Description
This summer grilling recipe features juicy, flavorful bone-in chicken thighs marinated in a zesty blend of lemon juice, olive oil, and aromatic spices, finished off with a smoky barbecue sauce. Perfect for outdoor gatherings, the chicken is grilled to perfection ensuring tender meat with a crispy skin.
Ingredients
Scale
Chicken and Marinade
- 4 pounds of bone-in chicken thighs
- Juice of 1 lemon
- 3 tablespoons olive oil
Spice Blend
- 2 teaspoons kosher salt
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
Sauce
- 3/4 cup barbecue sauce
Instructions
- Pat the chicken dry: Pat the chicken thighs dry thoroughly with paper towels to remove excess moisture. Place them in a large baking dish, either aluminum or ceramic, to prepare for marinating.
- Add lemon juice: Squeeze fresh lemon juice over the chicken thighs, making sure to coat both the front and back. Rub the juice into the meat gently and let the chicken sit for 5 minutes to absorb the citrus flavor.
- Coat with olive oil: Pour the olive oil over the chicken thighs and rub it in so both sides are evenly coated. This will help the spices adhere and keep the chicken moist during grilling.
- Prepare the spice blend: In a small bowl, combine the kosher salt, ground mustard, garlic powder, paprika, chili powder, onion powder, dried thyme, dried oregano, and ground black pepper. Stir well to blend all spices evenly.
- Apply spices and marinate: Sprinkle the spice blend evenly over the chicken, rubbing it into both sides so that the chicken is thoroughly coated. Cover the baking dish tightly with plastic wrap and refrigerate for 2 hours to marinate.
- Preheat the grill: Remove the chicken from the refrigerator. Heat one side of the grill to high heat (between 400 and 600 degrees Fahrenheit), leaving the other side off. This two-zone setup will help control cooking temperature.
- Start grilling on hot side: Place the chicken thighs skin side up and bone side down on the hot side of the grill. Close the grill lid and cook for 4 minutes to sear the chicken, then flip and cook for another 4 minutes with the lid down.
- Move to cool side: Transfer the chicken to the cooler side of the grill, bone side down. With the grill lid closed, cook for an additional 2 to 3 minutes until the internal temperature reaches 160°F using an instant-read thermometer.
- Glaze with barbecue sauce: Brush the barbecue sauce generously over the thighs, flipping and coating both sides repeatedly until all the sauce is used. This adds a smoky, tangy glaze to the chicken.
- Finish cooking on hot side: Move the chicken back to the hot side of the grill and continue cooking until the internal temperature reaches 165°F, ensuring the chicken is fully cooked and juicy.
Notes
- Use an instant-read thermometer to check for doneness to avoid undercooked or overcooked chicken.
- Allow chicken to rest for 5 minutes after grilling for juicy and tender meat.
- Adjust spice levels by increasing chili powder or paprika for more heat.
- Can substitute bone-in thighs for boneless if preferred; adjust cooking time accordingly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
