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My mom made these BBQ chicken thighs for Easter dinner and they were so tender and flavorful. Everyone was raving about the chicken. I literally overheard my mom get props for the chicken at least 5 times.
I jotted down the recipe before heading home and was craving this grilled chicken for the next few days. I re-created it just as soon as I could. I was really craving that chicken! I love that you can prep them ahead of time and just toss ’em on the grill when you’re ready; making them perfect for parties.
You’ll want to marinate the chicken at least 6 hours and it’s best to let them marinate overnight. I’m sharing the detailed grilling and baking methods for this chicken so read on. This is an easy, excellent recipe!
Ingredients for the Tastiest BBQ Chicken:
3 lbs (about 10 count) boneless, skinless chicken thighs
Sea Salt (about 1 tsp)
Pepper (about 1/4 tsp or to taste)
Mrs. Dash Seasoning (about 1 tsp), plain or garlic variety, or your favorite seasoning
Garlic Powder (about 1/2 tsp)
1 Tbsp Real Mayo
1 medium onion, thickly sliced
BBQ Sauce (Homemade or we love Stubb’s Original)
Marinating the Meat:
1. Season both sides of chicken thighs to taste. I used a total of 1 tsp sea salt, 1/4 tsp pepper, 1 tsp Mrs. Dash Seasoning, 1/2 tsp garlic powder. Turn the chicken to coat evenly with seasoning.
2. Stir in 1 Tbsp Mayo and mix the chicken until evenly coated.
3. Add thick-sliced onion and toss everything together. Cover tightly with plastic wrap or a lid and marinate 6 hours or overnight.
Grilling Method:
1. Preheat the grill and generously brush grill plates with oil. Reduce heat to low and place chicken thighs with a smooth side up.
2. Cover the grill and cook for 12-15 minutes. I rotated them once to make criss-cross grill marks. Before flipping the thighs, baste them with BBQ Sauce.
3. Flip thighs over, baste the flip side with BBQ sauce then cover and cook for another 12-15 minutes, rotating once to make grill marks. Check for doneness by cutting the thicker part of the chicken. If juices run clear then its done.
Flip the chicken again, coat it with BBQ sauce and remove from the grill. Let the chicken rest for 5-10 minutes before serving.
Baking Method:
Preheat Oven to 400˚F.
1. Place Chicken thighs flat with the smooth side up, spaced out in a single layer on a large rimmed baking dish. Bake at 400˚F for 30 mins.
2. Increase heat to 450˚ and Remove chicken from oven to brush the tops and sides generously with BBQ sauce. Return chicken to the oven another 5 minutes or until glaze has dried slightly onto the chicken.
Juicy Barbecued Chicken Thighs Recipe
Ingredients
- 3 lbs about 10 count boneless, skinless chicken thighs
- Sea Salt, about 1 tsp
- Pepper, about 1/4 tsp or to taste
- Mrs. Dash Seasoning, about 1 tsp, plain or garlic variety, or your favorite seasoning
- Garlic Powder, about 1/2 tsp
- 1 Tbsp Real Mayo
- 1 medium onion, thickly sliced
- BBQ Sauce
Instructions
Marinating the Meat:
- Season both sides of chicken thighs to taste. I used a total of 1 tsp sea salt, 1/4 tsp pepper, 1 tsp Mrs. Dash Seasoning, 1/2 tsp garlic powder. Turn the chicken to coat evenly with seasoning.
- Stir in 1 Tbsp Mayo and mix the chicken until evenly coated.
- Add thick-sliced onion and toss everything together. Cover tightly with plastic wrap or a lid and marinate 6 hours or overnight.
Grilling Method:
- Preheat the grill and generously brush grill plates with oil. Reduce heat to low and place chicken thighs with a smooth side up.
- Cover the grill and cook for 12-15 minutes. I rotated them once to make criss-cross grill marks. Before flipping the thighs, baste them with BBQ Sauce.
- Flip thighs over, baste the flip side with BBQ sauce then cover and cook for another 12-15 minutes, rotating once to make grill marks. Check for doneness by cutting the thicker part of the chicken. If juices run clear then its done. Flip the chicken again, coat it with BBQ sauce and remove from the grill. Let the chicken rest for 5-10 minutes before serving.
Baking Method: Preheat Oven to 400˚F.
- Place Chicken thighs flat with the smooth side up on a large rimmed baking dish, spaced out in a single layer. Bake at 400˚F for 30 mins.
- Increase heat to 450 and Remove chicken from oven to brush the tops and sides generously with BBQ sauce. Return chicken to the oven another 5 minutes or until glaze has dried slightly onto the chicken.
I’m so excited for grilling season! Have you fired up your grill this year? What’s your favorite grill recipe?
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
You are remarkable. I can always count on you when i am in a stump for what to cook for supper. LOVE LOVE your chicken patties with left over chicken rotiserie. You are a breath of fresh air. Such easy recipes that I CAN HANDLE.
Another winner from Natasha’s Kitchen! We absolutely loved this recipe with bone/skin on chicken thighs. Our oven was not working, so we used the grill as our oven and cooked in our large cast iron skillet. We finished the thighs on on the grill. Love that you can prep this the day before.
Looks yummy. Can I finish in an Air Fryer to keep the heat out of the house or just finish on the grill?
Hi Diane! You can reference my air fryer chicken thighs recipe for that.
Wondering What do you do with the onions- are they grilled along w/ the chicken?
They were just for the marinade.
Honestly, I haven’t tried this recipe yet, but it sounds amazing. The use of Mayo is something I never thought of for the grill, but it makes perfect since. Genius!
I have used Mayo and dry onion mix together as a binder for oven baked chicken with bread crumbs and it really works well.
Thanks for sharing.
You’re very welcome. I hope you can try this recipe soon!