barbecue sauce.

A white plate holds about seven pieces of grilled chicken wings piled together, each wing coated in a shiny, reddish-brown sauce that looks sticky and rich. The wings have visible black grill marks and some slightly burnt edges, giving them a charred texture. The surface of the wings looks glossy with a mix of crispy and tender parts, showing the cooked meat beneath the sauce. The photo is close up, capturing the detailed texture of the chicken skin and sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs. boneless skinless chicken thighs
2 tsp olive oil
1 tsp salt
1 tsp black pepper
2 tbsp butter
2 tbsp yellow onion (finely chopped)
1 clove garlic (minced)
1/4 cup apple cider vinegar
1/4 cup water
1/2 cup ketchup
1 tsp paprika
2 tsp sriracha
2 tsp hot chili paste (sambal oelek, or substitute sriracha)
1/2 tbsp chili powder
2 tsp mustard
1 tsp Worcestershire sauce

Instructions

Step 1: Make the barbecue sauce by melting butter in a small saucepan over medium heat. Add the chopped onions and cook until tender. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Add apple cider vinegar, water, ketchup, paprika, sriracha, hot chili paste, chili powder, mustard, and Worcestershire sauce to the saucepan. Bring the mixture to a low simmer and cook for about 15 minutes, stirring occasionally, until the sauce thickens. Remove from heat and set aside.
Step 3: Season the chicken thighs on all sides with salt, pepper, and olive oil. Preheat your grill to medium-low heat.
Step 4: Grill the chicken thighs smooth side down once the grill is hot. Cook low and slow, turning every 3-4 minutes to ensure even cooking. Grill until the internal temperature reaches 165-170°F and the juices run clear.
Step 5: During the last few turns, baste the chicken thighs with the homemade spicy BBQ sauce to build layers of flavor and caramelization.

Tips & Variations

For extra smoky flavor, add a handful of soaked wood chips to your grill.
If you prefer less heat, reduce the amount of sriracha and chili paste or omit the chili powder.
The sauce can also be brushed on baked or pan-fried chicken thighs if grilling isn’t an option.

Storage

Store leftover grilled chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water if needed to keep the chicken moist.

How to Serve

The image shows a close-up of several pieces of grilled chicken arranged on a white plate. The chicken pieces have a shiny, reddish-brown glaze with charred black grill marks and slightly burnt edges, giving them a textured, crispy look. The skin appears sticky and caramelized, and the meat underneath looks tender and juicy. The background surface is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the barbecue sauce ahead of time?

Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator. This allows the flavors to meld beautifully.

What if I don’t have a grill?

You can cook the chicken thighs in a hot cast-iron skillet or bake them in the oven at 400°F (200°C) for about 25-30 minutes, basting with the sauce toward the end.